Place the cocoa powder and coconut cream in a blender and blend to combine. Sweeten to taste with honey and add a sprinkle of sea salt. Leave to stand for 30 minutes and then blend again – this will ensure a creamier texture. Pour into the lolly moulds and leave to set for about 1 hour, then insert the wooden lolly sticks and leave to freeze for 5 hours, or overnight.

When ready to serve, gently melt the white chocolate and leave to cool slightly. Carefully dip the top of the fudgesicles into the melted chocolate and decorate with sprinkles.