Vegan Chocolate Avocado Mousse

Vegan Chocolate Avocado Mousse

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This chocolate avocado mousse is really good. Even I, as someone who thinks avocados are pretty gross, can even enjoy them! Like my dark chocolate avocado brownies, the taste of the avocado is pretty well hidden. So if you want to eat more avocados and you’re not overly fond of them, the moral of the story is to throw them into a dessert. Along with the coconut whipped cream, it provides a really nice texture to the mousse. This recipe is different from most others on the internet because it uses coconut cream. The coconut cream is crucial to giving it that mousse texture. To serve, top with a dollop of homemade coconut whipped cream (or homemade whipped cream made with dairy if you’re not vegan), garnish with fruit or other toppings if desired, and enjoy!

Three servings of chocolate avocado mousse sit in little glass jars on a serving platter. Each serving is garnished with chocolate shavings, a honey-roasted peanut, and a slivered date dipped in granulated sugar.

Vegan Chocolate Avocado Mousse

This mousse is a great dessert for summer!
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Course: Dessert
Cuisine: American
Keyword: avocado brownies, gluten-free, summer desserts, vegan
Prep Time: 10 mins
Total Time: 10 mins
Servings: 3 people
Calories: 178.7kcal
Author: The Panicked Foodie

Ingredients 

  • 2 large avocados, pitted, removed from skins, and mashed
  • 4 tablespoons cocoa powder
  • 2 pinches iodized salt
  • 4 pitted dates
  • 1/2 teaspoon pure vanilla extract
  • 4 tablespoons maple syrup
  • 6 tablespoons coconut cream

Instructions

  • Put all ingredients into a blender, and blend until smooth. You might have to periodically take off the lid and scrape down the sides.
  • Top with a dollop of whipped cream and enjoy! Store in an airtight container, and refrigerate for up to 3 days.
Nutrition Facts
Vegan Chocolate Avocado Mousse
Amount Per Serving (1 person)
Calories 178.7 Calories from Fat 68
% Daily Value*
Fat 7.5g12%
Saturated Fat 5.6g35%
Trans Fat 0g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 0.9g
Cholesterol 0mg0%
Sodium 108mg5%
Potassium 169.3mg5%
Carbohydrates 30.5g10%
Fiber 3.5g15%
Sugar 24.7g27%
Protein 2g4%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 13.3mg1%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet. Nutritional information on The Panicked Foodie is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Additional Tips

  • Make sure your dates are pitted. You can buy them this way at the store.
  • I find that a blender does a much better job at creating a smooth mousse, than a food processor. I also had some separation issues with a food processor, but not with a blender.
  • While I don’t find this dessert too sweet, others might. If you like things on the less sweet side, try starting with 2 tablespoons of maple syrup. If it’s not sweet enough, add in increments of 1 tablespoon until desired taste is achieved. Instead of adding more maple syrup, you could also add in more dates. It’s up to you!
  • Make sure you are using coconut cream, and not coconut milk because they are not the same. Now, full-fat coconut milk will have coconut cream on top, but I find it best to buy a can that is only coconut cream. In my opinion, Thai Kitchen is the best, followed by Wegmans brand. I have also found that Trader Joe’s coconut cream does not work for this recipe, because it is not the right consistency.
  • Any leftover coconut cream can be made into homemade coconut whipped cream (make sure to scale the recipe for the amount of cream you have), and then frozen in dollops in the freezer to be used to top desserts and drinks at a later time.

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