Go Back
jar of chocolate avocado mousse with half an avocado and two dates
Print Recipe

Chocolate Avocado Mousse

Prep Time15 minutes
Course: Desserts & Sweet Snacks
Keyword: vegan, dairy-free
Author: Tansy Boggon

Ingredients

  • 8 Medjool dates, pitted (~ 130 g)
  • 2 ripe avocados
  • ¼ cup light coconut milk 50 g
  • ¼ cup cocoa or cacao powder 15 g
  • 2-3 tablespoons maple syrup 30 - 45 g
  • 1 teaspoon vanilla extract

Instructions

  • Place pitted dates in a small bowl and cover with just-joiled water. Let sit for 10 - 15 minutes.
  • Meanwhile, place all remaining ingredients into a blender or food processor.
  • Then add the dates, drained of water.
  • Process on medium speed, until smooth. Stop occasionally to scrape down the sides and process further, until evenly combined and smooth.
  • Serve as is, or top with crushed nuts, cacao nibs or flaked chocolate, candied orange or fresh berries. Enjoy.

Notes

Storage

Stored in a sealed container in the fridge it will keep for 5 days. Alternatively, store in freezer and let it defrost for 10 minutes before consuming.
When freshly made, the mousse will have a milk chocolate colouration. Once stored in the fridge or freezer it will change to a dark chocolate colour.

Variations - Jaffa-Flavoured Mousse

Add 1/2 teaspoon orange zest and 2 tablespoons of orange juice to the mixture for jaffa flavoured mousse.

Variations - Chocolate Cream Pie

Use chocolate avocado mousse as a filling for chocolate cream pie or tarts.
I've previously made a base using a combined mixture of coconut (1 cup / 65 g), walnuts (1 cup / 95 g) and 6 pitted Medjool dates. You could also add some cocoa or cacao to the base.
In the below picture I've placed banana slices between base and mousse.
Two slices Chocolate Avocado Mousse Pie

Variations - Chocolate Strawberry Parfait

Chocolate Avocado Mousse Parfait in glasess

Variations - Drizzled with Berry Sauce

Drizzle chocolate avocado mousse with berry sauce:
  • 1 cup soaked goji berries
  • 1 cup fresh strawberries/raspberries
  • juice ½ lemon
  • maple syrup or honey to taste

Variations - Chocolate Avocado Mousse 'Egg'

half a chocolate avocado egg filled with chocolate avocado mousse and topped with a strawberry
Scoop out the flesh of an avocado to create a mould. Then coat in a layer of melted chocolate. Refrigerate.
Once the chocolate is hard, break away the avocado skin to reveal a chocolate 'egg'. It will be shiny as the avocado skin has a little moisture, but it holds together well.
Then spoon in chocolate avocado mousse and top with half a strawberry (other berries would look great too). Enjoy!