Jars filled with vegan chocolate mousse topped with chocolate and pomegranate on a dark background

Vegan Chocolate Mousse 2 Ways

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 6 1x
  • Category: Dessert


Vegan chocolate mousse two ways: vanilla bean (a more traditional version) and matcha.



Chocolate Mousse Base:

  • 2 ripe avocados
  • 1/4 cup nondairy milk
  • 1/3 cup maple syrup
  • 1/31/2 cup cacao powder, depending on how rich you prefer
  • 2 tsp vanilla bean paste or extract
  • pinch of sea salt
  • Optional: 2 tsp matcha powder

Coconut Whipped Cream:

  • 1 can full fat coconut milk, refrigerated overnight
  • 1/31/2 cup powdered sugar
  • 1 tsp vanilla bean paste or seeds of one vanilla bean
  • Optional: 1 tsp matcha powder


Chocolate Mousse Base:

  1. Simply combine ingredients into blender and blend until completely smooth and creamy.
  2. You may also use a food processor.
  3. If making matcha version, add matcha powder.
  4. If making both, blend base, remove half and place in container, and then add matcha powder in other half.

Coconut Whipped Cream:

  1. Refrigerate can of full fat coconut milk overnight without shaking contents.
  2. Open can and remove top layer of solid cream. (Do not use liquid below)
  3. Place in medium mixing bowl with powdered sugar and vanilla and whip with hand or bowl mixer for 30-60 seconds, or until no lumps remain.
  4. If making matcha version, simply add matcha powder.


  1. Scoop chocolate mousse into small containers (you don’t need a lot per person- it’s very rich!)
  2. Top with large dollop of desired flavor of whipped cream.
  3. Sprinkle with pomegranate, chocolate chunks, mint or crushed candy canes and serve.