Vegan Chocolate Avocado Mousse
A rich, silky chocolate mousse made with ripe avocados and coconut milk instead of dairy and eggs. This plant-based dessert is surprisingly decadent while being healthier than traditional mousse.
Ingredients
- 2 ripe avocados, pitted and peeled
- 1/2 cup coconut milk, full-fat, canned, chilled overnight
- 1/4 cup unsweetened cocoa powder
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1/8 tsp salt
- 4 oz dark chocolate, vegan, melted and slightly cooled
- 1/2 cup coconut cream (for topping)
- 1/2 cup fresh berries (for garnish)
- 2 tbsp dark chocolate (for garnish), shaved
Instructions
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1
Open the chilled can of coconut milk and scoop out the solid cream that has risen to the top. Save the liquid for another use.
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2
In a food processor or high-powered blender, combine 2 pitted and peeled ripe avocados, the solid part of the 1/2 cup full-fat, canned, chilled overnight coconut milk, 1/4 cup unsweetened cocoa powder, 1/4 cup pure maple syrup, 1 tsp vanilla extract, and 1/8 tsp salt.
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3
Process until completely smooth, stopping to scrape down the sides as needed.
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4
Add the 4 oz vegan, melted and slightly cooled dark chocolate and process again until fully incorporated and silky smooth.
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5
Taste and adjust sweetness if needed by adding more maple syrup.
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6
Divide the mousse evenly among 4 serving glasses or ramekins.
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7
Cover and refrigerate for at least 2 hours to set and chill thoroughly.
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8
Before serving, top each mousse with a dollop of 1/2 cup coconut cream (for topping), fresh 1/2 cup fresh berries (for garnish), and a sprinkle of 2 tbsp shaved dark chocolate (for garnish).
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9
The mousse can be stored covered in the refrigerator for up to 3 days, though the color may darken slightly over time.