Creamy avocado chocolate mousse with raw cacao

Creamy avocado chocolate mousse with raw cacao: a quick dessert made with avocado, cocoa, dates, coconut milk and vanilla – velvety, cool and with no refined sugar.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 280 kcal per serving
• Protein: 4 g
• Fat: 20 g
• Carbs: 22 g

Ingredients

• 2 avocados
• 3 tbsp cocoa powder
• 3 stoned Medjool dates
• 100 ml coconut milk
• 1 tsp vanilla extract
• 1 pinch of sea salt

Method

You’ll need: blender · chopping board · knife · sieve

1. Halve and stone the avocados and scoop the flesh out of the skins. Soak the dates briefly in hot water, then drain.
2. Put the avocado flesh in a blender or tall container with the dates, cocoa powder, coconut milk, vanilla extract and sea salt.
3. Blend everything until the mixture is smooth and creamy. Scrape down the sides now and then so no lumps remain.
4. Spoon the mousse into dessert glasses or small bowls. Smooth the top if needed.
5. Leave to rest in the fridge for a firmer, cooler texture.

Good to know

This mousse is simple, creamy and pleasantly chocolatey. It looks indulgent but needs only a few ingredients. Just right when you want something sweet that doesn't sit heavily.

Swaps

Medjool dates → soft figs (more fibre) | Vanilla extract → real vanilla seeds (fewer additives) | Cacao nibs as a topping → chopped walnuts (more omega-3 fatty acids)

Allergens

The recipe is naturally gluten-free and dairy-free, but depending on the vanilla extract it may contain traces. For young children, small portions are best because of the cocoa and sweetness, and during pregnancy it's generally fine with fresh, good-quality ingredients.

Dairy-free recipes