In a food processor, place the avocado flesh. Puree, scraping down and repeating until very smooth. Add the cocoa, almond milk, vanilla and maple syrup and puree, scraping down and repeating until well-mixed and smooth.
Working quickly, add the melted chocolate and puree before it hardens. When the mixture is smooth, with no streaks of chocolate or avocado, transfer to a bowl to chill. Cover and refrigerate until thickened, about an hour or up to a day.
Transfer to a piping bag and decorate the cooled cakes. Garnish with fresh raspberries. Store in a covered container in the refrigerator.