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My dairy-free avocado chocolate mousse recipe is decadent, healthy, and made with 5 ingredients. No baking is required!
Avocados are my secret weapon when it comes to desserts. Not only do they have a texture akin to butter, but they’re perfectly paired with anything chocolate, especially in my avocado chocolate mousse.
When whipped with cocoa powder and coconut cream, avocado adds a silky texture and richness you won’t get from heavy cream. It’s the best 5 ingredient chocolate dessert fix.
Table of Contents
Why I love this recipe
- It’s healthy. Because we’re using coconut milk and avocado, this mousse is vegan, gluten-free, and dairy-free.
- The perfect use for old, mushy avocados. Even if they’re brown, you won’t be able to tell the difference (hello, mixed into cocoa).
- It can be made and enjoyed in minutes. Like strawberry mousse, there’s no baking needed, and you don’t even have to chill the mousse before serving (though I usually prefer it).
- NO avocado flavor. The cocoa and chocolate mask any avocado flavor, so you only notice the rich flavor and creaminess (trust me, I tested this with picky family members).
Love avocado-based treats? Try my avocado brownies, avocado cake, avocado smoothie, and avocado ice cream next.
★★★★★ REVIEW
“The first vegan non-dairy dessert I’ve made, and I’m hooked, it’s absolutely DELICIOUS!! I used dark orange chocolate, which worked beautifully. So quick and easy my four-year-old did much of the making!” – Bex
Key Ingredients
- Avocado. Look for firm, ripe avocados. Avoid SUPER mushy ones, as I find they develop a bitter taste.
- Unsweetened cocoa powder. Be sure to sift your cocoa powder to remove clumps. Dark cocoa and raw cacao powder also work.
- Maple syrup. For sweetness and to balance out the rich flavors. Honey or agave can be substituted.
- Coconut cream. Note, from a can, not a carton! Trust me, it makes all the difference. The cream must be chilled, and the liquid at the bottom should be discarded (or used in coconut smoothies).
- Melted chocolate. The secret ingredient to take this mousse to another level! I use vegan chocolate chips to keep it dairy-free, but you can use a chopped-up chocolate bar. Melt it in the microwave until smooth, then let it cool slightly before blending.
How to make avocado chocolate mousse
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Blend the avocado. Using a blender or food processor, blend the avocado until super smooth. Add the remaining ingredients and blend again.
Step 2- Finish. Pour into your desired containers and chill briefly. Add toppings and serve.
Arman’s recipe tips
- Taste as you go and add more sweetener as needed.
- Add a pinch of sea salt to enhance the chocolate flavor.
- Adjust the consistency. I’ve noticed some avocados have more flesh than others. If your mousse is too thick, add a splash of almond milk. If it’s too thin, add extra avocado or a dash of almond flour (but blend it really well to remove clumps).
- Make chocolate avocado pudding. If you prefer a thicker, creamier consistency, serve it immediately and skip the refrigeration time.
- Garnish with whipped cream, fresh raspberries, and a mint leaf.
Storage instructions
To store: Store leftovers in an airtight container in the fridge for up to 5 days.
To freeze: Place the mousse in a freezer-safe container and freeze for 2 months. Let it thaw overnight.
Frequently asked questions
Mousse is light and fluffy and usually made with more sugar, while chocolate pudding is thicker, creamier, and thickened with cornstarch.
More no-bake chocolate desserts
- Pot de creme
- Chocolate tart
- Cottage cheese chocolate mousse
- No bake brownies
- Peanut butter cheesecake
Avocado Chocolate Mousse
Video
Ingredients
- 2 large avocadoes roughly chopped
- 1/4 cup cocoa powder
- 3 tablespoon maple syrup
- 1/3 cup coconut cream
- 1 cup chocolate melted and slightly cooled
Instructions
- In a high speed blender or food processor, add your chopped avocado and blend until smooth.
- Add the cocoa powder, maple syrup, coconut cream, and melted chocolate, and blend until completely smooth and combined.
- Distribute the mousse amongst 8 glasses or serving dishes and refrigerate for at least 30 minutes, to firm up.
Recipe is delicious, I was pleasantly surprised and my toddlers loved it too. Just wish there was a measurement in grams for the chocolate so I could use a bar.
I am positive I am going to love this… Without question
It is so nice
It is so nice !
I love this. I just tried it because I got some avocados. I didn’t melt/soften the chocolate so they’re kinda cruncy when eating, which I love.
☺️☺️☺️☺️☺️
Looks yummy
I want to try it soon
The first vegan non-dairy dessert I’ve made and I’m hooked, it’s absolutely DELICIOUS!! I used dark orange chocolate which worked beautifully. So quick and easy my four year old did much of the making!
Shall hunt for your other vegan/vegetarian recipes and if they’re as good as this one, I may not fall back onto the omnivore wagon.
Do you have any suggestions as a substitute for the coconut cream?
Heavy cream!
You are amazing, you are professional and always enjoy in your recipes!🥰
I only had evaporated coconut milk on hand. When using it as a replacement I felt the dessert was a little too dense and I could taste an avocado after taste. I ended up added another 1/2 cup of evaporated coconut milk and it worked like a charm. Light and fluffy and no more after taste!!!!!