For the pops

1. Purée all pop ingredients together. Give it a taste and adjust to your liking.

2. Pour into moulds and insert popsicle sticks (if you can’t get the sticks to stand up nice and straight, put moulds in the freezer until the avocado mixture is nice and slushy, then add the sticks).
3. Freeze, preferably overnight.

For the shell coating 

1. Melt coconut oil. Blend with remaining ingredients in a high-powered blender.

2. Transfer coating to a bowl.
3. Line a container with parchment paper to store pops in after they’ve been dipped.
4. Assemble toppings on small plates.
5. Take out a few popsicles from the freezer at a time, dipping into a bowl of hot water if necessary to loosen from the mould.
6. Using a spatula, coat a popsicle in the shell coating to desired thickness, and immediately roll it in a topping or press larger toppings into it. Set aside in your freezable container.
7. Repeat with remaining popsicles.