Place chocolate chips and coconut oil in a microwave-safe bowl; microwave on high for 40 seconds.
Remove the bowl and stir; the chocolate will continue to melt as you stir. If needed, microwave in 10 second increments until all is melted and smooth. Set aside to cool for about 5 minutes.
Combine the melted chocolate, avocados, cocoa powder, agave, coconut milk, vanilla and salt in a food processor; blend until smooth and creamy, scraping the sides of the bowl as needed.
Spoon the chocolate mixture inside dessert glasses and refrigerate for at least 4 hours or over night.
Garnish with whipped cream, fresh raspberries and mint leaves.
Calories: 419 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 30 g | Saturated Fat: 12 g | Cholesterol: 0 mg | Sodium: 126 mg | Potassium: 881 mg | Fiber: 11 g | Sugar: 18 g | Vitamin A: 195 IU | Vitamin C: 13.4 mg | Calcium: 73 mg | Iron: 2.3 mg | Net Carbs: 27 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.