*I used Guittard cocoa rouge cocoa powder. I didn't want mine to be really chocolatey so I used a scant 1 tbsp. Feel free to add up to 2 tbsp. for a more intense flavor.
**If you don't have a high-powdered blender, I'd highly suggest finely chopping up the dates before you put them in the blender. Sometimes they can freeze and they become really difficult to blend.
***I measured 1 1/2 c. of the almond coconut milk in a glass measuring cup and then poured it into the molds so I had an exact amount.
-I used the original Almond Breeze Almondmilk Coconutmilk blend, but you can also use vanilla or unsweetened.