1. Blend coconut cream, Del Monte Chocolate Syrup, soaked cashews and honey in a food processor until very smooth.
2. Pour it in popsicle moulds and insert a popsicle wooden stick through each mould. Set in the freezer for at least six hours or overnight.
3. In a microwavable bowl, place roughly chopped chocolate and coconut oil and melt for a minute, until all of the chocolate has melted. Keep stirring every 20 seconds to ensure the chocolate is not burning. Pour this in a long glass.
4. Once popsicles are frozen, remove each from the mould and dip it in the melted chocolate until fully covered, remove it and hold it in the air for 20 seconds and then let it rest on parchment paper so the chocolate hardens. Repeat this with all popsicles, garnish with rose petals, chopped nuts or dry fruits and place them back in the freezer until you serve them.

Enjoy your meal!