Put the chocolate in a microwave-safe bowl. Melt it in the microwave for 15-second intervals, stirring in between, until melted. (If using cocoa instead, no need to melt. Simply add it along with the additional cocoa and other ingredients to the blended avocado in step 3.)

Place the avocados in a food processor and blend until smooth.

Add the melted chocolate, cocoa powder, almond milk, vanilla extract, kosher salt, and agave or maple syrup, if using. Blend until smooth.

Spoon into glasses and refrigerate for two hours or overnight.

Blend the avocado in the food processor until smooth.

Add the vanilla extract, cocoa powder, and honey/dates, and blend until completely combined.

Taste and add more honey if necessary.

Spoon into serving glasses and refrigerate for one hour.

Top the chocolate mousse with whipped cream, chopped nuts, and/or fresh fruit to impress your guests. Or, savor a spoonful or two on the couch, one at the kitchen sink, five more in front of the fridge… It’s that good!