Place avocado and coconut sugar in a high-power food processor; process until creamy. Add eggs and vanilla; process until smooth, about 20 seconds. Add cocoa powder, pastry flour, and salt; process until smooth, about 20 seconds.
Spoon brownie batter evenly into 18 slots of a 24-cup mini muffin pan dish coated with cooking spray. Bake for 17-18 minutes. Place pan on a wire rack until cool enough to handle. Remove brownie bites from muffin tin and let cool completely.
Top each brownie bite with 2 teaspoons Greek yogurt and 1 raspberry. Add chocolate shavings, if desired. Refrigerate until ready to serve.