This fun treat is perfect for a hot summer day with the kids or friends. Chocolate is off the gut repair diet for the first 2 months and then you can begin having small amounts of raw cacao. If you are currently on the strict gut repair plan then you can substitute medium roasted carob powder, or keep it plain coconut. When sweetening with monk fruit, go a little at a time so you don’t over do.

I often don’t use any sweetener at all, so reshape your taste buds and go lighter on the sweet stuff.


  • 1 can full-fat coconut milk or make your own from 2-3 young coconuts: combine meat and about 1/4-1/2 of the water (depends on how much they render) and bend until smooth (vitamix is best but a food processor could handle it).
  • ⅓ cup + 1 tbsp raw cacao powder (can use medium roasted carob powder as well)
  • Monk fruit or stevia to taste (as a sweetener)
  • 1 teaspoon raw vanilla powder
  • Optional- 3 tablespoons cacao nibs (this will give you something to crunch)
  • Pinch of salt
  • Optional-1 scoop Equip vanilla beef protein powder

Optional (Not gut repair friendly)

  • Sweetener: ¼ cup coconut granulated palm sugar instead of monk fruit

Chocolate Drizzle (Optional)

  • 2 tbsp coconut oil
  • 4 tbsp cacao powder or medium roasted carob powder
  • Monk fruit or stevia to taste

Optional Toppings:

  • Bee pollen, Toasted shredded coconut, Sliced almonds (not gut repair friendly for first 2 months), cacao nibs, goji berries (this is a nightshade so if you’re avoiding them on strict gut-repair then omit), chia seeds,

Coconut-sicles Ingredients

  • 1 can full-fat coconut milk
  • Monk fruit or stevia to taste (as a sweetener)
  • 1 teaspoon raw vanilla powder
  • Pinch of salt
  • Optional 1 tsp cinnamon
  • Optional-1 scoop Equip Vanilla beef protein powder


If you are making coconut-sicles then omit all the cacao and carob in the preparation and warm the coconut milk with other ingredients.

  1. In a small pot combine the coconut milk, cacao or carob powder, sweetener, cacao nibs, vanilla and a pinch of salt. Melt together over medium-low heat. Set aside to cool.
  2. Carefully pour the cooled mixture in 6 popsicle molds and freeze 4-6 hours until solid. When frozen remove from the molds and place on a parchment lined baking sheet.
  3. In a small pot over medium low heat melt the coconut oil, cacao or carob powder, and sweetener together. Drizzle over the popsicles one at a time and top with your desired toppings.The drizzle hardens fast so work quickly and one at a time.
  4. Once all of the popsicles have been topped transfer to a large lidded container with parchment between layers of the popsicles. Store in the freezer until ready to eat.

Bon Appetit!