3 ingredients, a food processor, and 5 minutes are all you need to make this rich and creamy vegan chocolate avocado mousse. Top it with your favorite fruit for an incredible dessert that's loaded with chocolaty flavor.
Obviously you can use avocados to make avocado toast and simple guacamole. But they're a magical secret ingredient in vegan desserts like no bake key lime pie and this vegan chocolate avocado mousse as an egg-free, dairy-free base for thick and creamy treats.
And you really can't taste the avocados when they're blended with other ingredients like cocoa powder and pure maple syrup in this quick and delicious dessert.
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Ingredients
Avocados: Ripe or even overripe works best. I like to use ones from the refrigerator so that the mousse is cold and ready to eat right away.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make vegan chocolate avocado mousse
- Add the avocado, cocoa powder, and pure maple syrup to the bowl of a food processor.
- Process, scraping down the sides of the bowl as necessary, until everything is completely smooth and well blended. Transfer to small bowls or glasses and enjoy.
I love this treat topped with fresh berries and mint leaves or a dollop of coconut whipped cream.
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Amy
📋 Recipe
Vegan Chocolate Avocado Mousse
Equipment
- food processor
Ingredients
- 2 ripe avocados*, pits and skins removed (about 2 cups)
- 2-3 Tablespoons pure maple syrup, (or to taste)
- 2 Tablespoons cocoa powder
Instructions
- Add the avocado, pure maple syrup, and cocoa powder to the bowl of a food processor. (Start with 2 tablespoons of maple syrup.)2 ripe avocados*, 2-3 Tablespoons pure maple syrup, 2 Tablespoons cocoa powder
- Process, scraping down the sides of the bowl as necessary, until the ingredients are completely combined. Taste and add more maple syrup, as needed, and blend again.
- Transfer to small bowls or glasses and enjoy right away. Or refrigerate in an airtight container for later.
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Notes
Nutrition
Nutritional information is an estimation.
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