This didn’t turn out too badly. It was adapted from
I used butternut squash and a banana instead of sweet potato and avocado because that’s what I had. I added a bit more honey though. And measurements are approximate since I did the usual dump and taste method.

1 can full fat coconut milk
Scant 2 T gelatin
1 C butternut squash puree
1 banana
1/2 – 3/4 C toasted carob powder
1/4 -1/2 C honey

Sprinkle gelatin on top of coconut milk and let sit for 5 minutes. Then heat over low-medium, stirring gently until gelatin is dissolved.

Then add everything to the food processor and blend until smooth. Let set in the fridge for a few hours until firm.