Wash and drain 250g blueberries.

Add to a saucepan with 60g sugar. Use a spatula or masher to press the berries and release the juice.

Simmer over low heat, stirring constantly to avoid burning. Cook until thickened.

Stir in 5g lemon juice (optional), then let the sauce cool.

In a mixing bowl, combine 300g heavy cream and 40g sugar. Whip until thickened – it should slowly drip from the beater.

In another bowl, beat 300g softened cream cheese until smooth and lump-free.

Add 140g cooled blueberry sauce and mix until evenly combined.

Fold the whipped cream gently into the cream cheese-blueberry mixture until smooth and airy.

Transfer the blueberry cheese mixture to a piping bag.

Pipe the mixture into popsicle molds until halfway full.

Add a spoonful of reserved blueberry sauce in the center for the molten core.

Continue piping to fill the molds completely. Smooth the tops with a spatula.

Insert popsicle sticks.

Freeze for at least 4 hours until solid.

In a heatproof bowl, add 180g dark chocolate and 60g coconut oil.

Place the bowl over a pot of hot water (do not boil) and stir until fully melted and smooth.

Stir in 25g crushed peanuts if using.

Unmold the frozen popsicles by dipping the mold briefly in warm water.

Quickly dip each popsicle into the chocolate mixture to coat evenly.

Return to the freezer for a few more minutes until the shell is set.

Note: Be sure the popsicles are fully frozen before dipping, or the chocolate may not adhere well.