Bring the water to the boil along with the sugar, cocoa powder and salt, cook on a rolling boil for approx. 1 min. while stirring. Remove the pan from the heat. Add the chocolate and vanilla, stir until the chocolate has melted. Briefly puree the mixture, pour into the moulds, freeze for approx. 3 hrs. Insert one tea spoon into each mould as a stick, freeze for a further 3 hrs.
Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light caramel has formed. Add the nuts and salt, mix well, transfer immediately to a sheet of baking paper, leave to cool, coarsely chop.
Loosen the ice lollies from the moulds, place on a small tray lined with baking paper, freeze for a further 30 mins. Pour the cake icing over the ice lollies, sprinkle with the nuts and freeze for a further 30 mins.