These delicious ice pops are both gluten-free and vegan and can be customised with your favourite toppings.
In a blender, combine the avocado, almond milk, dates, cocoa powder and salt. Blend until completely smooth. Pour the mixture into popsicle moulds, cover, then insert popsicle sticks. Freeze solid, overnight if possible.
To remove the popsicles from the moulds, submerge in cool water just until the popsicles release. Place on a baking sheet and return to the freezer for 15 minutes.
In a microwave-safe bowl, combine the chocolate and coconut oil. Microwave in 30-second bursts, stirring after each one, until fully melted and smooth. Let cool slightly.
Drizzle the popsicles with chocolate (or transfer chocolate to a tall, narrow vessel and dip popsicles in chocolate). Sprinkle with your desired toppings, then return to the freezer to set.