Place the chocolate chips or chocolate pieces in a microwave safe bowl. Microwave for 30 seconds, then stir until completely smooth. Place the avocados, melted chocolate, cacao powder, honey, vanilla extract, coconut cream, and salt in the bowl of a food processor.
Blend the ingredients until silky smooth. Taste for chocolate, sweetness, and salt. Add more cacao powder for more chocolate flavor, more honey for sweetness, or a pinch more salt to amplify the flavors.
Scoop the chocolate mousse into two small bowls and refrigerate for at least one hour to thicken up. Meanwhile, make the sugar free whipped cream. Pour the heavy whipping cream and vanilla extract into a large mixing bowl. Beat with an electric mixer on medium speed until peaks form, about 5 to 6 minutes.
Add a spoonful of whipped cream to each bowl of chocolate mousse. Top with Red Vines Sugar Free pieces and fresh raspberries.