Silky Chocolate Avocado Mousse with a Mexican chocolate twist and cinnamon whip topping! Easy to make with real avocados, unsweetened cocoa, dates, and coconut milk. Dairy-free, gluten-free, refined sugar-free, vegan, paleo.
The Magic Vegan Chocolate Avocado Mousse!
If avocado as a dessert sounds a little strange, hear me out! All the qualities you love about avocados—that they’re rich, creamy and buttery—are also what that lend themselves well to desserts. And the addition of high quality chocolate make the taste of the avocado almost completely imperceptible.
The Mexican chocolate spices (chili powder, cinnamon, cayenne, and cocoa powder) gives the finished mousse that red Dutch chocolate color. And to make the mousse extra thick, without added sugars, I added dates.
This mousse is so simple to make for any occasion. I love serving it at small gatherings or date nights. The cute little cups make for perfect individual desserts. And it literally takes 30 minutes to make.
Chocolate Avocado Mousse Ingredients
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Dates – Soak your dates before blending with the avocado and chocolate. This makes for an extra thick creamy mousse.
- Avocados – To tell if an avocado is ripe, go by color and firmness. It should feel firm and yield a little bit when you gently squeeze it. If the stem breaks off easily and you see green underneath, use it immediately.
- Coconut milk and coconut cream – Chill your coconut cream overnight for the whipped topping. Feel free to use chilled heavy whipping cream if you can tolerate dairy.
- Mexican Vanilla – Mexican vanilla flavor profile has a deep, creamy, spicy-sweet character, similar to clove or nutmeg.
- Mexican chocolate spices – Chili powder, cayenne, cinnamon, and unsweetened cocoa powder.
- Extra dark chocolate – Shavings for topping.
Is this chocolate mousse keto?
Not entirely. If you are really looking to lower the carbohydrate intake, skip the dates and add an extra avocado and scoop of unsweetened cocoa.
Personally, I love the sweet addition of the dates. Nature’s candy! Then swirling it all together with the coconut cream topping
How to Make Chocolate Avocado Mousse
Before you begin – If you’re making the coconut cream whip topping, be sure to refrigerate the canned coconut cream overnight!
- Soak dates. Place dates in small bowl and cover with purified water for 30 to 60 minutes. This helps created a thick and silky texture.
- Blend ingredients. In a food processor or a blender, blend together avocados cocoa powder, non-dairy milk, and vanilla until creamy. Then add in your spices and pinch of sea salt.
- Refrigerate. Pour into small cups or ramekins and refrigerate for 25 minutes or longer.
- Make coconut whipped topping. While the chocolate avocado mousse is setting, make the whipped cream. Drain the water from a can of chilled coconut cream and place the solid cream in a large bowl or stand mixer. Add your cinnamon spice and whip until soft peaks form. Fold in sweetener of choice.
- Refrigerate. Store coconut whipped cream in fridge until you’re ready to serve the mousse.
Short on time? Use heavy whipping cream if you can tolerate dairy or pre-made dairy-free whipped cream.
- Serve. Once ready to serve, place a few spoonfuls of coconut whip on top of each chocolate avocado mousse cups. Sprinkle with dark chocolate shavings. Enjoy!
- Storage. Mousse can be made up to 2 days before serving. Mousse will keep in an airtight container in the fridge for 3-4 days max.
More of Our Favorite
Mexican Chocolate Recipes
Mexican Chocolate Avocado Mousse (Dairy-Free)
- Total Time: 1 hour
- Yield: 3-4 1x
- Diet: Vegan
Description
Silky Chocolate Avocado Mousse with a Mexican Chocolate twist and cinnamon whip topping!
Ingredients
For the chocolate avocado mousse:
- 3–4 pitted dates- soaked in water (to soften) or ¼ cup maple syrup (see notes)
- Flesh of 2 ripe avocados (about 225-250g), preferably Hass
- ¼ cup unsweetened cocoa powder (dutch preferred)
- 1 teaspoon Mexican vanilla or regular vanilla extract
- ½ cup unsweetened non-dairy milk
- ½ teaspoon cinnamon
- ¼ teaspoon or less each of cayenne and chili powder (optional pinch of ground ginger)
- Pinch of sea salt
For the Whipped Topping
- Chilled canned coconut cream (sold portion only) or canned full fat coconut milk – feel free to use chilled heavy whipping cream if you can tolerate dairy
- Sweetener – powdered sugar or sugar substitute, to taste.
- Pinch of cinnamon
- Optional dark chocolate shavings for topping
Instructions
Before you begin– If you want to make the coconut cream whip, be sure to place the canned coconut cream in the fridge overnight to solidify. See notes for alternatives.
- Place dates in small bowl and cover with purified water for 30 to 60 minutes. This helps created a thick and silky texture. Discard water when done soaking. The dates help thicken the mousse. Short on time? Replace dates with maple syrup.
