In a medium-sized mixing bowl, combine the sweetened condensed coconut cream, sunflower seed butter, date syrup, unsweetened cocoa powder, tapioca syrup, and vanilla extract.

Use a whisk or a hand mixer to blend the ingredients until smooth and well combined.

Pour the fudgesicle mixture into a popsicle mold, filling each mold almost to the top.

Tap the molds gently on the counter to remove any air bubbles and to ensure the mixture settles evenly.

Insert a wooden stick into each mold. If your molds come with a lid, place the lid on top to help hold the sticks in place.

Place the molds in the freezer and let the fudgesicles freeze for at least 4-6 hours or until completely solid.

Once the fudgesicles are fully frozen, remove them from the freezer.

To easily remove the fudgesicles from the molds, run the bottom of the molds under warm water for a few seconds.

Gently pull on the sticks to release the fudgesicles.

Add the vegan chocolate chips to a microwave-safe small bowl. Place the bowl in the microwave and heat for 30 second intervals, make sure to mix after each interval until silky smooth melted chocolate has been achieved.

Drizzle the chocolate over the homemade pops. The melted chocolate should freeze almost immediately.

Serve the fudgesicles immediately, or store them in a freezer-safe bag or container for up to two weeks.