In a small saucepan, heat the almond milk over medium-high heat until it registers 175°F on an instant-read thermometer. Remove from the heat and stir in the chopped chocolate until melted; let cool to room temperature.
In a blender, combine the avocados, agave, orange zest, and cooled chocolate mixture and blend on high speed until smooth.
To serve, divide the mixture among four bowls. Sprinkle evenly with the puffed quinoa, sea salt, and Aleppo pepper and drizzle with the olive oil.