Pour the coconut milk, almond butter, vanilla extract, maple syrup and salt into a blender and whizz together until smooth.
Pour into popsicle moulds, sticking a wooden stick through each one and place in the freezer overnight to set.
Remove the fudgsicles from the moulds, running briefly under the hot water tap if they are proving stubborn, and place on a parchment lined baking tray and back into the freezer until ready to dip.
Melt the chocolate with the coconut oil in a bain marie or a metal bowl set over simmering water, then once melted pour into a glass.
Get your chopped almonds to hand.
Remove your fudgsicles from the freezer and dip in and out of the melted chocolate quickly. Place back onto the parchment lined baking tray and sprinkle with the crushed almonds.
Repeat with each fudgsicle then place back into the freezer for 10 minutes to set firm. At this point they are ready to eat or you can decant them into a more convenient sized freezer safe container until needed.