Recipe for raspberry coconut popsicles, coated in dark chocolate.

Start by extracting only the solid part from the can of coconut milk and pour it into the blender bowl. Add the Greek yogurt, vanilla, and agave syrup.

Blend until you achieve a smooth consistency.

Add the raspberries to the blender bowl and blend for only 1 to 2 seconds to keep pieces of raspberries.

Pour the mixture into 9 molds, and insert the wooden sticks.

Place in the freezer for about 5 hours.

Melt the chocolate and coconut oil in a bowl in the microwave, in 30-second intervals at low power. Stir until you achieve a smooth consistency. Pour into a tall container, like a measuring cup.

Unmold the ice pops by briefly passing the molds under hot water.

Dip each stick, tilting it, into the glass containing melted chocolate. Without waiting, sprinkle some almond flakes on top, and place on a plate; the chocolate will harden in a few seconds.

To finish, it can be stored for a few days in the freezer in an airtight container. Remember to take them out 5 to 10 minutes before serving for extra creaminess!