Place 4-5 small bowls or ramekins on a tray. Set aside.

In a small saucepan over low heat, combine the chopped chocolate, cocoa powder, and coconut milk until the chocolate has melted. Set aside to cool for 10 minutes.

Peel, pit and dice the avocados and place them in the bowl of a food processor.

Pour the chocolate mixture into the food processor bowl followed by the maple syrup and blend until smooth. Press the mixture through a sieve to ensure that there are no lumps.

Divide evenly among the prepared bowls or ramekins, cover, and refrigerate until cold, about 1 hour.

Enjoy as is or with some fresh raspberries on top. Store in the refrigerator for up to 2 days.