Directions

1. In a blender, puree the avocado pulp along with 12 fl oz coconut milk and agave syrup. Pour 2-1/2 fl oz of mixture into each of ten (3oz) popsicle molds. Top off each popsicle with 1/2 fl oz of the remaining coconut milk. Insert wooden sticks into the mold and freeze until solid, at least 3 hours.
2. For the chocolate topping, melt the chocolate and coconut oil in a double boiler. Stir until smooth and remove from heat.
3. Unmold the frozen popsicles. Dip each in melted chocolate and immediately sprinkle with chopped almonds. Store in freezer until ready to serve.