Avocado Chocolate Mousse, Vegan and Gluten-Free

When you are on a healthy, mostly plant based diet, you learn to get super creative in the kitchen. Some of the most amazing vegan desserts are now commonly being offered at big cafes and restaurants across the country.

This avocado chocolate mousse is one that stops many non-vegans in their tracks, shocked that such a delicious dessert can be made practically out of just avocado and raw cacao. If you’re yet to experience it yourself, now is the perfect time to break out the food processor and get mixing!

There’s not many people I know that don’t like avocado. Their popularity is not only due to the nourishing flavor that hits your taste buds, but their creamy texture is also a standout.

Avocados serve as an important addition to the vegan diet, given their unique fatty acids, often referred to as the healthy fats of the food world.

In one cup of avocado you’ll find 42% of your recommended daily intake of pantothenic acid (or vitamin B5). All B vitamins are essential for vegans, given most are obtained from dairy products.

B5 in particular is great for heart health, management of stress and hormone regulation.  Avocados are also a great source of fiber, Vitamin K and Copper!

Avocado Chocolate Mousse, Vegan and Gluten-Free

Avocado Chocolate Mousse

Cook time
Total time
Easy, gluten-free, vegan and refined sugar-free, ready in less than 10 minutes, and loaded with all those healthy fats to support brain activity and hormone balance.
Author: The Awesome Green
Recipe type: Dessert
Cuisine: Vegan
Serves: 4

Ingredients

  • 4 ripe avocados, peeled, pitted and cut into chunks
  • 2 tbsp raw cacao powder
  • ½ cup dry pitted dates, soaked into purified water for 1 hr, drained
  • ½ cup lightly toasted hazelnuts
  • ½ cup full fat coconut milk
  • Pinch sea salt
  • Coconut flakes, to garnish

Instructions

  1. Add the hazelnuts into the food processor and mix to obtain a fine grind.
  2. Add the cacao powder, drained dates, and salt, and pulse to incorporate.
  3. Add the coconut milk and avocado chunks, and pulse to incorporate.
  4. Transfer into lidded jars, top with coconut flakes and refrigerate for at least 1 hour before serving.

Find complete recipe here

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