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Add the Overherd powder, water, pistachio butter, agave syrup, and salt to a blender.
Blend until smooth and fully combined.
Pour the mixture into ice lolly moulds, leaving a little room at the top to expand as it freezes.
Freeze for at least 4 hours, or until completely set.
Remove from the moulds, drizzle with melted plant-based chocolate, and scatter over chopped pistachios before serving.