In a blender, add the ripe avocado, the solid part of full-fat coconut milk, fresh mint leaves, maple syrup, and lime juice. Blend on high for 1-2 minutes until smooth and creamy.

Pour the creamy avocado mixture into popsicle molds, ensuring even filling to avoid air pockets. Tap gently on the counter, secure lids, and freeze for at least 2 hours or overnight.

Melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Fold in crispy puffed quinoa.

Remove popsicles from molds by running warm water on the outside. Dip each bar into the chocolate mixture, allowing excess to drip off. Place on parchment paper.

Return dipped bars to the freezer for 15-20 minutes until the chocolate shell hardens. Transfer to an airtight container for storage.