Description
Indulge in a guilt-free and decadent treat with this Avocado Chocolate Mousse recipe. Creamy, rich, and vegan, this dessert is a perfect way to satisfy your sweet cravings.
Ingredients
Units
Scale
Avocado Chocolate Mousse:
- 1/2 avocado, pitted, peeled and cubed
- 5 tablespoon unsweetened cocoa powder or cacao powder
- 3/4 cup full-fat coconut milk (refrigerate the can for 4+ hours and use only the thick, creamy part)
- 2 1/2 tablespoon pure maple syrup, agave nectar or date paste
- 1/4 teaspoon sea salt
- 1/4 teaspoon vanilla extract (optional)
Instructions
- Add all ingredients to a high speed blender or food processor. Blend for about 20 seconds, then stop and scrape sides of jug down.
- Repeat until mousse is smooth and lump-free.
- Spoon into two containers and decorate with fresh berries, whipped cream, grated chocolate and/or cacao powder.
Notes
- Avocado – I recommend half a small to medium one (too large and mousse will have a strong avocado flavour!)
- Don’t scrimp on coconut milk! – Use the highest quality you can afford. Using a creamy, rich one will make a huge difference to the flavour of the mousse.
- Storage – Store uneaten mousse in an airtight container in the fridge for 3-4 days. This mousse can be frozen.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 250 kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
