Chocolate Avocado Mousse

Chocolate Avocado Mousse

This simple whipped chocolate dessert has the consistency of mousse without the eggs.

Makes 4 Servings
Total Time 10 Minutes
Difficulty Easy
Container Low-Profile 2.0-litre Container


  • 2 avocados
  •  cup raw cacao
  •  cup raw cashews
  • ½ cup plant milk – oat, almond, soy or coconut
  • ½ teaspoon pure vanilla paste
  • ¼ cup + 1 Tablespoon maple syrup or sweetener of choice
  • Pinch sea salt
  • 100 g shaved dark chocolate
  • 1 punnet raspberries to serve


  1. Combine the avocado, cacao, cashews, milk, maple, and sea salt in the jug of the blender.
  2. Select variable 3 and blend for 10 seconds then increase to variable 8 and continue to blend, using the tamp to move the mousse around and create a thick, silky texture.
  3. Add half the chopped chocolate to the mousse, set the blender to variant 1 and blend for 5 seconds, just to mix through the mousse.
  4. Serve the mousse straight away, spooning into glasses or bowls and topping with remaining dark chocolate and raspberries.

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