Imagine a chocolate mousse that’s so rich and creamy, soft and airy with a delicate kind of sweetness. Made from A V O C A D O.

If you would tell me a few years ago that you can make an amazing chocolate dessert from avocado, I would have been a bit sceptical.
For most of my life I considered avocados to be 100% savory. Avocado in salads, on toast, guacamole and in green juices, sure..
But how can you possibly make sweet desserts from them?

Well you can and not only that, you don’t taste a bit of the avocado if you balance it out properly.

I have a pro food tester living with me. Well he isn’t a real pro, he’d wish he was!
But he has quite some experience with food preparation and tasting. His well developed taste buds, high standards and never sugar-coating anything, makes him the perfect recipe judge.

When I asked him if he wanted to try my new chocolate mousse, I didn’t mention the avocado part. He loved it and didn’t notice the avocado at all.
Now he wants me to make it all the time. Oh well..

This vegan avocado chocolate mousse is not only delicious, it contains so many healthy ingredients that you can practically eat it as often as you like. For example for breakfast.
The healthy fats from avocado and coconut and antioxidants from the cacao classify this as a super healthy dessert.
It’s free from refined sugar and any other unnecessary ingredients. Just nature at its best.



Vegan avocado chocolate mousse with coconut cream



Vegan avocado chocolate mousse



1 ripe frozen avocado
1/2 cup / 125 ml coconut cream
1/4 cup / 30 grams raw cacao powder
3-4 tbsp maple syrup or coconut nectar
1/2 tsp vanilla extract
pinch sea salt or himalaya salt


This vegan avocado chocolate mousse with coconut cream is very easy to make and can be stored for up to two days in a sealed container in the fridge.
After that it starts to lose its texture and taste.

Cut the avocado in pieces and freeze it. I’ve tried making this mousse with fresh avocado as well and while I like the taste, freezing it makes it so much creamier and richer.

Let the frozen avocado pieces sit for 10 minutes before you blend them in the food processor or blender.

For the creamiest coconut cream, put an unopened can of natural coconut cream in the fridge for a few hours, preferably overnight.
This will separate the cream from the water and will leave you with a very thick, concentrated coconut cream.
Scoop out the coconut cream and put the water aside. You can use it for a smoothie or a different recipe.

Mix the coconut cream with the avocado. Add cacao powder, maple syrup, vanilla extract and a pinch of sea salt or himalaya salt.
Keep mixing until everything is equally blended.


Serve the chocolate mousse topped with some fresh fruit and mint leaves (optional). Enjoy!



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More chocolate recipes:


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Raspberry caramel chocolate slices

Rich vegan chocolate brownies

Rainbow bounty bars

Spicy hot coconut chocolate milk

Spirulina coconut chocolates







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Vegan avocado chocolate mousse with coconut cream