Combine all the Vegan Sugar-Free Chocolate Popsicle ingredients in a large saucepan: Coconut Cream, Almond Milk, Granulated Sweetener, Cocoa Powder, Chocolate Chips.

Combine all the Vegan Sugar-Free Chocolate Popsicle ingredients in a large saucepan: Coconut Cream, Almond Milk, Granulated Sweetener, Cocoa Powder, Chocolate Chips.

Whisk the Low-Carb Chocolate Popsicle batter and cook it for one minute on medium heat until all the chocolate chips have fully melted and the texture is shiny.

Whisk the Low-Carb Chocolate Popsicle batter and cook it for one minute on medium heat until all the chocolate chips have fully melted and the texture is shiny.

Let the Chocolate Popsicle mixture cool down for at least 10 to 15 minutes to get it to room temperature before filling the ice cream molds.

Let the Chocolate Popsicle mixture cool down for at least 10 to 15 minutes to get it to room temperature before filling the ice cream molds.

Close the lid of the popsicle molds and insert the popsicle sticks deep into them. Freeze the Sugar-Free Chocolate Popsicles for at least 4 hours to fully set.

Close the lid of the popsicle molds and insert the popsicle sticks deep into them. Freeze the Sugar-Free Chocolate Popsicles for at least 4 hours to fully set.

Place each individual popsicle mold under hot water to release the Keto Chocolate Popsicles and dip them into melted sugar-free chocolate for even more chocolate deliciousness.

Place each individual popsicle mold under hot water to release the Keto Chocolate Popsicles and dip them into melted sugar-free chocolate for even more chocolate deliciousness.