6 ounces pitted cherries, thawed if frozen
2 medium-sized avocados, pitted and peeled (about 200 g)
1/2 cup (168 g) honey
1/2 cup (4 fluid ounces) total strong brewed decaf coffee with a splash (or more) of heavy cream, plus more if necessary to blend
1/4 cup (20 g) unsweetened cocoa powder
1 teaspoon pure vanilla extract
2 ounces dark chocolate, melted
In a blender, place the cherries, avocados, honey, cream and coffee, cocoa powder, vanilla, and melted chocolate. Cover and blend for about 1 minute or until the mixture begins to move smoothly through the blender. Stop and scrape down the sides of the blender and add a bit more cream by the teaspoonful as necessary to keep the mixture moving. Blend on high speed until as smooth and uniform as possible. The mixture will be thick but soft.
Divide the mixture evenly among 6 to 8 popsicle molds, depending upon size. Shake back and forth into an even layer, and place popsicle sticks in the appropriate places. Place on a rimmed baking sheet and into the freezer for freeze until firm, at least 6 hours. Unmold and serve immediately. Wrap leftover popsicles individually with freezer-safe wrap, and return to the freezer until ready to serve.
Alternatively, divide the mixture among 6 small containers with lids, cover, and refrigerate until chilled to your liking. It will thicken slightly when chilled but will be quite thick when just blended as well.