Vegan Chocolate Avocado Mousse (Print Version)

Smooth chocolate mousse with avocado and crunchy salted cacao nib topping in individual cups.

# 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
09 - 1 tablespoon maple syrup
10 - Flaky sea salt for sprinkling

# How To Make:

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 by adding more maple syrup or cocoa powder as desired.
03 - Divide the mousse evenly among 4 small serving cups or ramekins.
04 - In a small bowl, mix cacao nibs, chopped almonds, 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 to achieve optimal texture.

# Expert Advice:

01 -
  • No cooking required—just blend, chill, and enjoy
  • Naturally sweetened with maple syrup instead of refined sugar
  • Avocados create an incredibly silky texture without dairy
  • The sea salt crunch adds a sophisticated flavor contrast
  • Perfect make-ahead dessert for entertaining
02 -
  • Use very ripe avocados for the smoothest texture—they should be soft but not brown inside
  • Chill your serving cups before filling them for a more refreshing dessert
  • For the most intense chocolate flavor, use Dutch-processed cocoa powder
  • The mousse will keep for 2 days in the refrigerator—add the toppings just before serving
  • For a special presentation, layer the mousse with fresh berries in tall glasses
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