Half fill a small saucepan with water. Place over a high heat and bring to a simmer. Put the 3 tbsp cold water, vanilla extract and coffee granules in a heatproof bowl. Place the bowl top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Heat until the coffee dissolves, stirring occasionally, then add the chocolate buttons and turn off the heat. Leave the buttons to melt, stirring twice.
Cut the avocados in half and remove the stones. Scoop out the flesh with a large spoon and place into a food processor. Add the icing sugar and pulse until smooth. You may need to remove the lid and push the ingredients down the sides with a spatula once or twice until the right consistency is reached.
With the motor running, slowly add the melted chocolate to the avocado mixture and blend until thoroughly combined. Divide between six espresso cups or glass tumblers – it is fairly rich, so a little goes a long way. Spoon 1 tbsp of the soya yogurt on top of each pot. Decorate with a couple of coffee beans if you like. Cover with cling film and chill for 1-2 hours before serving.
*Some vegan products may only be available in limited stores.
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