Avocado chocolate mousse is rich, creamy, and oh-so-decadent—and you will never guess that the main ingredient is avocado! This naturally vegan dessert is easy to whip up and impossible to resist.
Avocado mousse combines the creamy texture of avocado with the decadence of cocoa powder to create a stealthily healthy dessert. Rich in healthy fats and antioxidants , avocado mousse is one of those vegan desserts that even non-vegans will love—and you don’t have to feel guilty indulging. If you love my avocado chocolate ice cream , this recipe will be a favourite too!
Why You’ll Love Avocado Chocolate Mousse
- Easier than traditional chocolate mousse . This recipe is literally just a matter of blending a few ingredients together, making it the perfect choice for those last-minute dessert cravings.
- Healthier option . By using avocado as the base, this mousse is loaded with healthy fats and nutrients such as fiber, potassium, and vitamins C and E. It’s also lower in sugar compared to traditional chocolate mousse recipes.
- Naturally vegan . An avocado base also means that this mousse doesn’t rely on eggs, butter, and heavy cream (or vegan substitutes) to achieve its rich, creamy texture.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Hass avocados – Make sure they’re ripe! To ripen avocados faster, place them in a paper bag at room temperature for 2-3 days until they give slightly when pressed.
- Unsweetened cocoa powder – Or cacao powder, which is less processed.
- Agave nectar – Or your sweetener of choice. Date syrup works well too!
- Unsweetened plant milk
- Vanilla extract
- Salt – Just a pinch brings out the best of this avocado chocolate mousse. (I use the same trick in my vegan hot chocolate .)
How to Make Avocado Chocolate Mousse
- Blend. Add everything to a blender and blend until smooth.
- Chill. Divide the mousse into 4 ramekins, then cover and chill for an hour.
- Serve. Enjoy with fresh berries or another garnish (see below).
Tips for Success
- Choose ripe avocados . The texture and flavour of your mousse depends heavily on the ripeness of your avocados. Make sure they are soft to the touch but not overripe.
- Blend until completely smooth . To achieve the best consistency, blend the mixture until there’s no trace of avocado chunks. Stopping to scrape down the sides of your blender can help ensure that all the ingredients are thoroughly mixed.
- Adjust sweetness to taste . Taste the mousse and add more agave nectar if desired.
Garnish Ideas
- Fresh berries . My favourite topping! Strawberries and raspberries add a burst of flavour and a pop of color to your avocado chocolate mousse.
- Whipped cream . A dollop of cashew whipped cream or coconut whipped cream provides a light and airy contrast to the rich mousse.
- Chocolate shavings . For an extra touch of decadence, top your mousse with dark or white chocolate shavings. You can make these yourself by running a vegetable peeler along the side of a chocolate bar.
- Mint leaves . This will make your avocado chocolate mousse look like it came straight out of a fancy restaurant!
How to Store
Avocado chocolate mousse can be stored in the refrigerator for up to 3 days; just be sure to wrap it tightly or store it in an airtight container.
Can I Freeze This Recipe?
You can freeze avocado mousse for up to 3 months. Eat it frozen or thaw it in the refrigerator before enjoying.
More Vegan Dessert Recipes
- No-Bake Peanut Butter Pie
- Vegan Red Velvet Cake
- Air Fryer Chocolate Chip Cookies
- Chai Sugar Cookies
- Protein Pudding
Ingredients
- 2 large Hass avocados , ripe
- ½ cup unsweetened cocoa powder , 50 grams
- ⅓ cup agave nectar , 117 grams
- ⅓ cup unsweetened plant milk , 118 ml
- 1 teaspoon vanilla extract , 4.2 grams
- A pinch of salt
Instructions
- Combine the avocado, cocoa powder, agave, plant milk, vanilla, and salt in a blender. Blend until smooth.
- Spoon the avocado mousse into 4 ramekins, cover each with plastic wrap, and chill for 1 hour.
- Serve cold with fresh berries.
Notes
Avocado Chocolate Mousse
Ingredients
- 2 large Hass avocados ripe
- ½ cup unsweetened cocoa powder 50 grams
- ⅓ cup agave nectar 117 grams
- ⅓ cup unsweetened plant milk 118 ml
- 1 teaspoon vanilla extract 4.2 grams
- A pinch of salt
Instructions
- Combine the avocado, cocoa powder, agave, plant milk, vanilla, and salt in a blender. Blend until smooth.
- Spoon the avocado mousse into 4 ramekins, cover each with plastic wrap, and chill for 1 hour.
- Serve cold with fresh berries.
