- Combine the coffee, milk, cashews, maple syrup, vanilla and sea salt in a blender, and blend until smooth.
- Grind the coffee beans into a medium powder. In a small bowl mix together the coffee grinds with the chocolate. Into the bottom of each mold, sprinkle in about a ¼ teaspoon of the crunchies.
- Then equally distribute the lolly mixture into moulds. With a chop stick, or long spoon stir them gently – just enough so the bits aren’t sticking to the bottom of the molds without any liquid.
- Cover, add the sticks and freeze until completely frozen.