Bring the coconut-almond milk to a very low simmer over low heat. Add chocolate tablets and sugar, and stir with a whisk or molinillo.
Once the chocolate has dissolved pour it in a container and let it cool completely in the fridge or freezer.
Place the chocolate mixture, avocado, and agave syrup in the blender, and puree until smooth.
Pour into popsicle molds, snap on the lids, and freeze for at least 5 hours.
• The recipe calls for 1 tablilla per cup of milk, but if you really like dark chocolate I would use 1 1/2 tablillas per cup of milk.• You can use any sweetener of choice, maple syrup would be really good with this though.• Make sure your avocado is ripe.