This vegan avocado chocolate mousse recipe is creamy, healthy, and easy! Made with a handful of ingredients, this dairy free pudding dessert comes together in 10 minutes. Unsweetened cocoa powder and melted chocolate chips add deep chocolate flavor, while avocado contributes a creamy texture.
I’m deep into holiday food season, both on the blog and in in real life. Last weekend, we hosted our friends for our annual Italian holiday dinner! And of course, we have been overworking our oven with some family Christmas cookie recipes.
But amidst all of the classic holiday food, I also find myself craving some lighter desserts. So when I was planning content for this month, I remembered this avocado chocolate mousse that I made for a collaboration with Vitamix a few years ago. I knew it could use an update!
After tweaking some of the ingredients, this updated version is even better than the previous one. It’s so creamy and really resembles the texture of classic chocolate mousse. The ingredients are vegan, dairy free, and gluten free, making it a suitable dessert for just about everyone.
But the best part is that the avocados add plenty of healthy fats, fiber, and micronutrients. Sounds pretty great, huh? Go ahead and grab you blender, and whip up this easy avocado dessert for an afternoon treat or your next dinner party!
How to Make Avocado Chocolate Mousse
For the full recipe card, with ingredients and instructions, scroll down to the bottom of the post. In the meantime, here’s a preview of the steps for this vegan avocado chocolate mousse recipe!
- Gather your ingredients. Melt the chocolate chips by microwaving them for 20 to 30 second intervals, stirring in between, until smooth.
- Combine the avocado, melted chocolate chips, cocoa powder, vanilla, almond milk, and maple syrup in a high-powered blender (like the Vitamix E310) or food processor.
- Blend until smooth. Add more liquid as needed to promote blending.
- Divide into serving dishes, and enjoy! Add toppings of choice.
Expert Tips and FAQ
- If you don’t have a microwave, you can also melt the chocolate chips on the stove. Use a double boiler or place a glass or other heat-safe bowl over a saucepan with an inch or two of boiling water. Add the chocolate chips to the bowl, and stir constantly until melted.
- Sub any milk for the unsweetened almond milk. Oat milk, soy milk, cow’s milk, or coconut milk would all work well. You may need a few extra splashes to promote blending.
- Sub honey or any other liquid sweetener for the maple syrup if desired. Just keep in mind that using honey would mean the recipe is no longer vegan, however.
- You can enjoy vegan avocado chocolate mousse at room temperature or chilled. Serve it right after blending or put it in the fridge to chill for a couple of hours. It’s up to you!
- Topping ideas include pistachios and pomegranate arils (for a festive look, if you’re making it around Christmas time), shredded coconut, chocolate chips, fresh berries and/or dairy free whipped cream. I’d love to hear what you add to your avocado mousse in the comments!
Is avocado mousse vegan?
When using dairy free milk and no animal products, avocado mousse is vegan. However, if you use cow’s milk and/or sub honey for the maple syrup, the recipe will no longer be vegan. I used Enjoy Life semi-sweet chocolate chips, which are dairy free. Other brands of chocolate chips may not be vegan, so be sure to read the food label if you need this dessert to be fully vegan.
Is avocado mousse healthy?
The avocado in this recipe contributes heart-healthy monounsaturated fats, fiber, potassium, and other nutrients. This avocado chocolate mousse recipe also has less saturated fat and sugar, two nutrients that can be linked to negative health effects when over-consumed, than traditional chocolate mousse.
How long can you leave chocolate mousse in the fridge?
Vegan avocado chocolate mousse can last for up to 5 days in an airtight container in the fridge. It also freezes well. Divide the mousse into freezer-safe containers, seal, and store in the fridge for up to 3 months. Thaw in the fridge, and stir well before enjoying.
Other Healthy Desserts
If you love this chocolate mousse with avocado, check out the Chocolate Avocado Muffins (they taste like cupcakes!). You may also enjoy the Vegan Sweet Potato Brownies, Double Chocolate Rhubarb Brownies, and Fudgy Beet Brownies.
Did you make this recipe? I’d love to hear how you liked it! Leave a rating or review by tapping the stars on the recipe card or in the comments section at the bottom of the post. For more veggie-forward recipes, subscribe to the weekly newsletter.
Vegan Avocado Chocolate Mousse
- high-powered blender or food processor
- Place the chocolate chips in a microwave-safe bowl. Microwave on high in 20 to 30 second intervals, stirring well in between, until they are melted and smooth. You can also melt them by fitting a glass or other heat-safe bowl over a saucepan with a couple inches of boiling water. Stir constantly until melted.
- Combine melted chocolate chips, avocado flesh, almond milk, cocoa powder, maple syrup, and vanilla extract in a high-powered blender or food processor. Blend until smooth, about one minute. You may need to add more almond milk to help with blending.
- Taste and adjust seasonings as desired. If you want to serve the mousse chilled, transfer it to serving dishes, cover, and put it in the fridge for a couple hours. You can also serve it immediately after blending.
- Add toppings of choice, like pistachios or other nuts, pomegranate arils, shredded coconut, non-dairy whipped cream, or fresh berries. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Store leftovers in an airtight container in the fridge for up to 5 days.
- To freeze, transfer to freezer-safe containers and keep in the freezer for up to 3 months. Thaw in the fridge.
Enjoy this sweet treat! – Lizzie
This recipe was originally published in December 2017 and was sponsored by Vitamix. The recipe was updated in December 2021 and some new photos were added at this time.