Cut avocados in half and scoop out flesh (remember to save shells for serving)

Add avocado to food processor and blend smooth. Scrape down the sides.

{Use a can of coconut milk that has been refrigerated overnight) Carefully scoop out the solid cream into the food processor, saving the water for a smoothie.

Add 1/3 cup coconut sugar and remaining ingredients and blend smooth, making sure the sugar has dissolved.

Taste and adjust for sweetness, adding a couple more Tbs sugar, if needed, depending on the size of your avocados.

Fill shells with gelato and use a spatula to smooth the surface. Use a small spoon to scoop out a hole for the pit.

Freeze chococados for about 1-2 hours until firm. Place a brownie ball in each hole. Thaw on the counter for 20-30 minutes. ENJOY!

Soak dates in a small bowl of warm water for 5 minutes.

Remove dates from water (save water for blending) and slice open to remove pits.

Put all ingredients in a food processor and pulse until finely ground and a dough forms. Stream in 1-2 Tbs of soaking water if it needs help sticking together (or if mixture is too sticky, add 1-2 tsp coconut flour)

Use a cookie scoop to form 13 balls. Roll each in your hands to smooth out. Wet your hands if needed.

Place balls on a parchment lined plate and freeze until ready to assemble.