1. Bring a medium saucepan 1/3 full of water to a simmer over medium heat. Put the chocolate into a heatproof bowl, set it on the saucepan and turn off the heat. Let stand 5 minutes; stir the chocolate until smooth. Stir in the espresso powder. Cool to room temperature.
2. Put the avocados, honey, cocoa powder, almond milk, vanilla and salt in a food processor and pulse until coarsely mixed. Add the melted chocolate mixture and process until very smooth.
3. Spoon the mixture into 6 small dessert glasses and sprinkle chocolate shavings over the surface. Garnish with the raspberries.
4. The pudding can be served immediately or covered tightly (without garnishes) and refrigerated for up to 4 hours.