Description

This Chocolate Avocado Mousse is rich, silky, and deeply chocolatey, yet made entirely from simple, real ingredients. It tastes just like classic chocolate pudding, but it’s naturally vegan, gluten-free, and packed with nourishing fats from avocado and coconut cream. A small serving is the perfect after-dinner treat: indulgent, satisfying, and just sweet enough. If you’ve ever been skeptical about avocado desserts, this is the recipe that will change your mind.

Ingredients

Units

2 ripe avocados, peeled and pitted
2 tablespoons coconut cream
1 frozen banana
1/3 cup raw cacao
1/3 cup 100% pure maple syrup (substitute with another frozen banana, if desired)
2 teaspoons high-quality vanilla extract
big pinch of fine sea salt (I use Real Salt)
Optional: strawberries for serving

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Instructions

Blend all the ingredients on high in a food processor or high-speed blender until smooth.
Top with fresh strawberries or fruit, or enjoy it as is.
The chocolate avocado mousse will keep in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Notes

You can buy canned coconut cream, or simply use a can of full-fat coconut milk — it usually separates into coconut water on top and thick cream on the bottom. Scoop out two tablespoons of that cream for the silkiest, most decadent texture. If your can hasn’t separated, no problem — two tablespoons of full-fat coconut milk works just as beautifully.