Ripe avocados blend into a shockingly silky base here, whipped with cocoa powder and maple syrup until every trace of green disappears and all that's left is deep, glossy chocolate. Coconut milk adds a touch of richness while keeping the texture light rather than heavy, and a pinch of salt sharpens the flavor so it tastes like a genuine dessert, not a health-food stand-in. Once divided into small cups, it firms up in the fridge into something spoonable and cool, with a texture that lands somewhere between pudding and mousse. Finish each cup with a scatter of chocolate chips and flaky sea salt for a little crunch and contrast against all that creaminess. It's an easy make-ahead treat, and it's a genuinely solid pick for a dairy free dessert spread.
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Scoop the avocado flesh into a food processor or blender. Add the cocoa powder, maple syrup, coconut milk, vanilla extract, and salt.
Process on high, scraping down the sides with a rubber spatula as needed, until the mixture is completely smooth and no green streaks remain, about 1–2 minutes.
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