Method
Blend together avocado, coconut milk, maple syrup and matcha powder until smooth liquid forms. Add a little water if mixture is too thick.
Pour mixture into ice block moulds. Place in freezer to set for four hours.
Once set, dip each ice block into melted chocolate to cover 1/3 of the surface area. Sprinkle with crushed pistachios. Place back in freezer for 10 minutes to set chocolate, then serve.