Vegan Dark Chocolate Mousse – All Natural Recipe, Dairy-Free Dessert. Sugar Free Option. Healthy and Delicious.
This chocolate mousse has a secret ingredient that I’m sure will make some of you cringe, but you’re going to have to trust me here. Have I ever steered you wrong? The secret to creamy, delectable mousse without a hint of dairy is… wait for it… ripe avocados! Have I completely lost it? Perhaps, but look at that luscious mousse. It’s really quite delicious. Why shouldn’t the noble avocado’s usefulness stretch beyond the occasional bowl of guacamole?
Avocados are considered fruit, although they are quite different from their sweeter tree fruit relatives. Of all fruits avocados are the highest in oil and protein, making them a great energy source. They are native to areas of Central and South America and according to archaeological evidence have been around for nearly 7,000 years. Historian and writer Fernández de Oviedo was one of the first Europeans to try an avocado. He saw a similarity between the shape of avocados and pears; because of this, he ate his avocado with cheese. Today avocados are eaten in a variety of recipes and preparations, from savory to spicy to sweet.
I’ve used this avocado mousse-making method for a few years now; I can’t remember where I first learned to substitute avocado for cream and egg, but I was quickly hooked by the ease and simplicity of it. The results are incredibly tasty, especially after chilling. Avocado gives a creamy richness without dairy. I use an ample amount of cocoa as well as melted chocolate to give it a rich dark chocolate flavor, and I add some cinnamon for a touch of spice. Some studies suggest that cinnamon may help to regulate blood sugar levels, although more study is needed to confirm this association. That said, there is no doubt that this is healthier than the average chocolate mousse. Avocados, which are high in healthy fat and protein, give this mousse a boost of nutrition that makes it even more irresistible.
I usually make this mousse with regular white sugar, but after receiving many requests for lower-glycemic dessert recipes I decided to test it with agave. It worked out great. You can also try stevia or another sugar-free sweetener to make it diabetic friendly. However you decide to sweeten it, remember that chilling in the refrigerator will mellow the flavor a bit, so be sure to add a little more sweetener than you think you need to get the flavor just right for serving.
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Vegan Dark Chocolate Mousse
Ingredients
- 4 whole ripe avocados peeled and pitted (weighing about 1 1/2 lbs unpeeled)
- 1/2 cup cocoa powder
- 4 ounces dairy free dark chocolate, melted double check to make sure it is dairy free
- 1/4 teaspoon cinnamon Ceylon cinnamon is best
- 1/4 heaping teaspoon salt
- 1/2 cup agave or 3/4 cup granulated white sugar or natural sweetener of your choice (add more or less to taste if desired)
- 1 tablespoon vanilla
- Raspberries and fresh mint leaves (optional garnish)
NOTES
Instructions
- In the bowl of a food processor, combine all ingredients and process until smooth.
- Divide into bowls or dessert dishes and chill until ready to serve, at least 2 hours. Garnish with raspberries and fresh mint leaves, if desired.
Nutrition
This came out extremely bitter and didn’t taste anything like a desert. Kindly look into it. I wasted a good amount of food and energy trying to make it and had to literally put everything in the dumpster.
So sorry to hear this. Were your avocados ripe? It sounds like perhaps they weren’t quite ripe enough – that’s likely where the bitterness comes from, or perhaps the type of chocolate you used? At any rate, I’m sorry you didn’t have a better experience!
A friend brought this to our Seder. It was AMAZING. I had to have the recipe, and of course it is yours, Tori. I will be making this year round! So rich and delicious.
Yummy quick Pesach dessert. I added 1/4 cup rum and used maple syrup as sweetener. I used a Vitmix, but the food processer probably would have worked better.
Can this be made in advance and frozen? Thank you.
Hi Mimi, I’m not sure about this question, as I have never tried it. Sorry!
Looks great! Can’t wait to try this recipe!
How long does this mousse keep? I’d like to make it a few days in advance. Would it help if I put it in the freezer?
I’ve never frozen this Hadar, but I wouldn’t keep it longer than a day or two in the refrigerator.
Thanks for your lovely recipe it conforted me at such horrible time bereavement for my mother, my twin sister and my 2 little twins, when no one or anything would. And my gorgeous 15 months old Stardust absolutely loves it the only twist i make nowadays is I cut down on the agave and make sure that the chocolate I use is unsweetened. I love your recipes. xx
Senna, I am so pleased that this recipe brought you some comfort during a difficult time! Thank you for writing
This was great. It was funny how in the end I thought the avocado gave the overall flavour more of a ‘banana-y’ hint than the avocado taste I expected. The one thing I would say is that I had to add quite bit of water to this as it was too viscous without.