In a food processor, blend bananas, coconut yoghurt and vanilla powder until smooth.
Pour your mixture into the moulds and freeze for 1 hour or until fully set.
For chocolate coating, melt cacao and cacao butter over a gentle heat. Stir well and add sweetener and salt to taste.
Once the chocolate coating is ready, very quickly remove the pops from the freezer and dip each into the chocolate mixture. Sprinkle with desired toppings and return to the freezer to set. Best served with a bit of sunshine!