Peel the kiwi fruit, place in a blender and blitz until smooth. If you are struggling to blend it add a couple of teaspoons of water to get it going.

Add roughly 1/2 tablespoon of the blended kiwi fruit to the bottom of 6 small yogurt pots (or Popsicle molds) and place them flat in the freezer for one hour.

Meanwhile, mix the Greek yogurt, honey / maple syrup and vanilla extract together. After an hour, remove the Popsicles from the freezer and add roughly 2 tablespoons of the yogurt mixture to each, leaving some space at the top for the final kiwi layer. Tap the pots or molds down on a hard surface to remove any air pockets. Press a Popsicle stick into each. The first kiwi layer should be firm enough to now hold the stick in place. Return to the freezer for another hour.

Add the final layer of blended kiwi to the Popsicle and freeze for a couple of hours or overnight. Melt the dark chocolate and coconut oil in a saucepan or the microwave (be careful not to let it burn) and drizzle onto the popsicles. The frozen popsicles will make the chocolate shell harden immediately.

Serve straight away or keep in an airtight bag or container in the freezer for up to 6 weeks.