Mini Avocado Chocolate Mousse Crescent Pies

Steps

• 1

  In food processor, process avocado, cocoa, almond milk, honey and vanilla until smooth to make mousse. Spoon into small bowl. Cover top of mousse directly with plastic wrap; refrigerate at least 1 hour until thoroughly chilled.
• 2

  Meanwhile, heat oven to 350°F. Lightly spray 24 mini muffin cups with cooking spray. Unroll dough into 1 large rectangle on work surface. Press or roll into 12x8-inch rectangle, firmly pressing perforations to seal. Cut into 6 rows by 4 rows to make 24 squares. Gently press squares into mini muffin cups.
• 3

  Bake 6 to 9 minutes or until edges are golden. Cool in pan 10 minutes. Run knife around edges of cups to remove. Transfer to cooling rack to cool completely.
• 4

  Fill each cooled cup with slightly less than 1 tablespoon chilled mousse mixture. Top each with raspberry.