Place the coconut milk, cashews, sweetener of choice and berry powder into a high powered blender and blitz until smooth and creamy.

Pour this into your ice cream/lolly moulds with lolly sticks and place in the freezer for around 4 hours to set.

Melt the coconut oil and stir through the sweetener and raw cacao powder.

Carefully remove the lollies from the mould (silicone moulds are great for making this job easier) and coat each of them in a layer of chocolate.

This should set pretty quickly, as they’ll still be very frozen. Pop them into a freezer safe tub and keen frozen.