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close-up of a glass of mousse with toppings
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5 from 10 votes

Avocado Chocolate Mousse - Paleo

This creamy and delicious avocado chocolate mousse needs only a few simple ingredients to make a quick, low carb dessert. It’s really a vegan chocolate pudding, depending on the sweetener you choose, and you won’t even notice the avocado flavor.
Course Snack, Dessert
Cuisine American, Paleo
Keyword Chocolate, Clean Eating, Dairy Free, Dessert, Gluten Free, Paleo / Primal, Vegan, Vegetarian
Prep Time 15 minutes
Servings 4
Author Beth

Equipment

  • Food Processor
  • Blender
  • Hand mixer
  • Silicone spatula

Ingredients

For the mousse:

  • 2 large avocados peeled, pitted, and halved
  • 5 tablespoons organic honey see note* (or sub pure maple syrup)
  • ½ cup raw cacao powder or unsweetened cocoa powder
  • ¼ cup coconut cream or full-fat coconut milk
  • 1/8 teaspoon sea salt Redmond

Coconut Whipped Cream:

  • 1 can chilled coconut milk cream scooped off the top (about 1 cup of coconut cream)
  • 1 Tablespoon Grade B maple syrup or honey
  • Pinch of sea salt
  • 1 Teaspoon vanilla extract

Instructions

  • Scoop out the avocado flesh and discard the skins. Add all of the ingredients to a food processor or blender. Process until completely smooth, about 3 minutes in a food processor. Note: You may need to scrape the edges of the food processor to get everything to combine.
  • Transfer to a sealable container and refrigerate at least 1 hour, or until ready to serve. Chill the ingredients for coconut whipped cream, as well as the bowl you will whip it in, at the same time.
  • Just before serving, whip the coconut cream using a hand mixer.
  • Serve with cacao nibs or grated dark chocolate, fresh berries and/or coconut whipped cream.

Notes

The longer the mousse is refrigerated, the less noticeable the texture of the cocoa powder will be.
You can use a whisk attachment on a hand blender to whip the coconut cream, though a hand mixer is faster.
The size of the avocados will determine the quantity of mousse you end up with. We used the Hass avocados from Costco, about 8 ounces each.