Cut the avocados in half, remove the stone and use a spoon to scoop the flesh from the skin.
Pop the avocado flesh into a blender or food processor, then add the rest of the cocoa powder, maple syrup, soya milk and ½ tsp of the mint extract,
Whizz it all up together, until the mixture is smooth and lump free. Taste the mixture to check whether the mint taste is strong enough, and add another ½ tsp of the mint extract if not. Whizz together for a few seconds longer to combine.
Tip out from the blender into a large bowl, then cover and put into the fridge for around ½ hour to thicken up a little.
In the meantime, make your Oreo penguin toppers (see separate instructions from www.eatsamazing.co.uk) and then whisk the cream until thick and fluffy. Pop the cream into a piping bag with a large star nozzle.
Once ready to serve, spoon half of the pudding mixture into 4 small glasses or bowls.
Place 4 mint flavour Oreos into a strong plastic bag. Lightly crush with a rolling pin, then divide the crushed Oreos between the 4 glasses.
Divide the rest of the pudding mixture between the 4 glasses, then pipe a swirl of whipped cream on the top of each one.
Top each glass with an Oreo penguin to decorate, and serve immediately.