Notes
Nutrition
Avocado Chocolate Mousse https://jessicainthekitchen.com/avocado-chocolate-mousse/ July 5, 2024
You’ll never buy them from the store again when you try these homemade granola bars ! Chewy, delicious, and easy to make with your own favorite mix-ins.
Homemade granola bars are a fantastic option for anyone looking to control the ingredients in their snacks. There’s no high-fructose corn syrup or fillers when you make them yourself! These chewy granola bars are perfect for on-the-go breakfasts, midday snacks to power you through to dinnertime, or a healthy treat after a workout. Kids love them too!
(Looking for more recipes with oats? Try my Instant Pot steel-cut oats , peanut butter banana oatmeal cookies , or vegan baked oats next!)
Why You’ll Love Homemade Granola Bars
- Tastier than store-bought . I love that homemade granola bars taste so much fresher than their packaged counterparts. There’s really no comparison!
- Customizable . Whether you have dietary restrictions or simply prefer certain mix-ins over others, making your own granola bars allows for endless customization.
- Easy and convenient . Homemade granola bars are a cinch to make and ideal quick, easy snacks. You can make a big batch ahead of time and store them in the fridge or freezer so you always have them on hand!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pitted dates – Dates aren’t just for sweetness here! They also help bind these homemade granola bars together.
- Dried apricots
- Agave nectar – Date syrup is another option to try.
- Sunflower butter – Or another nut butter you like. Any will work here!
- Cinnamon
- Roasted cashews – You can swap in another chopped nut or use a mix.
- Coconut flakes
- Quick oats – Be sure to use gluten-free certified oats if you want your granola bars to be gluten-free.
Can I Use Old-Fashioned Oats for This Recipe?
You can, but I recommend giving them a quick blitz in the food processor first to chop them up. This will help the bars hold together better.
How to Make Homemade Granola Bars
- Chop. Pulse the dates and apricots in your food processor.
- Finish the binder. Add the agave, sunflower butter, and cinnamon and process until well-combined.
- Add the mix-ins. Transfer the binder mixture to a mixing bowl and stir in the remaining ingredients.
- Chill. Pour the granola bar mixture into a parchment-lined loaf pan. Press firmly and chill for an hour.
- Finish. Slice into 8 to 10 bars and enjoy or refrigerate for later.
Tips for Success
- Stir well . Make sure all of the dry ingredients are evenly coated with the binder so everything sticks together.
- Press Firmly. When pressing the granola mixture into the pan, make sure to press it down firmly to help it stick together. You can use the back of a spoon or even a flat-bottomed glass to compact the mixture evenly.
- Chill Thoroughly. Allowing the mixture to chill in the fridge for at least an hour is crucial for the bars to firm up properly. If you’re in a hurry, you can place them in the freezer for about 30 minutes.
More Mix-In Ideas
As long as you keep the ratios the same, you can switch out the cashews and coconut flakes with any of these:
- Dried cranberries . These add a tart flavor that balances the sweetness from the dates and agave.
- Seeds . If you have a nut allergy, try pepitas or sunflower seeds for crunch.
- Chia or hemp . Chia and hemp seeds don’t have the flavour and texture of pepitas or sunflower seeds, but they’re packed with protein.
- Chocolate . For a sweeter treat, add mini chocolate chips or chopped chocolate.
How to Store
Refrigerate homemade granola bars in an airtight container or wrap them individually in plastic wrap, parchment paper, or wax paper. They’ll keep for up to 2 weeks.
Can I Freeze This Recipe?
For longer storage, you can freeze these homemade granola bars. Wrap each bar individually, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw at room temperature for about 30 minutes before eating.
More Vegan Snack Ideas
- Sweet Potato Chips
- Vegan Spinach Artichoke Dip
- Pumpkin Chia Pudding
- Pretzel Bites
- Perfect Homemade Hummus
Ingredients
- 1 cup pitted dates , 155 grams
- ½ cup dried apricots , 82 grams
- ¼ cup agave nectar , 84 grams
- ⅓ cup sunflower butter , 90 grams
- ½ teaspoon cinnamon , 1.3 grams
- ¾ cup roasted cashews , roughly chopped 94 grams
- ½ cup coconut flakes , 30 grams
- 1 ½ cup quick oats , 120 grams
Instructions
- Add the dates and apricots to a food processor and pulse until chopped.
- Add the agave, sunflower butter, and cinnamon to the food processor and pulse until well combined.
- Transfer the contents of the food processor to a large mixing bowl and pour in the cashews, coconut flakes, and oats. Stir until everything is well combined. I actually used my hands to massage everything together.
- Line a loaf pan with parchment paper and press the granola bar mixture firmly into the bottom of the pan to create an even layer. Chill in the fridge for one hour.
- Slice the granola bars into 8-10 pieces and enjoy.
