Place all green ingredients into a high-speed blender or food processor. Blend on high until completely smooth, adding more water if needed to incorporate the ingredients.

Transfer to a pouring jug.

Divide mixture into small popsicle mould, filling each with the green just below halfway.

Place in the freezer for 30 minutes - 1 hour or until the green is just beginning to set.

Meanwhile, begin gold mixture.

Place all gold ingredients into a high-speed blender or food processor. Blend on high until completely smooth, adding more water if needed to incorporate the ingredients.

Transfer to a pouring jug.

Remove popsicle mould from freezer.

Divide and pour gold mixture into mould, filling each to the top.

Place in the freezer for 30 minutes - 1 hour or until the green is just beginning to set.

If your popsicle mould comes with bases with sticks that sit in place on the mould, insert them now.

If using wooden popsicle sticks, place the sticks into the moulds, they should sit upright, if not allow pops to freeze for 30 minutes + until the sticks stay upright and don’t sink down.

Freeze popsicles for 6+ hours until completely solid or preferably overnight.

To remove, sit mould in a pan of warm water until the popsicles slowly release from their moulds. Alternatively, place under warm running water until they release.

Serve and enjoy!

Store pops in the freezer until all consumed!