Smooth and creamy vegan chocolate avocado mousse. No one will guess that avocado is the main ingredient in this perfectly textured mousse!
Avocado as an ingredient in a dessert? I’ll admit this was something I found it hard to get my head around.
That is until a few years ago when I made a chocolate pie using avocado as the main ingredient and just about blew my own mind.
It works for savory things and sweet things. It works for all the things. Avocados are basically magic is what I’m saying.
When combined with cocoa powder and melted vegan chocolate and a few other things you’d never guess there’s avocado in there at all.
What you have instead is the most perfectly smooth wonderfully textured chocolate mousse of your dreams.
Like I said, basically magic.
How To Make Vegan Chocolate Avocado Mousse
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
This dessert is so easy to make!
Add maple syrup, coconut cream, melted vegan chocolate chips, cocoa powder, vanilla extract and salt to the food processor.
Process until extremely smooth.
The main thing to watch out for is that the avocado is properly blended in with the rest of the ingredients. Sometimes when you think you’re done and you’re scooping it out into the serving glasses you’ll find some chunks of avocado that didn’t get blended in properly. So make sure it’s all blended in well.
Ingredient Notes & Substitutions
- Ripe avocados. The avocados must be perfectly ripe for the best results in this recipe.
- Vegan chocolate chips. You can use vegan chocolate chips or any good tasting vegan chocolate to melt down for this recipe.
- Maple syrup – could be switched for any other kind of syrup such as date syrup or agave nectar.
- Coconut cream – we used canned coconut cream, but if you have an issue with coconut, you can use a different vegan cream or even a non-dairy milk. The end result tastes nothing like coconut, it just tastes like chocolate. So even if you’re not a coconut fan, if you don’t actually have an allergy I would still go ahead and use it because you won’t taste it in the end result.
Storing Tips
Keep it stored in the fridge (covered) and enjoy within 3-4 days.
More Vegan Chocolate Recipes
- Our vegan chocolate mousse is made with dates and coconut cream for a seriously amazing chocolate mousse texture.
- Our vegan aquafaba mousse is made with aquafaba and melted vegan chocolate for a very surprising (divine) result!
- And then our vegan chocolate ice cream is so damn chocolatey it sort of reminds you of mousse.
- Other highly noteworthy chocolate desserts are our vegan chocolate brownies, our best vegan chocolate cake, our classic vegan chocolate cupcakes and our vegan chocolate truffles.
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chocolate Avocado Mousse
Ingredients
- ½ cup Maple Syrup (120ml)
- ¼ cup Canned Coconut Cream (60ml) Unsweetened
- ½ cup Vegan Chocolate Chips (88g) Measured then melted
- ⅔ cup Cocoa Powder (63g) Unsweetened
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 2 Medium Avocados total flesh weight ~13 ounces / 368g
Instructions
- Add the maple syrup, coconut cream, melted vegan chocolate chips, cocoa powder, vanilla and salt to the food processor. Then add in the avocado flesh and process until very smooth. Make sure the avocado is properly blended in.
- Transfer to 4 serving glasses, top with vegan chocolate shavings (optional) and refrigerate for 1-2 hours before serving.
I am not vegan but interested in making the food I have more healthy. I had bought some frozen avocados that were good but seemed too bitter for guacamole. Never wanting to waste any food, I did not throw them out and figured I’d use them in something. When a couple of bananas I had got too ripe I put them in a blender with a cup of the frozen avocado chunks slightly thawed and about an 1/8 cup of cocoa powder. Just three ingredients and it tasted like amazing chocolate pudding. No sugar, eggs, or dairy! The only thing I might add is vanilla and a pinch of salt.
Hi there! I don’t have a food processor. Do you think you could use a blender or by hand instead? Or would that be too difficult?
The blender would definitely work too! 🙂
Can you use frozen avocado? That’s all I have. If not can you give tips on how to defrost so they don’t go all yucky. Thanks in advance. This looks so yummy!
Honestly I have no idea! I have never used frozen avocado, but you probably could do it straight from frozen if your food processor is up for it.
Thank you so very much for this recipe; it’s become a staple of my life. My parents are “conventional” eaters but they both love this as much as I do. I top it with a lightly-sweetened coconut cream whipped cream (maple syrup) and the two compliment each other perfectly. Every person I’ve served this to has been delighted. Thank you, once again!
So happy to hear this Yvonne! Thanks so much for the wonderful review. 🙂
This was very easy to make and tastes delicious. Thank you for another great recipe!
Awesome! So happy you enjoyed it! xo
Can’t stop making this, its so delicious!!!!
This. Is. Fabulous. So glad to have a rich & creamy recipe for a mousse option. I’ve used avocado for a choc ice cream in my Vitamix and it comes out so smooth. Thank you!
Awesome! So happy you enjoyed it, thanks so much for the great review. 🙂
Looks amazing! Does the coconut cream need to be chilled first?
Hi Nathalie, thanks! It doesn’t need to be chilled first, just shake up the can and use it as is. ?
Yay!!!! I’m going to make this today then! Thanks!
This looks totally amazing!
Thanks Tyler!