AVOCADO POPSICLES

2 Avocado - ripe
1 cup Coconut Milk
⅓ cup Sugar-free Monk fruit Syrup - or maple syrup if not keto vegan
6 drops Peppermint Essence - or replace by 1/4 cup fresh lime juice for an avocado lime flavor
Chocolate shell
1 tablespoon Coconut Oil - unrefined
3.5 oz Sugar-free Dark Chocolate - or 70 % vegan dark chocolate (100 g)

How to do !
Cut the ripe avocados in half, remove the pits, and scoop out the flesh with a spoon.
Place the avocado flesh into a blender (or food processor with the ‘S’ blade attachment). Add the coconut milk, syrup of your choice, peppermint essence (or lime juice depending on the flavor you want to make)
Blend on high speed until creamy and smooth.
Taste the mixture and adjust the peppermint or lime juice flavor to your taste, adding more to enhance the flavor if desired.
Divide the avocado ice-cream mixture into 6 popsicle molds. Place a Popsicle stick in the center of each and freeze overnight.
The next day, cover a plate with baking paper. Set aside and prepare the chocolate dipping sauce. Warm the coconut oil and dark chocolate in a medium-sized saucepan over medium heat. Stir frequently until it is fully liquid. Set aside in a bowl.
Remove the popsicles from the freezer. Unmould them by quickly dipping the plastic molds into warm water for about 20 seconds, then pull the popsicle out of the mold.
Immediately dip the popsicles into the chocolate sauce. Hold it over the bowl for a few seconds, head down, to drain off any extra chocolate sauce — as the popsicles are frozen, and the sauce is lukewarm the chocolate coating should form very quickly.
Place the popsicle onto the plate covered with baking paper. Repeat with the remaining popsicles, and then place the plate in the freezer for about 20 minutes until the chocolate coating hardens fully.
Store the popsicles in an airtight container in the freezer for up to 3 months.