Scoop the flesh from the ripe avocados into the bowl of a food processor or a high-speed blender. Discard the pits and skins.

Place the dark chocolate chips in a microwave-safe bowl. Microwave on medium power in 30-second intervals, stirring thoroughly after each interval, until the chocolate is completely melted and glossy.

Pour the warm melted dark chocolate over the avocado in the food processor. Add the unsweetened cocoa powder, maple syrup, almond milk, vanilla extract, and sea salt to the bowl.

Blend the mixture on high speed for 1 to 2 minutes, stopping to scrape down the sides with a rubber spatula as needed. Continue blending until the mousse is luxuriously creamy and absolutely no green lumps remain.

Divide the chocolate avocado mousse evenly into four small dessert glasses, jars, or ramekins. Cover each tightly with plastic wrap and chill in the refrigerator for at least 30 minutes to let the flavors meld and the texture firm up.

Remove the mousse from the refrigerator just before serving. Top each portion with a handful of fresh raspberries and enjoy your decadent, healthy dessert.