Vegan Chocolate Mousse How-To: Raw Avocado Cacao Mousse

 Avocado Cacao Mousse {raw, full of superfoods}

This one is possibly my second favourite. It is so surprisingly tasty, and you can’t even taste the avocado at all, but the fruit gives this mousse its silky softness, not to mention the vast amount of nutrients. You could eat this for breakfast, lunch or dinner, it’s so healthy. More like a very thick smoothie or a pudding, this one will set very well in the fridge. 



It’s the chocolate mousse I love to serve to unsuspecting non-vegans. I let them have a few bites, wait for the first “Hmmmms” and “Aaaaahs” and then drop the A-bomb: avocado. Eyes pop, jaws drop, the guests look down at their desserts, gobsmacked, a spoon of the good stuff still dangling in the air on its way to their mouths. 

And you know what? They always finish it. It’s that good. 

Serves 6

180ml / 3/4 cup almond milk (you can make your own to make this recipe fully raw)
3 avocados, stone removed and flesh scooped out of the skin
125g /just over a cup of cacao nibs or powder
60 ml / 1/4 cup agave nectar, or maple syrup (or 2 tsp powdered stevia for sugar-free option)

Place all ingredients in a high-speed blender and blend until silky smooth. If your blender is not so powerful, add the cacao bit by bit and stop the blender every once in a while to scrape down the sides with a spatula. 
Pour into 6 glasses and refrigerate for at least 4 hours (overnight delivers the best results.)


Do you think it’s too weird to use avocado in desserts?
Check out the other recipes from the chocolate mousse series: feather-light tofu chocolate mousse



11 thoughts on “Vegan Chocolate Mousse How-To: Raw Avocado Cacao Mousse

  1. Chocolate avocado mousse is so damn tasty! I've only made it a couple of times before since avocados are pricey and I tend to want to be able to actually taste them :S but the look on my friends' faces was hilarious. I love using it as a frosting for mini raw cakes so I can still enjoy it but not use too much.

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  2. You could, though it would turn out more like ice cream in that case. I have a recipe like it in my ice cream book (link in the sidebar). If you're going the mousse, remember to stir it around every 30 minutes for 3 hours to break up the ice crystals. That way the cream will remain smooth. I can't say what it'll look like when it's completely thawed as I've never been patient enough to wait to that stage!

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  7. WOW! This mousse sounds absolutely amazing. I am definitely going to have to make this and try it out! Normally what I do with my raw cacao is put it into almond milk mixed with some agave nectar. So it kind of makes it like a healthy chocolate milk! Or I put it all in a blender and throw in strawberries and bananas for a delicious smoothie! I recently found an amazing raw cacao based blend of only four other natural heart healthy ingredients, http://www.mitoxcell.com , that I am going to put in the mousse! I love raw cacao and the great benefits that it gives you. Your recipe is SO creative! Keep it up!

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