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Mexican Chocolate Avocado Mousse {Vegan}

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And now we enter the week of roses, chocolate, desserts, and everything smooth. Sly pick up lines and and chocolate mousse included. VALENTINE’S DAY WEEK! I’d like to dedicate this Mexican Chocolate Avocado Mousse to all the Romantics out there in need of an easy date night dessert recipe. Whip it up and impress your guests! Meanwhile, the kiwi husband will resume our favorite romantic outing. Costco… on a Saturday….eating all the samples. We’ll feed each other from that little paper sample cup as we browse the aisles. JUST KIDDING!! (or am I?)
 

The MAGIC VEGAN chocolate avocado mousse!

In all seriousness, this is one of those recipes that I have been dying to share! No matter the occasion. It’s just taken me a year to get my act together. ACK!  Actually scratch that, almost 2 years. It all began when I made these vegan chocolate sugar cookies and felt like they needed a chocolate frosting, but it had to be vegan. So I experimented with a chocolate avocado frosting to go on top.
The frosting was delicious that I ended up eating it by the spoonful. Which lead to my next thought.
 
“Uh… hmmmm, maybe should make this into a mousse and save myself some time by skipping the cookies.”
And that is how my brain works my friends! You’re welcome.

Okay enough back story, let’s talk about this avocado dessert RECIPE happening NOW!! Gah, life changing!

This vegan chocolate mousse recipe 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.

Mexican chocolate mousse in a small glass jar with a spoon stirring it together.

How to make a quick vegan chocolate avocado mousse recipe to impress your guests! 

My version of chocolate avocado mousse. It’s vegan, with Mexican chocolate spices (think chili powder, cinnamon, cayenne, ginger, and cocoa powder), blended with avocado and coconut milk. Those spices give it that red dutch chocolate color. To make this mousse extra thick, without added sugars, I added dates. Yep, dates! You’ll have to go on a date with dates to make this recipe. Haha, i know, puns are my weakness.

chocolate avocado mousse ingredients in food processor bowl blender

Tip–  soak your dates before blending with the avocado and chocolate. This makes for an extra  thick creamy mousse.

Freshly whipped Mexican chocolate mousse in a food processor bowl.

After we have our mousse blended, we let it sit in the fridge while we make the topping. Coconut cream whip frosting with mexican vanilla and cinnamon. OMG another to die for dessert topping! Coconut cream is so dreamy and a great non dairy (paleo, vegan) cream alternative.

Overhead view Mexican chocolate mousse in a small glass jar topped with whipped cream and small chocolate shavings.

Mexican Chocolate Avocado mousse – Paleo and Vegan ingredients

Get your pin and paper out. Write these ingredients down.

Ingredients you need! All naturally refined sugar free too. 

  • Dates
  • Avocados
  • Coconut milk and Coconut cream
  • Mexican Vanilla
  • Mexican Chocolate Spices – chili powder, cayenne, cinnamon, cocoa (unsweetened)
  • Extra dark chocolate (shavings) for topping

THAT IS IT! And now you may proceed to…. WHIP it, WHIP IT GOOD.

Before we go, I know some of you are asking.

Is this chocolate mousse keto friendly?

Not entirely. But I tell you what, if you are really looking to lower the carbohydrate intake, skip the dates and add an extra avocado and scoop of unsweetened cocoa. Cool?

Personally, I love the sweet addition of the dates. Nature’s candy! Then swirling it all together with the coconut cream topping . #TODIEFOR

Small glass jar filled with Mexican chocolate mousse, topped with whipped cream and chocolate shavings.
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Small glass jars filled with Mexican chocolate mousse, topped with whipped cream and chocolate shavings, on a white tray.

Mexican Chocolate Avocado Mousse {Vegan, Paleo}

★★★★★

5 from 5 reviews
  • Author: Lindsay Cotter
  • Total Time: 0 hours
  • Yield: 4-5 1x
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Description

Silky Chocolate Avocado Mousse with a Mexican Chocolate twist and cinnamon whip topping!

Ingredients

Units Scale

For the chocolate avocado mousse: 

  • 4 pitted dates- soaked in water (to soften) or ¼ cup maple syrup (see notes)
  • 3 small avocados (ripe) or 2 larger avocados – core and skin removed
  • ¼ cup unsweetened cocoa powder (dutch preferred)
  • ½ teaspoon cinnamon
  • ¼ teaspoon or less each of cayenne and chili powder (optional pinch of ground ginger)
  • Pinch of sea salt
  • 1 teaspoon Mexican vanilla extract or regular vanilla extract if you don’t have Mexican vanilla
  • ½ cup unsweetened coconut drinking milk or almond milk

For the Whipped topping (This recipe with cinnamon)

  • 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
  • sugar free sweetener – swerve sweetener, stevia or xylitol are optional
  • 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.
  • Next, in a food processor or a blender, blend together avocados (sliced in half), cocoa powder, almond milk, vanilla. Pulse until creamy. Then add in your spices and pinch of sea salt.
  • Pour into small cups or ramekins and refrigerate for 25 minutes or longer.
  • While the chocolate avocado mousse is setting, make the whipped cream.
  • To make Coconut Whipped Cream: 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 your cinnamon spice and whip until soft peaks form. Fold in sweetener of choice.
  • Store coconut whipped cream in fridge (covered) until you’re ready to serve the mousse. Short on time? Use heavy whipping cream if you can tolerate dairy or vegan whipped cream (pre-made).
  • 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. Nutrition below based on using dates and without topping.

Notes

  • Coconut Cream substitute – Use heavy whipping cream if you can tolerate dairy or vegan whipped cream (pre-made).
  • Date substitute – maple syrup. But note, the dates help thicken the mousse.
  • Prep Time: 1 hr
  • Category: dessert
  • Method: blend/no bake
  • Cuisine: American

Nutrition

  • Serving Size:
  • 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

Keywords: chocolate, avocado, vegan, mousse, dessert, paleo, healthy, no bake, sugar free

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creamy Mexican chocolate mousse being stirred with whipped cream in a glass jar.

Now tell me, what’s your favorite EASY “fancy-ish” dessert??!

Cheers,

LC

Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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  1. Paula

    I am planning to make this over the weekend. Can it be placed in one larger bowl rather than individual servings?

    Reply

  2. Jennifer

    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)

    ★★★★★

    Reply

  5. Meghan@CleanEatsFastFeets

    I am not a romantic, but I would happily indulge in a cup or bowl or ball jar of this.

    Reply

  6. Jennifer Blake

    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!

    ★★★★★

    Reply

  11. Liz S.

    THIS is my new favorite “fancy-ish” dessert. Wowza. Decadence with nourishing elements – I’m sold.

    ★★★★★

    Reply

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