In a food processor, puree the avocadoes until smooth. Add the agave, cacao powder, molasses, almond extract and fine salt. Pulse until all ingredients are fully blended. Scoop into 6-ounce ramekins. Cover tops with plastic wrap and refrigerate ramekins until chilled, at least 4 hours or overnight for best results.
To serve, top with a sprinkle of flaky salt and raspberries.
Recipe courtesy of Tia Mowry at Home