Let’s create these delicious and surprisingly healthy chocolate treats:

1. Prepare Pudding Base in Blender:

• Scoop the flesh from the 2 medium ripe avocados into the container of a high-speed blender.
• Add the ¼ cup of melted (and slightly cooled) chocolate chips, 3 tablespoons cacao powder, 3 tablespoons pure maple syrup, 3 tablespoons almond butter, 1 teaspoon pure vanilla extract, 2 cups of vanilla almond milk, and ¼ teaspoon sea salt to the blender with the avocado.

2. Blend Until Smooth:

• Secure the blender lid tightly.
• Blend the mixture, starting on a low speed and gradually increasing to high, until it is completely smooth, creamy, and all ingredients are fully incorporated. This may take 1-2 minutes. Stop and scrape down the sides of the blender with a rubber spatula as needed to ensure no chunks remain. The mixture should resemble a thick, luscious chocolate pudding.

3. Fill Ice Pop Molds (for Pudding Pops):

• Carefully pour the blended chocolate pudding mixture into your ice pop molds, leaving a little space at the top if they expand slightly upon freezing.
• Insert popsicle sticks if your molds require them.
• Place the filled molds in the freezer. Freeze overnight, or for at least 9 hours, until the pudding pops are completely solid.

4. Unmold Pudding Pops:

• To easily remove the frozen pudding pops from the molds, let them sit at room temperature for just a few minutes (2-5 minutes usually works). Alternatively, you can briefly run the outside of the molds under warm (not hot) water for a few seconds.
• Once slightly loosened, gently pull the pops out of the molds.

5. Optional Topping (Apply to Frozen Pops):

• If adding the chocolate shell topping: In a small microwave-safe bowl, combine the ½ cup of chocolate chips and ½ teaspoon of coconut oil.
• Microwave in 20-30 second intervals, stirring well between each, until the chocolate is fully melted and smooth. The coconut oil helps it melt smoothly and create a thinner coating that hardens quickly.
• Drizzle the melted chocolate mixture over the frozen pudding pops.
• Immediately sprinkle with crushed nuts (almonds or pistachios suggested) before the chocolate drizzle sets.
• You can place them back on a parchment-lined tray in the freezer for a few minutes for the shell to harden completely.

Alternative: Serve as Pudding:

• If you prefer to enjoy this as pudding, after blending the mixture in Step 2, simply scoop it into a serving bowl or individual bowls.
• Cover with plastic wrap (press it onto the surface to prevent a skin) and chill in the refrigerator for at least 4 hours, or until firm and well-chilled. Serve with optional toppings if desired.

So versatile – pops or pudding