Cut the avocados in half, remove the pits and scoop out into a measuring cup mashing until you get one and a half cups. You can also weight out the avocado in a bowl set on a food scale. 

Add all the ingredients to a blender and blend until very smooth. Transfer to a container with a lid and chill for at least an hour. 

To make the bars, set out your popsicle or ice cream bar molds and fill. Mine hold ⅓ cup of ice cream base each. 

Freeze in the molds until completely frozen 4-6 hours. 

Unmold the ice cream bars and set on a baking sheet lined with wax paper. Keep in the freezer until ready to dip in chocolate. 

Heat a pan of simmering water over a stove top burner, set a bowl over it making sure its not touching the water. Add the chopped chocolate and coconut oil and stir until melted while checking the temperature with a candy thermometer. Once the chocolate reaches 115 Deg F remove from the heat, stirring until the chocolate is fully melted. Cool to 85 Deg F. Bring the pan of water back to a simmer then heat the chocolate to 91 Deg F.

Transfer the tempered chocolate to a large cup or deep jar and quickly dip the ice cream bars one at a time. Placing back on the wax paper lined baking sheet after each is dipped then place back in the freezer to freeze the chocolate and refreeze the bars if they start to melt while out of the freezer.  You will have leftover chocolate, keep in an airtight container or jar with a lid and reuse for drizzling over ice cream at a later date. 

Once they are all dipped and frozen they are ready to eat!

You can wrap each bar in wax paper and keep in an airtight container or resealable freezer bag. These keep well up to three months.