This vegan avocado chocolate mousse is silky smooth, SO rich and delicious and surprisingly nutritious! Perfect for a light dessert or afternoon snack. (And no, nobody will know it's made with avocado!)
- 3 ripe avocados
- 1/3 cup nondairy milk
- 1/2 cup maple syrup
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract (optional)
- Pinch of salt
- Add all ingredients to a food processor or blender. Blend until smooth and creamy. You may need to scrape down the sides once or twice to make sure everything is incorporated.
- Serve right away with toppings or chill for 1 hour before serving if preferred.
Avocados: It's absolutely essential that your avocados are very ripe, otherwise they will not fully incorporate into the mousse.
Cocoa powder: We use cacao powder, but any variety of unsweetened cocoa powder will do in this recipe. (Note: don't use Dutch process cocoa powder.)
Maple syrup: Make sure to use pure maple syrup, not pancake syrup. Agave nectar also works as a 1:1 substitute.
Milk: Cashew, almond, oat or coconut milk will all work in this recipe.
We like to serve our avocado mousse in small glass jars or ramekins. You won't need a huge serving; you'll be surprised at how rich and decadent it tastes! Just a few spoonfuls is so satisfying and the perfect healthier dessert.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
You can also freeze avocado mousse. It actually tastes great straight from the freezer (kind of like ice cream!) or you can let it defrost before serving.
- Category: Dessert
- Method: No bake
- Cuisine: American
Keywords: avocado chocolate mousse