Chocolate mousse seemed like the ideal dessert—it’s romantic, impressive, and makes anyone feel special. It turns out that it’s also probably not the best dessert to make when you are in a hurry and your mixer is broken. If only this easy raw Avocado Chocolate Mousse had been in my life back then!
To make this Avocado Chocolate Mousse Paleo and vegan, be sure to use dairy free chocolate and maple syrup for the sweetener. If you are seeking and Avocado Chocolate Mousse keto recipe, I’m not an expert on this diet, so I can’t say for sure if it qualifies, but it does offer some of those great fats that I know are important to keto diet followers.
Avocado Chocolate Mousse Recipe
Creamy, rich healthy Avocado Chocolate Mousse made with avocado, dark chocolate, and maple syrup. You can’t taste the avocado! Paleo, vegan and gluten free.
Ingredients:
- 4 ounces chopped semisweet chocolate or chocolate chips (at least 60% dark), about 1/2 cup plus 2 tablespoons
- 2 large, ripe avocados (about 8 ounces each)
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup Almond Breeze Unsweetened Almondmilk Cashewmilk Blend
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 1–3 teaspoons light agave nectar or maple syrup (OK to substitute pure maple syrup, though the flavor will change somewhat)
- fresh raspberries, sliced strawberries, whipped cream (or whipped coconut cream to keep vegan), chocolate shavings
- Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate does not burn. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm.
- Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade. Add the melted chocolate, cocoa powder, Almondmilk Cashewmilk blend, vanilla extract, and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed. Taste and add a few teaspoons of agave if additional sweetness is desired. Spoon into glasses. Enjoy immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight. Serve topped with raspberries, cream, and chocolate shavings.