- Using a food processor. blender or a hand blender, blend together the avocado, cocoa powder, non-dairy milk, and vanilla. Blend until creamy and smooth. Mix in the spices and pinch of sea salt.
- Transfer the avocado mousse into one large bow or divide into small cups/ramekins and refrigerate for 25 minutes or longer.
- While the chocolate avocado mousse is setting, make the whipped cream.
Coconut Whipped Cream (See notes for quick option).
- Start with a 15 ounce can of chilled coconut cream (chilled overnight so it can solidify). Drain the water from the can and place the solid cream in a large bowl or stand mixer. Add the cinnamon spice and whip until soft peaks form. Gently mix in sweetener of choice.
- Store coconut whipped cream in fridge (covered) until you’re ready to serve the mousse.
Serving and Storing:
- Once ready to serve, place a few spoonfuls of coconut whip on top of each chocolate avocado mousse cups. Sprinkle with dark chocolate shavings. Enjoy!
- Feel free to make the mousse ahead of time. Up to 2 days before serving. Keeps well in fridge for 3-4 days max.
Notes
Coconut Whip Cream Substitute – Use heavy whipping cream if you can tolerate dairy or pre-made whipped cream topping.
Date substitute – maple syrup. But note, the dates help thicken the mousse so you might have to adjust the cocoa powder (more) or avocado (less) ratio to get the best texture.
Adjustments – Feel free to add more maple syrup or extra sweetener of choice if the taste is not to your liking.
- Prep Time: 35 minutes
- chill time: 25 minutes
- Category: dessert
- Method: blend/no bake
- Cuisine: American
Nutrition
- Serving Size: 1 mousse cup
- Calories: 211
- Sugar: 13.5 g
- Sodium: 25.9 mg
- Fat: 13.8 g
- Saturated Fat: 2.2 g
- Carbohydrates: 24.9 g
- Fiber: 8.6 g
- Protein: 3.1 g
- Cholesterol: 0 mg
Would you happen to know how many grams of avocado? I think sizes vary a lot even among small/medium. I think I ended up with too much avocado and the color is less than appetizing….
Hi Christina! Did you happen to use maple syrup or dates with this recipe? The dates can add more texture so you would need extra avocado but not if you use maple syrup. I am giong to retest the recipe to get the right amount of avocado and update the recipe card. Hopefully that helps!
I used dates 🙂 thank you 🙂
Just retested and updated the recipe card. I used about 220-250 grams of avocado flesh. If you want a thicker Mousse, use 4 dates and 250 grams avocado. 1 used 3 dates and around 220 grams avocado. I’ll email you the video so you can see the texture. 🙂
Wow, you respond so quickly – thank you😊 I was wondering if the color of my cocoa would matter as well – maybe use a darker one? I added raspberries to cover up the color and it tasted good 😋 I will definitely try to make again
What type of cocoa powder did you use? Dutch-process or natural unsweetened cocoa both work in this recipe, but they give slightly different results.
If you want a richer, smoother, more “dark chocolate” flavor, go with Dutch-process—it’s less acidic and blends beautifully with avocado for that silky texture.
Quick rule of thumb:
• Baking soda → use natural cocoa
• Baking powder → Dutch-process works well
• No baking → either one is fine!
Since this mousse is no-bake, you can use whichever you have, but I usually lean toward Dutch-process for that deep, mellow flavor. Hope that helps!
I am planning to make this over the weekend. Can it be placed in one larger bowl rather than individual servings?
Sure! That should work. Just might need to chill a little longer.
I halved the recipe without the cinnamon coconut cream and it was absolutely wonderful! I’ve used avocados to make a chocolate no-bake pie but I love how quick and easy this was to throw together while I was making dinner. Even my picky partner loved it. (My man-person doesn’t usually want sweet things… There is something broken in him)
Lol I love it. I’m so glad it was a hit! Love me a quick dessert?
Nice post enjoy every bit of it.
Thank ya!❤️
Look delicious.I love chocolate so much thank for sharing.
No problem! I’m a big chocolate lover myself ❤️
I am not a romantic, but I would happily indulge in a cup or bowl or ball jar of this.
Thank you my friend! Love the cotter crunch binge reading today. haha!
Love that little kick of heat with the spices. Nice thick and creamy consistency with healthier ingredients making you feel like you’re having a guilty pleasure!
This was soooo delish!!
this looks so good but so fattening!!! I could never haha
It’s soo good! All healthy unsaturated fat that is good for metabolism ?
So much yum!!! Mmm.. Favorite fancy dessert– your sweet potato pie!!
This looks & sounds amazing! Definitely gonna give it a try!
THIS is my new favorite “fancy-ish” dessert. Wowza. Decadence with nourishing elements – I’m sold.
AKA another reason avocados are my valentine this year!
good choice! Oh avocados… BE MINE! 🙂
Looks so delicious and healthy! Perfect for Valentine’s day ♥
A great way to “spice” things up for sure 😉