Step 1. Add avocados, dates, cocoa powder, vanilla, coconut yogurt, instant espresso, and salt to a food processor. Blend for 2-3 minutes until smooth. Turn machine off and scrape down sides of bowl using a rubber spatula.
* For the best texture, I recommend chilling your mousse in the refrigerator for at least 1 hour before serving.
* Be sure to use ripe avocados. You want soft (and dark-colored) avocados that will blend well. To speed up the process, place them in a paper bag for a day or two.