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.

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.

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.

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