Vegan Chocolate Avocado Mousse

Name: Vegan Chocolate Avocado Mousse
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: French
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

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.

15 minEasyServes 4290 cal/serving

FrenchDessertNo-CookVeganDairy-FreeEgg-FreeGluten-FreeLow-SodiumPork-FreeNightshade-Free

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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

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.
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.
3

Process until completely smooth, stopping to scrape down the sides as needed.
4

Add the 4 oz vegan, melted and slightly cooled dark chocolate and process again until fully incorporated and silky smooth.
5

Taste and adjust sweetness if needed by adding more maple syrup.
6

Divide the mousse evenly among 4 serving glasses or ramekins.
7

Cover and refrigerate for at least 2 hours to set and chill thoroughly.
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).
9

The mousse can be stored covered in the refrigerator for up to 3 days, though the color may darken slightly over time.

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Questions

What equipment do I need for Vegan Chocolate Avocado Mousse?

Beyond a knife and a board, the method uses a food processor (step 2) and a blender (step 2). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

What can I use instead of maple syrup in Vegan Chocolate Avocado Mousse?

The entry for Vegan Chocolate Avocado Mousse calls for 1/4 cup pure maple syrup. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

Is Vegan Chocolate Avocado Mousse gluten-free?

Yes. As written, nothing in the ingredient list for Vegan Chocolate Avocado Mousse is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the dark chocolate and the chocolate shavings.

How many calories are in Vegan Chocolate Avocado Mousse?

One serving (the recipe makes 4) is about 290 calories, with 6 g protein, 24 g carbohydrate and 16 g fat, plus 4 g fiber and 56 mg sodium. The figures are estimates computed from the ingredient list.

How long does Vegan Chocolate Avocado Mousse keep?

Keep Vegan Chocolate Avocado Mousse covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

Serve it with

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