Chocolate Avocado Mousse (Vegan + Paleo)
Thick, silky chocolate avocado mousse that is vegan, paleo, and naturally gluten-free, blended in minutes and chilled until perfectly creamy.
Equipment
- food processor
- high-speed blender
Ingredients
Ingredients
- 2 ripe medium avocados pitted
- 6–7 tbsp unsweetened cocoa powder
- 6–8 tbsp pure maple syrup
- 6–8 tbsp unsweetened almond milk or any non-dairy milk
- 1½–2 tsp vanilla extract
- ⅛–¼ tsp salt
Instructions
- Scoop avocado flesh into a food processor or high-speed blender.
- Add cocoa, maple syrup, milk, vanilla, and salt. Start with the lower end of the measurements.
- Blend until completely smooth, stopping to scrape down the sides of the bowl as needed.
- Taste and adjust the mousse: add more maple syrup for sweetness, more cocoa for richness, or a splash more milk to loosen the texture.
- Transfer the mousse to serving dishes or jars and chill for at least 1 hour before serving to let the flavors deepen and the texture set.
Notes
This avocado-based chocolate mousse is thick, silky, and deeply chocolatey, and comes together in about five minutes in a blender or food processor. The key is using ripe (but not overripe) avocados and balancing the richness with cocoa, maple syrup, and a splash of non-dairy milk so the texture stays smooth. Start with the lower end of the cocoa, maple syrup, and milk amounts, then adjust to taste for sweetness, intensity, and consistency. Chill the mousse for at least an hour before serving so the flavors deepen and the texture sets. For extra flair, top with fresh raspberries, whipped coconut cream, or shaved dark chocolate. Stores well in the fridge for 2–3 days, though it’s often eaten sooner. For kids or picky eaters, serve in small jars with fruit and don’t mention the avocado until after they fall in love with it. Makes about 2 cups.