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Creamy Vegan Chocolate Avocado Mousse

A close-up of rich, dark Vegan Chocolate Avocado Mousse served in a small white fluted ramekin near a window.
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A simple, rich, and creamy chocolate mousse made without dairy or refined sugar, using avocado for texture.

Ingredients

Scale
  • 2 ripe avocados, pitted and scooped
  • 1/2 cup unsweetened cocoa powder or cacao powder
  • 1/2 cup unsweetened plant milk (almond or soy recommended)
  • 1/4 cup pure maple syrup (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 2 tablespoons melted coconut oil (optional, for firmness)

Instructions

  1. Place the avocado flesh, cocoa powder, plant milk, maple syrup, vanilla extract, and salt into a high-speed blender or food processor.
  2. Process the ingredients, scraping down the sides as needed, until the mixture is completely smooth and creamy. There should be no visible avocado chunks.
  3. If using coconut oil, add the melted oil and blend for another 10 seconds to incorporate fully.
  4. Taste the mousse and add more maple syrup if you prefer a sweeter result.
  5. Spoon the mousse into small serving dishes or ramekins.
  6. Cover the dishes and chill in the refrigerator for at least 1 hour to allow the mousse to firm up.
  7. Serve cold.

Notes

  • For a richer chocolate flavor, use high-quality dark cocoa powder.
  • If your avocados are not very ripe, the mousse may require extra blending time.
  • For a thicker, firmer mousse, reduce the amount of plant milk slightly.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookerykings.com/vegan-chocolate-avocado-mousse-recipe/