When you google vegan dessert, you are sure to find dozens of avocado chocolate mousse recipes show up in your search results. It took me years to try my hand at it though: I was afraid it would turn out tasting too healthy if you know what I mean. But it absolutely works. I’ve had it many times, the kids eat it up like it’s old fashion chocolate pudding, my discerning husband approves of it as do the friends. In fact when I first served it a dinner party, I made a point to observe the guests’ reactions as they took their first spoonful – the sort of thing I do if I’m serving a chocolate mousse that has avocado in it – and nothing in their expression made me think they suspected an imposter. And for good reason: the texture is super creamy, it has just the right density and feels decadent like a chocolate mousse should.
Ingredients
- 1 avocado, pitted and peeled
- 1/4 cup cacao powder, unsweetened
- 1/2 maple syrup or coconut nectar (or half/half)
- 2 tbsp coconut oil (odorless)
- 1/4 cup almond milk or soy milk
- a pinch of salt
- 2 tbsp smooth almond butter
Instructions
- Place all the ingredients in a blender and blitz for 30 seconds or until it is super creamy.
- Spoon the mousse into a small ramekins or big shot glasses, cover and place in the refrigerator for 30 minutes or so and they are ready to serve.
