Place the mashed avocado into a large bowl and, using an electric hand mixer, blend until mostly smooth, a few small chunks are ok.
Add the honey, vanilla and egg yolks into the bowl, making sure to place the egg whites into a large, separate bowl. Beat the mixture until creamy and well mixed.
Place the dark chocolate into a small, microwave-safe bowl and microwave on 50% power in 30 second intervals, stirring between each interval, until the chocolate is smooth and melted. Add the chocolate into the avocado mixture and beat until well incorporated.
In a separate small bowl, stir together the coconut flour, tapioca flour, baking soda and salt.Stir it into the avocado mixture until mostly mixed in. Then, beat it with the hand mixer until totally mixed.
Wash and dry your beaters REALLY well and then beat the egg whites on high speed until they form stiff peaks. Gently place the whipped egg whites into the bowl with the cake batter and GENTLY fold them into the batter until no white streaks remain.
Fill the springform with the batter and bake until a toothpick inserted in the center comes out clean, about 17-20 minutes. Let cool to room temperature in the pan, and then transfer to a wire rack to cool completely.
While the cake cools, use a 1/2 tsp measure to roll the cookie dough into a LOT of little balls. Place them on a parchment lined cookie sheet and freezer until totally solid.