You'd never know this Chocolate Avocado Mousse is actually healthy for you. It's naturally sweet, chocolatey, rich, creamy and loaded with nutrients.
Print

Chocolate Avocado Mousse

You'd never know this Chocolate Avocado Mousse is actually healthy for you. It's naturally sweet, chocolatey, rich, creamy and loaded with nutrients.
Course Dessert
Cuisine American, Gluten-Free, Vegan
Prep Time 20 minutes
Total Time 20 minutes
Servings 3 People
Calories 392kcal
Author Melissa Huggins

Ingredients

Mousse

  • 2 avocados , halved, pitted and flesh scooped out
  • 3 tablespoons raw cacao powder (or unsweetened cocoa powder)
  • 1/4 cup coconut milk , full-fat
  • 4 medjool dates , pitted
  • 2 teaspoons pure maple syrup , more to taste
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Coconut Whipped Cream (*optional)

  • 14 ounces coconut milk (chill can in fridge over night)
  • 2 teaspoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • Pinch of sea salt

Instructions

Mousse Instructions:

  • Place all ingredients into a food processor or blender. Blend until smooth & creamy. Scrape down sides, as needed. The consistency should be mousse-like. If it’s too thick, add a little more milk. Taste for sweetness and add more as needed. Enjoy right away or place covered in the fridge to chill for 30-60 minutes.

Coconut Whipped Cream Method:

  • You will need a large bowl and hand beaters or a stand mixer. Chill bowl and beaters in freezer for 15 minutes.
  • Turn can upside down and open the bottom end. Pour out liquid and save for another recipe. Scoop out the solidified coconut and place in chilled bowl.
  • Whip the coconut cream for 3 to 5 minutes, until it's fluffy and light. Mix in sweetener, salt and vanilla, whip for another minute.
  • Place mousse into your favorite dessert glass and top with a layer of coconut whip.

Notes

*If the dates are not soft and moist, soak them in water for 15-20 minutes. This will ensure your mousse is creamy & smooth.
*Any non-dairy milk can be used, I just prefer coconut milk because it has a creamier and thicker consistency.
*If you'd like to skip the coconut whip step, you can use a vegan store-bought variety.
*Topping ideas: raspberries, cherries, strawberries, cacao nibs, chocolate chips or coconut flakes.
*Prep time doesn't include chilling time for coconut milk.

Nutrition

Calories: 392kcal | Carbohydrates: 35g | Protein: 4g | Fat: 22g | Saturated Fat: 6g | Sodium: 12mg | Potassium: 949mg | Fiber: 13g | Sugar: 33g | Vitamin A: 243IU | Vitamin C: 13mg | Calcium: 116mg | Iron: 2mg