Place the mascarpone, coconut milk and Erythritol into a mixing bowl.

Add the chilled coffee.

Instead of regular coffee, you can use this natural caffeine-free instant coffee made from roasted chicory - it's the best coffee alternative I've tried.

Add the rum extract and stevia.

Using a hand blender, pulse until smooth.

Scoop the mixture into popsicle molds and add popsicle sticks.

Place in the freezer for 3-4 hours.

Each popsicle I made is about 1/2 cup.

Prepare the chocolate coating.

Add the cacao powder and powdered Erythritol to the bowl with melted coconut oil.

Mix until well combined.

Make sure the coating is at room temperature before you use it on the popsicles.

After 3-4 hours, remove from the freezer and pop the popsicles out of the molds.

To prevent the popsicles from melting, I prefer to place them back in the freezer and cover them in chocolate in batches.

Using a spoon, cover with the melted coconut chocolate mixture.

Place back in the freezer or...

...

enjoy immediately!