Avocado Chocolate Mousse (Easy + Vegan)
Craving a decadent dessert? This chocolate avocado mousse recipe contains just 5 simple ingredients and comes together in under 10 minutes! Vegan and dairy free too.
Servings: 2 people
Calories: 353kcal
Equipment
- High speed blender or food processor
Ingredients
- ½ avocado, pitted, peeled and cubed
- 5 tablespoon unsweetened cocoa powder or cacao powder
- ¾ cup full-fat coconut milk (refrigerate the can for 4+ hours and use only the thick, creamy part)
- 2½ tablespoon pure maple syrup, agave nectar or date paste
- ¼ teaspoon sea salt
- ¼ teaspoon vanilla extract (optional)
Instructions
- Add all ingredients to a high speed blender or food processor.
- Blend for about 20 seconds, then stop and scrape sides of jug down.
- Repeat until mousse is smooth and lump-free.
- Spoon into two containers and decorate with fresh berries, whipped cream, grated chocolate and/or cacao powder.
Notes
Avocado - I recommend half a small to medium one (too large and mousse will have a strong avocado flavour!)
Don't scrimp on coconut milk! - Use the highest quality you can afford. Using a creamy, rich one will make a huge difference to the flavour of the mousse.
Storage - Store uneaten mousse in an airtight container in the fridge for 3-4 days. This mousse can be frozen.
Nutrition
Calories: 353kcal | Carbohydrates: 31.3g | Protein: 5g | Fat: 28.2g | Saturated Fat: 21.1g | Sodium: 78mg | Potassium: 748mg | Fiber: 13g | Sugar: 18.3g | Calcium: 49mg | Iron: 4mg