Chocolate Avocado Pudding

Directions

1. 1
   Bring a medium saucepan 1/3 full of water to a simmer over medium heat.
2. 2
   Put the chocolate into a heatproof bowl, set it on the saucepan and turn off the heat.
3. 3
   Let stand 5 minutes; stir the chocolate until smooth.
4. 4
   Stir in the espresso powder.
5. 5
   Cool to room temperature.
6. 6
   Put the avocados, honey, cocoa powder, almond milk, vanilla and salt in a food processor and pulse until coarsely mixed.
7. 7
   Add the melted chocolate mixture and process until very smooth.
8. 8
   Spoon the mixture into 6 small dessert glasses and sprinkle chocolate shavings over the surface.
9. 9
   Garnish with the raspberries.
10. 10
    The pudding can be served immediately or covered tightly (without garnishes) and refrigerated for up to 4 hours.