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Vegan Avocado Chocolate Mousse (and Cake Frosting)

raw vegan chocolate mousse with kiwi garnish in a white dish

To improve your health and manage food sensitivities, you might be changing your diet, and cutting out cane sugar, wheat and dairy. This can mean missing out on dessert.

So, to meet both your dietary needs and your yen for something sweet and chocolatey, try this to-die-for avocado-based chocolate mousse recipe. It’s so incredibly rich and delicious, you might even like it better than the dairy-based version!

While this recipe will work with regular cocoa powder (or carob powder), I prefer to use raw cacao powder instead. Raw cacao powder is a true superfood. Just 2 Tablespoons contain 170 mg of Magnesium (or 42% Daily Value ), 4 mg of Iron (or 22% DV) and 20 times more antioxidants than red wine or green tea.

So this raw, vegan (or beegan, if you choose!), Paleo- and GAPS-friendly chocolate mousse is not only yummy, but also nutritious and allergen free. It also makes a rich, decadent, dairy-free cake frosting, too!

Other Gluten Free Chocolate Treats

raw vegan chocolate mousse with kiwi garnish in a white dish

Avocado Chocolate Mousse

This vegan chocolate mousse is both delicious and nutritious, and doesn't taste like avocado! Works as a decadent dairy-free cake frosting, too. You'll like it better than the dairy version!
Print Pin
CourseDessert
CuisinePaleo, Raw Vegan, Vegan
DietGluten Free, Halal, Kosher, Low Lactose, Vegan, Vegetarian
Prep Time15 minutes
Total Time15 minutes
Servings8 servings
Calories150kcal

Ingredients

Instructions

  • In a food processor or blender, blend avocado, honey/date paste, coconut oil, vanilla, vinegar, and salt/aminos until smooth and creamy.
  • Add cacao or carob powder and blend until smooth.
  • Garnish with fresh fruit, mint leaves, or cacao nibs as you wish.
  • Let stand for 5-10 minutes before serving.
  • Enjoy!

Nutrition

Calories: 150kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Sodium: 12mg | Potassium: 351mg | Fiber: 6g | Sugar: 9g | Vitamin A: 55IU | Vitamin C: 3.7mg | Calcium: 18mg | Iron: 1.7mg

 

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About the author

Dawn Gifford

Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.

36 Comments

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  • This recipe looks delicious. Question for you – I have a bunch of cacao paste disks. Could those work in this? If so, would I need to do anything differently, maybe no coconut oil? Thank you! I might just try it and see what happens!

  • This is one of the best tasting recipes I’ve found so far. I am a vegan since last year and now I finally have something for my non-vegan friends to enjoy. Thanks so much for your website, it’s full of goodies!

  • This is one of our go to snacks in the house. My kids love the stuff, and I feel good about giving it to them 🙂

  • Thanks for linking this recipe up to 5-Ingredient Mondays! Hope to see you back this week 🙂

  • I’ve gotta do this! I’m not necessarily vegan (not by any longshot) but I do love desserts. I’m especially curious to see how avocado and chocolate mix! Thanks for the recipe!

  • I love the addition of balsamic! YUMMO, this is a must try for me! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Be sure to stop by to see who the winner of our So Lucky GF Basket is! We are ALSO having a fantastic giveaway this week to kick off Celiac Awareness month! 🙂

    Cindy from vegetarianmamma.com

  • I am in LOVE with this recipe! Chocolate and avocado make such an incredibly creamy dessert. I’m so curious about the vinegar in the ingredient list. This will be fun to try! I’m going to highlight this recipe at Raw Foods Thursdays this week. Thanks so much for linking up!!

    Heather

  • Awesome! I’m surprised by the vinegar and a whole cup of raw cacao powder, but I’ve experimented with avocado pudding and know what a lovely combination this must be. Thanks!

  • Hi Dawn,
    Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

  • Perhaps use coconut aminos (raw and gluten free) in place of nama shoyu (raw but most brands contain wheat).

    • Coconut aminos would work great, but can be pricey and hard to find. I just use sea salt. It work quite well, and is cheap and always in my kitchen!

  • very interesting! I would not have thought about putting avocado in chocolate mousse :o) Thanks so much for taking the time to link up to the Tasteful Tuesday party @Nap-TimeCreations.com. Make sure to follow my blog via bloglovin, GFC or facebook so you don’t miss out on my features posts… it could be YOU :o)
    Emily

  • It’s hard to believe that’s healthy by looking at it. Looks delicious! Thanks for sharing at The Gathering Spot. Enjoy your week 🙂

  • Wow, sure can’t tell all those healthy ingredients are hidden in this mousse. Looks great! Thanks for sharing your recipe at A Humble Bumble 🙂

  • This is by far the most amazing raw vegan chocolate mousse recipe I have ever had! I love it that you can “have your cake and eat it too”; in that I feel totally healthy and happy with myself having this amazing dessert knowing that it is really good for me, and I don’t have to feel guilty having my sweet tooth taken care of 🙂 Thanks so much for sharing this recipe!! 🙂

  • This is interesting. I never would have thought to add aged balsamic vinegar to chocolate mousse, I will have to try it! Thank you.

  • Just made this and its fantastic. I also put in a splash of frangelico I had hanging around the cupboard. Delicious.

    • I score the avocado and then scoop it out of the shell and kind of mash it into the measuring cup—so mashed cubes. 🙂

    • Baking cocoa may work for flavor (I haven’t tried it), but it will lack the high magnesium content and enzymes of raw cacao. I am also not sure if baking cocoa is soy (lecithin) or gluten free, so definitely check, if those are concerns for you.

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