Superfood Beet & Kale Coconut Milk Popsicles

What to do

1. Add the ingredients for the popsicles to a high-powered blender. Blend until completely smooth.
2. Fill popsicle molds with the beet-kale mixture and insert popsicle sticks.
3. Freeze at least three hours, or overnight.
4. Heat the dark chocolate chips and coconut oil in a saucepan over medium heat, stirring constantly until melted. Remove from heat and allow chocolate mixture to cool.
5. Remove a popsicle from its mold and spoon chocolate over it, covering about 1/3 to 1/2 of the popsicle.
6. Immediately dip in unsweetened shredded coconut (or chopped nuts) and plate on a piece of parchment paper or freezer paper.
7. Repeat for remaining popsicles. Serve immediately or freeze to allow chocolate to harden completely.
8. Store popsicles in a sealable bag in the freezer.