Calling all chocolate lovers! This vegan-friendly, velvety-smooth, decadent avocado chocolate mousse takes just 10 MINUTES to whip up, no baking necessary. All you need is a food processor and a sweet tooth! Recipe also includes an optional dairy free coconut whipped cream topping.
HEY HI guess what?! I think I may have found my new favorite way to use up super ripe avocados. Of course there is always guacamole but what if you had a hankering for something sweet instead? Introducing my new go to, vegan avocado chocolate mousse!
Why You'll Love It
Sounds weird right? Avocado? In chocolate?? Trust me. Lemme break it down for you.
- Most importantly, it's absolutely delicious, perfectly creamy, and utterly decadent while made with wholesome, natural ingredients. Guilt free dessert?! Yes please!
- You can make it less than 10 minutes. No baking, no melting chocolate, nada. Just measure out your ingredients and throw them in a food processor!
- Sure the caloric intake is the same as a standard chocolate mousse with heavy cream and melted chocolate. However! It's all good stuff a → healthy fats from the avocado, no processed sugar, and absolutely no dairy to be found.
- This avocado chocolate mousse is legit the best way ever to use up overripe avocados. Yes, it's even better than *gasp* guacamole!
Just six! Six wholesome, gluten free, dairy free ingredients with no animal products. I'm in love.
- Avocado. The creamy base of this recipe. Make sure your avocados are extremely ripe to almost overripe (but not brown and cracked aka overripe bordering on rotten - gross). They should be easily scoopable with a spoon.
- Unsweetened cocoa powder, where all the chocolatey goodness comes from!
- Maple syrup, for sweetening. If you don't have maple syrup, you can also use agave or honey! Keep in mind if oyu use honey the recipe is no longer vegan.
- Coconut cream, our dairy free heavy whipping cream substitute! Coconut cream is the plug that forms on top of the coconut milk cans once they've been refrigerated. I prefer to buy straight up coconut cream cans and chill them for an hour or so in the fridge to make sure it's easy to scoop out. Be aware, cream of coconut and coconut cream are two different thigns!
- Vanilla exctract. Strictly speaking this isn't entirely necessary but I find it adds richness to pretty much any chocolate recipe.
- Sea salt. Just a pinch! The addition of a little salt always brings out the flavor of the chocolate.
Freezing and Storage
To store, simply cover with plastic wrap and place in the fridge for up to a week. Easy!
While this avocado chocolate mousse can be frozen, it's important to note that the texture may slightly change once thawed. Avocado tends to lose some of its creaminess after freezing, so keep this in mind if you're planning on storing it for a longer period.
To freeze the avocado chocolate mousse, transfer it to an airtight container or cover it tightly with plastic wrap. If you're using a container, consider placing a layer of plastic wrap directly on the surface of the mousse before sealing the lid top help prevent freezer burn.
Frozen avocado chocolate mousse can generally be kept for up to three months. However, for the best taste and texture, it is recommended to consume it within the first month of freezing. When ready to enjoy this dessert, simple defrost in the refrigerator until you can scoop it out with a spoon!
Frequently Asked Questions
Nope! The creamy texture and mild flavor of the avocado blend perfectly with the cocoa powder and coconut cream.
Sure! Agave syrup is a great alternative. Honey is also a good substitute, but is not a vegan option.
When stored properly in the refrigerator, the avocado chocolate mousse can stay fresh for up to a week. Make sure to cover it tightly with plastic wrap or transfer it to an airtight container.
Still have questions? Feel free to ask in the comments section below!Print