2 cups coconut cream (I used 3 of this brand)
3 T instant coffee
2 T cocoa powder
1 t vanilla extract
Pinch of sea salt or course salt
Whisk the coconut cream using a mixer and whisk attachment until smooth and thickened, about 1 minute.
Add the remaining ingredients until it is a thick consistency, about 2 more minutes.
Pour into your popsicles molds, and store in the freezer for at least 6 hours or overnight. Enjoy!