4 (3/4-cup) servings or 6 (1/2-cup servings)
1/2 cup fine semi-sweet chocolate chips, such as Ghirardelli
4 very ripe (8-ounce) avocados, peeled and pitted
½ cup unsweetened cocoa powder
½ cup agave
1 tablespoon pure vanilla extract
¼ teaspoon fine salt
⅓ cup unsweetened almond milk
Fresh raspberries or crumbled almonds, for garnish
Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water.
Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
Place the melted chocolate, avocados, cocoa powder, agave, vanilla salt and almond milk in a food processor.
Blend until smooth and creamy, scraping the sides of the bowl as needed.
Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance).
Garnish with fresh raspberries or crumbled almonds.