Vegan Chocolate Avocado Mousse (Printable Version)

Dairy-free chocolate mousse with ripe avocados and crunchy sea salt cacao nib topping.

# What You Need:

→ Mousse

01 - 2 ripe avocados, peeled and pitted
02 - 1/3 cup unsweetened cocoa powder
03 - 1/4 cup maple syrup
04 - 1/4 cup unsweetened almond milk
05 - 1 teaspoon vanilla extract
06 - 1/8 teaspoon fine sea salt

→ Sea Salt Crunch

07 - 1/4 cup raw cacao nibs
08 - 2 tablespoons chopped roasted almonds, optional
09 - 1 tablespoon maple syrup
10 - Flaky sea salt for topping

# Steps:

01 - Combine avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and fine sea salt in a food processor or high-powered blender. Blend until completely smooth and creamy, scraping down the sides as needed.
02 - Taste the mousse and adjust sweetness or chocolate intensity as desired by adding more maple syrup or cocoa powder.
03 - Divide the mousse evenly among 4 small serving cups or ramekins.
04 - In a small bowl, mix cacao nibs, chopped almonds if using, and 1 tablespoon maple syrup until evenly coated.
05 - Sprinkle the cacao nib mixture over each mousse cup and finish with a generous pinch of flaky sea salt on top.
06 - Cover and refrigerate for at least 1 hour before serving for optimal texture and flavor development.

# Expert Advice:

01 -
  • No cooking required - just blend, chill, and enjoy
  • Nutrient-rich avocados provide healthy fats and creamy texture
  • Perfect make-ahead dessert for entertaining
  • Naturally vegan and gluten-free without compromise on flavor
  • The sea salt crunch topping adds delightful textural contrast
02 -
  • Use very ripe avocados for the smoothest texture and sweetest flavor
  • For extra richness, substitute half the almond milk with full-fat coconut milk
  • The mousse can be prepared up to 24 hours in advance, but add the topping just before serving to maintain its crunch
  • If the mousse seems too thick, add almond milk one teaspoon at a time until desired consistency is reached
  • Press plastic wrap directly onto the surface of the mousse when refrigerating to prevent discoloration
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