Peanut butter, salted caramel and choc pops

Method

• 1
  Place banana, coconut milk, dates, peanut butter and salt in a blender or food processor. Blend until smooth. Transfer half the mixture to a bowl.
• 2
  Add cacao powder to remaining mixture and blend until combined.
• 3
  Divide the plain and cacao mixtures in alternating layers among ten ⅓-cup (80ml) iceblock moulds. Insert iceblock sticks. Freeze for 6 hours or until firm.
• 4
  Unmould iceblocks. Drizzle with chocolate and sprinkle with peanut.