Cut the bananas and place them in a food processor together with the raw cacao and almond butter. I suggest adding the cacao first to prevent it from flying around your food processor when you start it.
Mix until well combined and smooth, then add zest of one orange.
Place in the fridge and let set and harden a little. Meanwhile segment both oranges – cut of the top and bottom, then cut all the skin and the white parts away. Cut carefully along the membranes to create segments.
Just before serving, place a few segments of orange in small cups and top with chocolate mousse.