In a blender, add avocado flesh, coconut oil, salt, 2 tablespoons milk, 2 tablespoons honey, 2 Oreo biscuits and blend into a smooth paste. The biscuits needn’t be blend too smooth. This is to feel the crunchy texture while relishing the fudge.

In a mould / freezer mate box, use a parchment sheet and pour this mixture into that.

Don’t add water while blending. The mixture shouldn’t be in running consistency.

Sprinkle crumbled Oreo biscuit on top of the avocado mixture, few chopped pistachios.

In the same blender, add the chopped banana pieces, remaining honey, mint leaves, milk and blend into a smooth paste.

Pour this ground banana mixture on top of the avocado Oreo mixture. Add pistachios.
Level the surface with a spatula.

Freeze it for about 5 hours. Freezing overnight gives the desired result.

Just 5 minutes before serving, release the avocado Oreo bar from the parchment sheet.

Cut the bar into equal square sized fudges.

Top it with crumbled / broken Oreo pieces.
Topping with chocolate syrup is purely optional.

Serve chilled.

My Tip :
Avoid adding too much liquid while blending. The ground mixture should be creamy and thick.