Avocado Paletas

with dark chocolate and toasted coconut

3 Avocados, halved, pitted & peeled

1 C. Coconut Milk

1/2 C. Sugar (optional)

1/4 C. Lime Juice

1 Tbsp. Honey

1/2 Tsp. Sea Salt

1/2 C. Shredded Coconut
4 Oz Dark Chocolate, Finely Chopped

2 Tbsp. Coconut Oil

1/4 C. Chopped Walnuts

Puree avocados, coconut milk, sugar, lime juice, honey and salt until smooth. Evenly distribute between 6-8 popsicle molds. Leave about 1/2 inch to the top of the mold. Insert wooden ice pop sticks and freeze until completely solid, preferably overnight.

Preheat oven to 350 degrees. Spread the coconut on a baking sheet and bake until golden brown, about 10-13 minutes. Let cool.

In a microwave safe bowl, melt  the chocolate with the coconut oil in 20 second intervals on high, stirring in between. Once completely melted, let cool for at least 10 minutes. Place a piece of wax paper or silicone mat on a baking sheet. Remove popsicles from molds. Dip in the melted chocolate then immediately sprinkle with the toasted coconut and/or walnuts. Transfer to wax paper covered baking sheet. Return to freezer for at least 10 minutes before serving.

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