Remember me
We’ve been talking about this avocado chocolate mousse recipe since mentioning it on our podcast back in 2016. But a recent heatwave, and the subsequent quick-ripening of the all the avocados at once made me realize it’s time to bring it back.
If you are looking for a non-dairy, deeply chocolatey dessert this summer, this recipe is quick and easy to assemble without turning on the stove. We’ve modified it from the original (from Daily Burn) to make it even better. Read on.
The recipe uses avocados, maple syrup, vanilla, dark cacoa, and a pinch of salt. Ingredients 2 ripe avocados (slightly overripe works too) 1/2 cup maple syrup 1/2 cup cocao (we use 1/4 cup raw cocoa, and 1/4 cup extra brute cocoa for a richer flavor and deep color – WORTH IT!) 1 tsp vanilla pinch of salt 
Add ingredients to a blender. Method Step 1: Add your scooped-out avocados, maple syrup, cacoa, vanilla, and salt to a blender
Blend it up on low speed Step 2: Blend on low speed until smooth.
Transfer the mousse to an air-tight container Step 3: Dump the mousse into an air-tight container and store it in the fridge until ready to devour it.
Serve it up! Step 4: Try not to eat it all in one sitting. Pair it with berries or eat is alone. It’s delicious either way. We’re going to sprinkle the top with cinnamon!
Try this mousse and experiment with other ingredients and toppings. It’s a great base recipe to build on for summer fruits, herbs and more.