Add the coconut milk, cashew butter, 3/4 cup melted chocolate and cacao powder into the food processor and pulse to incorporate.
Transfer the mixture into a bowl and set aside.
Add the frozen banana slices into the processor and pulse to obtain medium crumbles.
Add the coconut-chocolate mixture and pulse until smooth.
Add the orange oil and pulse to incorporate.
Divide the mixture into the ice cream popsicle molds, add the sticks and freeze overnight.
Remove from the molds and drizzle with melted chocolate and toppings, then serve.