This mousse is rich, creamy, and totally dairy-free.
I make this whenever I’m craving something chocolatey but want to keep it light and healthy.
It’s made with ripe avocados, cocoa powder, almond milk, and maple syrup.
That’s it. You blend everything until silky smooth and chill it.
No cooking.
No weird ingredients.
Just good stuff blended together to taste like a dream.
What You’ll Need
- 2 large ripe avocados, peeled and pitted
- 1/2 cup unsweetened cocoa powder
- 1/4 cup pure maple syrup
- 1/3 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- Pinch of salt
Ingredients
Why I Love This Recipe
This is one of those recipes I come back to again and again.
- It’s ready in 10 minutes.
- It tastes like a decadent dessert, but it’s healthy.
- No baking, no fuss, no cleanup.
- It’s secretly full of good fats and fiber.
- It’s great for guests or meal prep.
I first made this when I had overripe avocados and didn’t want to make guac. One spoonful and I was hooked.
Servings & Time
Makes: 4 servings
Prep Time: 10 minutes
Chill Time (optional): 30 minutes
Total Time: 10–40 minutes
Why This Recipe Works (Quick Science)
Avocados are full of healthy fats, which give this mousse its smooth and creamy texture. Blending them with cocoa powder creates a thick, rich base, and the maple syrup sweetens it without making it grainy. Almond milk helps thin the texture just enough while keeping things dairy-free. It’s all about balance—fat for creaminess, liquid for consistency, and cocoa for flavor.
Tools You’ll Need
- Blender or food processor
- Silicone spatula
- Measuring cups and spoons
- Serving bowls
Substitutions and Variations
- Avocados: Can’t sub those in this one.
- Maple syrup: Use agave or honey (if not vegan).
- Almond milk: Any plant milk works—oat, soy, cashew.
- Cocoa powder: Swap with raw cacao powder for a richer taste.
- Add-ins: Add 1 tablespoon of peanut butter or espresso powder for a twist.
Make Ahead Tips
Make it up to 2 days in advance. Store in an airtight container in the fridge. Give it a quick stir before serving.
Recipe and Instructions
Step 1: Prep the Avocados
Scoop out the flesh of 2 large ripe avocados and place in a blender.
Step 2: Add the Cocoa Powder
Add 1/2 cup unsweetened cocoa powder to the blender.
Step 3: Pour in the Maple Syrup
Add 1/4 cup pure maple syrup to the mix.
Step 4: Add Almond Milk and Vanilla
Pour in 1/3 cup unsweetened almond milk and 1 teaspoon vanilla extract.
Step 5: Add a Pinch of Salt
Add a pinch of salt to balance the flavors.
Step 6: Blend Until Smooth
Blend everything until super smooth and creamy—about 1 minute. Scrape down the sides as needed.
Step 7: Serve or Chill
Scoop into bowls and serve immediately, or chill for 30 minutes for a firmer texture.
Pro Tips
- Use super ripe avocados—almost too ripe is perfect.
- Blend longer than you think to get it really smooth.
- Chill it before serving for a firmer, more mousse-like texture.
- Taste and adjust sweetness at the end if needed.
- A pinch of espresso powder makes the chocolate pop.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Cover the surface with plastic wrap to avoid browning. Don’t freeze—it changes texture.
What to Serve With
- Fresh berries
- Coconut whipped cream
- Crushed nuts for crunch
- A crisp almond biscotti
- Espresso or cold brew on the side
Common Mistakes
- Using underripe avocados – they won’t blend smooth.
- Not blending long enough – mousse should be silky, not chunky.
- Adding too much milk – it’ll get too runny.
- Skipping the salt – it brings out the chocolate flavor.
- Not tasting before serving – sweetness needs may vary.
FAQ
Can I make this without a blender?
A food processor works too. By hand won’t get it smooth enough.
Does it taste like avocado?
Nope! The cocoa and vanilla totally cover the avocado flavor.
Is this gluten-free?
Yes, naturally gluten-free and vegan.
Can I use regular milk?
Sure, if you’re not avoiding dairy, it works fine.
How long does it last?
Best within 2 days. Keep it chilled.
Can I double the recipe?
Yes, just make sure your blender can handle it.