6 ounceswhite chocolate (or vegan white chocolate, for dairy-free option)
Candy eyes, for topping
Start by placing the SAMBAZON Açaí packs, apple juice, raspberries and pineapple in the base of a blender and puree until creamy and smooth.
Portion the Açaí blend into your prepared popsicle molds and freeze until hardened.
When ready to make, melt the white chocolate. You can do this using a double boiler or in the microwave in 30-second intervals, stopping and starting each time to stir. If you have a hard time melting the chocolate, adding in a small amount (1/2-1 teaspoon) of coconut oil at a time can help.
To make the Ghost Açaí Popsicles: Dip the entire popsicle into the white chocolate, then place on a parchment-lined plate or baking sheet and quickly add the candy eyes. Repeat with the rest of the popsicles. To make the Mummy Popsicles: drizzle the white chocolate onto the popsicles, then quickly add the candy eyes before the chocolate hardens.
Note that the white chocolate will stick better on the Ghost option than the Mummy.