1. Prepare the ingredients

    Add 2 very ripe avocados, 1½ tbsp agave nectar, 1½ tsp vanilla extract, 1½ tsp cocoa powder and a large pinch of salt to a food processor.

  2. Now, blend

    Whizz until smooth, scraping down the sides with a spatula. Add 3 tbsp almond milk and whizz again. You want the mixture to be smooth before you add in the chocolate.

  3. Melt the chocolate

    Melt 200g milk chocolate chips, either in the microwave or in a bowl over a pan of hot water. If using a microwave, repeat in 5-second blasts until the chocolate is completely melted. This helps give the mousse its silky texture.

  4. Combine the ingredients

    Scrape down the sides of the food processor bowl once more and pour in the melted chocolate. Whizz the mixture for 2-3 minutes or until the ingredients are completely combined and you have a thick consistency. 

  5. Chill and decorate

    Spoon the mixture into individual serving bowls and chill for at least an hour. Just before serving, scatter with raspberries to decorate. 

    Calories 423 (21%), sugar 29.6g (33%), fat 30.3 (43%), saturates 13g (65%), salt 0.65g (11%), based on 4 servings.