Vegan Avocado Chocolate Mousse

Whip up this dairy free pudding in 10 minutes. You won't believe how much it resembles traditional chocolate mousse!

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 360kcal

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.