This Vegan Avocado Chocolate Mousse is fool-proof decadence at its best. It’s ultra-rich and creamy with a powerful chocolate flavor. No one will guess this 10-minute dessert is dairy-free, gluten-free, and vegan!

This is a sponsored post written by me on behalf of O3 Superfoods. The opinions, text, and recipe are my own creation. Thank you so much for creating the ultimate flax butter and for the support!

The first time I tried avocado based chocolate mousse was at a dinner party for our daughter, Elizabeth, who had just graduated from college. She had recently gone vegan and it was my keen idea to go to a German restaurant that was famous for its bratwurst. What was I thinking? Our chipper and attentive waiter noticed her struggling over the menu and offered to create a special dessert just for the occasion. Wouldn’t you know it? His surprise dessert was avocado chocolate mousse!

I’d love to say that it was delicious but the chunky, under sweetened, pudding in my glass confirmed the belief that avocados belong only on toast or in salads, not in desserts. Boy was I wrong! A couple of years later the healthy mousse craze hit and I became a huge fan of this silky smooth, no-fail avocado based chocolate mousse recipe.

The best thing about avocados is that they have a very mild flavor which totally disappears in the mousse. I promise, all you taste is rich creamy chocolate! Avocados are also full of healthy fats which blend up into a silky dream. If you’ve never tried them in a sweet recipe, prepare to have your mind blown!

Speaking of healthy fats, tucking a tablespoon of flax butter into this recipe is a scrumptious way to get a burst of Omega-3. This ancient superfood is protein-rich, easy to digest, and an effortless way to incorporate flax into your daily routine. You can read all about the health benefits of flax butter here.

You might have a few questions so I’m here to spill the beans and share my healthy mousse obsession with you.

What type of cocoa powder should I use?

When choosing cocoa powder, you’ve got a few options.

Natural cocoa powder- is natural powder from roasted cocoa beans. It has a strong chocolate flavor and is acidic.

You can find this easily and affordably in most grocery stores. Just look for the classic Hersey’s brown box.

Dutch cocoa powder- is made from cocoa beans that have been washed in an alkaline solution. It has a more mellow flavor, darker color, and dissolves easily into liquids.

This is my favorite choice for the richest chocolate flavor. Heads up though, it can be a bit pricy.

Raw Cacao powder- is pure powder from the cacao bean which are roasted or sun-dried at temperatures low enough so that it qualifies as a raw food. Raw cacao has a powerful chocolate flavor which is more bitter than dutch cocoa. It is lighter in color and has the highest nutrition content of all the cocoa powders.

This is the powder to use if you want a raw vegan chocolate mousse.

What type of blender do I need?

If your avocados are really ripe any blender or food processor will work. I’ve made silky smooth mousse in a $20 mini Cuisinart that rivaled my Vitamix. The difference is how long it will take to blend. A high-powered blender will make chocolate mousse in a minute or less. A budget blender will take some patience as you stop to scrape down the sides of the blender, making sure there are no hidden avocado lumps.

High-powered blender- This is your best option. You can dump all the ingredients in the container, pop on the lid, and have rich velvety mousse in about a minute. Use the handy tamper, if you have one, to push the food toward the blade as you go.
Food Processor- This is a great option if you don’t have a blender. A food processor tends to mince ingredients rather than puree them. So take your time to stop, scrape the sides of the container and continue blending until there are no avocado lumps remaining.
Budget blender- You can achieve creamy mousse in a low-powered blender when using really ripe, soft avocados. Choose avocados that dent when squeezed and are soft to the touch without being so ripe that the flesh is completely brown. Plop your ingredients into the blender container and blend at high power. Stop every 20-30 seconds to scrape down the sides. With a little patience, you’ll have a velvety smooth dessert before you know it.

What plant-based milk tastes best?

This is truly a matter of preference. I enjoy the naturally sweet, slightly nutty flavor of almond milk. But if you are a hard-core Oatly fan, go with that. I’ve even used full-fat coconut milk which creates next-level richness.

Tips for perfect avocado-based chocolate mousse

Choose really ripe avocados. They should pass the squeeze test that leaves a dent on the outside.
Stop and scrape down the sides of the container as you go or use the tamper to push the ingredients toward the blade.
Run a spatula through the mousse to see if any chunks of avocado remain. If so, keep blending until it’s silky smooth.

Serving Suggestions

Top with fresh berries and coconut whipped cream for an easy decadent dessert.

Layer with tangy tofu yogurt and cinnamon raisin granola for the ultimate parfait.

Pipe onto cooled chocolate cupcakes or pumpkin muffins as a healthy chocolate frosting.

Upgrade your avocado toast by spreading on a thick layer of avocado mousse instead!

I’m so glad the seed was planted to try avocados in a sweet recipe. They really are a magical ingredient! Here’s why I love this vegan avocado mousse recipe:

Creamy, thanks to ripe avocados
Rich, from cocoa powder blended with healthy fats
Naturally sweetened with maple syrup
Dairy-free, made with plant-based milk
Quick, taking only 10 minutes or less to make
Low effort, this is a dump and blend recipe

Keep scrolling for step-by-step instructions and photos!

Ingredients

Makes 4 servings

2 extra-large ripe avocados (halved and pitted)
½ cup of almond milk (or your favorite plant-based milk)
½ cup of maple syrup
½ cup (50 g) of unsweetened cocoa powder
2 teaspoons of vanilla
¼ teaspoon of fine sea salt

This recipe can easily be cut in half for a generous single serving.

How to make this recipe

Step 1

Step 2

Step 3

1. Plop your ripe avocados into a blender or a food processor followed by the milk, maple syrup, cocoa powder, vanilla, and salt.

2. Blend at medium speed for about 30 seconds to combine your ingredients. At this point, you can use the tamper to push the ingredients toward the blade or stop and scrape down the sides of the container. Continue to blend at medium building to high speed until the mousse is silky smooth and creamy. This may take a minute or more depending on what type of blender you’re using.

3. Spoon the mousse into 4 glasses and top with fresh berries(optional)! Enjoy at room temperature or chilled.

How to store

The mousse will stay smooth and creamy when covered and stored in the fridge for up to a week.

Notes

This recipe has the sweetness of dark chocolate. If you like a sweeter mousse, use 1-2 tablespoons of additional maple syrup and 1-2 fewer tablespoons of plant milk.

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Yield: 4 Servings

Author: Carol Clayton