Chocolate Avocado Mousse

Name: Chocolate Avocado Mousse
Yield: 4 servings
Ingredients: 2 ripe avocados; 45 g (⅓ cup) raw cacao powder or cocoa powder; 80 ml (⅓ cup) maple syrup or honey; 60 ml (¼ cup) coconut milk (full fat, from the can); 1 tsp vanilla extract; Pinch of fine sea salt; Fresh berries for topping

Sounds strange. Tastes incredible. The avocado gives it a silky, rich texture that's indistinguishable from traditional mousse.

4 servings

Yield

10 minutes

Time

Refrigerator for 2 days (the surface may darken slightly — stir and it's fine, or press plastic wrap directly onto the surface).

Keeps

Sounds strange. Tastes incredible. The avocado gives it a silky, rich texture that's indistinguishable from traditional mousse.

Ingredients

2 ripe avocados
45 g (⅓ cup) raw cacao powder or cocoa powder
80 ml (⅓ cup) maple syrup or honey
60 ml (¼ cup) coconut milk (full fat, from the can)
1 tsp vanilla extract
Pinch of fine sea salt
Fresh berries for topping

Method

Halve the avocados, remove the pits, and scoop the flesh into a food processor or blender.
Add the cacao powder, maple syrup, coconut milk, vanilla, and salt.
Blend for 2-3 minutes, scraping down the sides as needed, until completely smooth and creamy. No lumps. No green streaks.
Taste and adjust — more sweetener if needed, more cacao for intensity, a splash of milk if too thick.
Divide among serving glasses. Top with fresh berries.
Refrigerate at least 30 minutes before serving (the flavors meld and deepen as it chills).
*Storage:** Refrigerator for 2 days (the surface may darken slightly — stir and it's fine, or press plastic wrap directly onto the surface).

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