Dairy free chocolate sunbutter cup ice cream bars are a refreshing summer treat that both kids and adults love.
Place the coconut milk, maple syrup, and sunbutter in a bowl and mix together.
Add the cocoa powder, vanilla extract, and non-dairy milk and stir well.
Place a few pieces of sunbutter cups in the bottom of each popsicle mold. Pour the chocolate mixture over them, filling each popsicle mold halfway. Add more sunbutter cups, and then more chocolate ice cream, filling each mold to the top.
Place the top on the ice cream mold and insert popsicle sticks. Freeze for at least 6-8 hours before serving.
I like Native Forest Coconut Milk or Thai Kitchen Coconut Milk, but you could use any full fat coconut milk or cream. Drain off the liquid from the top of the can and just use the thick coconut milk.
The number of popsicles you get will depend on the size of your popsicle mold.