Using a stick blender, combine 2 largish avocados scooped out, 3/4 tin of coconut cream, 3 tablespoons each of raw honey and cacao powder and 1 teaspoon of vanilla essence if you like. Place raspberries in the base of 4 tumblers and add mousse mixture on top. Then some more raspberries and top with more mousse to fill the glass. Sometimes I toast some almond meal and dessicated coconut in a little coconut oil under the griller and crumble this over the top to add a bit of crunch and texture. This is a guilt free chocolate dessert that is super simple!