In a blender, combine the avocado, coconut milk, maple syrup, and vanilla extract until smooth.
Add in the cacao and blend again. Begin pouring this mixture evenly into your popsicle mold. Freeze for a least 5 hours.
Once the popsicles are frozen, add your cereal to a bag and crush until you have a crunch topping.
Let the popsicles thaw for about 10 minutes so they're slightly melty on the outside, this helps the crunch cereal to stick to the outside!
Pour the crushed cereal onto a flat plate and dip each popsicle into the crunch mixture until it is fully coated. Place the coated popsicles on a parchment lined baking sheet and return to freezer to set for about 30 minutes. Enjoy!
