Create a double boiler by bringing a small saucepan of water to a gentle simmer. Place a heatproof glass bowl over the saucepan, ensuring the bottom of the bowl does not touch the water.

Add the vegan dark chocolate chips to the glass bowl. Stir continuously until the chocolate is completely melted and glossy, which should take about 5 to 7 minutes.

Remove the bowl from the heat and let the melted chocolate cool slightly for 3 minutes. Meanwhile, add the pitted avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and sea salt to a food processor.

Pour the slightly cooled melted chocolate into the food processor with the avocado mixture. Blend on high speed for 2 to 3 minutes, pausing to scrape down the sides with a rubber spatula, until the mousse is completely smooth and silky.

Divide the chocolate avocado mousse evenly among four small dessert glasses or ramekins. Cover tightly and refrigerate for at least 1 hour to set, then serve chilled with a garnish of fresh raspberries.