Method Prep:15min › Extra time:30min chilling › Ready in:45min
Divide the 4 Nākd bars into 5 sections and roll each into a firm ball. Gently push a cake pop stick into the centre of each ball and leave to firm up a little in the freezer, about 8 minutes.
Preheat the oven to 150 C / Gas 2.
Meanwhile, melt the chocolate by placing it in a heatproof bowl over a pan of simmering water. Once melted, leave to cool slightly to room temperature.
Scatter the orange zest onto a baking tray lined with baking parchment.
Bake the zest in the preheated oven for about 10 minutes until the zest is dried out completely. Once dried, place the orange zest in a food processor or spice grinder and pulse until it looks like small sprinkles.
When the chocolate has cooled slightly but is still runny, dip the cake pops in one at a time. Twirl the pop to make sure the chocolate is evenly coated and then sprinkle the orange zest all over the pop. Return to the freezer or fridge to set for 30 minutes.