• Add 1/3 cup coconut sugar to a blender (food processor ) and pulse until fine - 30 seconds to 1 minute. (Alternatively, use powdered sugar and skip the step).
• Add cream cheese, powdered sugar, Greek yogurt, chocolate almond milk and cacao powder to your blender. Blend until smooth. Add more sugar if needed, to adjust the taste.
• Pour mixture into ice pops molds and freeze or 1 hour. Insert wooden pops sticks and freeze for at least 3 more hours.

If you decide to add the "cheesecake crust": (Then the recipe will be 7 ingredients, not 5).

• In a bowl, combine sugar, almond meal and coconut oil.
• After blending the mix for the pops, fill popsicle molds, leaving 1/2 inch at the top. Freeze for 1 hour. Take out of the freezer and insert wooden sticks. Carefully (important) add almond meal mixture, trying to pack it around wooden sticks. Freeze for 3 more hours.
• To remove pops from the molds, run hot water over molds for 30 seconds, then gently pull them out.