Place the avocados, cacao powder, coconut milk, vanilla extract, and liquid stevia (or maple syrup/honey) in a food processor or high-speed blender. Blend until smooth and creamy. If needed, adjust sweetener to your preference.
Swirl in the creamy almond butter into the chocolate fudge mixture. Do not overmix.
Spoon the almond butter fudge mixture into popsicle molds. Make sure to tap the molds down on the counter a few times to ensure that the fudge mixture gets down to the bottom of the mold.
Place a popsicle stick in the middle of each popsicle slot and place the cover over the popsicles (if you have one).
Place in the freezer and freeze for at least 4 hours or overnight. Once frozen, place the molds under cold water for a few minutes so that the popsicles pop out more easily.
Remove the popsicles from the mold, dip in chocolate shell (optional), and top with crushed almonds and sea salt (optional). Serve and enjoy!