2 cups milk
1 ripe avocado, pitted and diced
1.25 cups fresh raspberries (can be frozen and defrosted)
1/4 cup agave nectar
2 tablespoons cocoa powder
1 tsp vanilla extract
Take 4 dessert bowls and place at the bottom of each bowl a spoonful of raspberries.
Put the milk, avocado, agave, cocoa powder and vanilla extract into a food processor.
Mix with the rotating blade until you get a smooth mixture.
Add about half a cup of raspberries and continue to grind in short pulses, until the raspberries are finely chopped and evenly sprinkled in the mixture. Don’t grind too much otherwise the mixture will become liquid.
Pour the mixture into the serving bowls and sprinkle the remaining raspberries over the top.
Refrigerate until serving, at least three hours.