Empty your cans of coconut milk (both firm and liquid parts) into a blender or bowl. Add the powdered sweetener and peanut butter. Blend until smooth.
Pour half of the mix into a separate bowl. Add the cocoa powder to the remaining half and blend until well-combined.
Pour the cocoa peanut mix into the bottom halves of the popsicle moulds. Follow with the peanut butter half of the mix.
Add the ice lolly sticks and freeze for 4 hours or until set.
For an optional chocolate coating, melt 2 oz / 57g dark chocolate (85% - 90% cocoa solids) or sugar free chocolate such as Lily's together with 1 tablespoon coconut oil. Cover the tops of the popsicles with the melted chocolate. Nutrition is calculated per 1 popsicle. My mix made 10 ice lollies (weighing circa 90g each) and I had a little mix left over.