• 1 large Hass avocado, ripe [about 1 cup (150g) packed flesh]
• 1½ cups (350ml) almond milk, original unsweetened
• ½ cup (120ml) maple syrup
• ⅓ cup (40g) cocoa powder
• 1 tablespoon (15ml) vanilla extract
• pinch of salt
• ¼ cup mini chocolate chips (optional)
  

Scoop the avocado flesh out from the skin and discard the skin and pit.

Combine all ingredients in a blender and blend until smooth.

Pour the mixture into an ice pop mold.

Add mini chocolate chips on the top and push to have them all touch the mixture so it stays in place when frozen. 

Freeze for 8 hours or longer. Run warm water over the mold to release the pops and store extras in a freezer bag.