You must try to whip up this easy and delicious avocado chocolate vegan mousse!
It tastes like a decadent rich treat but is also surprisingly quite healthy. This chocolate vegan mousse would actually be ideal anytime of day— as a breakfast or snack because it is so packed with nutrients but can also be a very elegant simple sophisticated end of a meal to serve to family and friends too.
Both of these fruits (yes, avocado is a fruit too) inherently have a rich texture which help create this delicious satisfying chocolate vegan mousse and with the addition of the medjool dates provide a natural sweetness and complexity of flavour.
Avocados are a naturally nutrient dense food full of vitamins, minerals, phytonutrients, and a healthy monounsaturated (good for you) fat. It’s monounsaturated fats help give the chocolate mousse that rich texture. Avocado is naturally sodium, sugar and cholesterol free, a surprising source of dietary fibre, as well as Vitamins K, C, E, B6, magnesium, carotenoids lutein and zeaxanthin.
Bananas help create the mousse-like texture in this recipe and as we have all heard before, are an excellent source of potassium. They are also a great source of Vitamin B6 and C, magnesium, and dietary fibre.
Like the banana, the medjool dates provide an excellent source of natural sugar, potassium, fibre and nutrients but also help create the rich quality to the chocolate mousse.. A fun fact about medjool dates: 2 dates (1 serving) has a similar potassium content to what you would find in a small banana.
(Makes 6 serving)
- 2 ripe avocado, pitted and peeled
- 3 very ripe medium bananas
- 3 medjool dates, pitted and chopped
- 3-4 tbsp (45-60 ml) alternative milk like oat, coconut or almond
- 1/4 cup (60 ml) dutch cocoa powder
- 2 tsp (10 ml) vanilla extract
- 1 tsp (5 ml) instant coffee or instant espresso (optional)
- 1/2 tsp (2 ml) kosher salt
- A sprinkle of a special salt like Maldon salt
- A light drizzle of a high quality olive oil
- Grate a little of a high quality dark chocolate
- Add chop toasted nuts like pistachios
- In a food processor or high speed blender, add the avocado, bananas, and the dates.
- Blend until quite smooth, and scrap down the sides of the blender or food processor, before adding the 3 tbsp of milk, cocoa powder, vanilla, salt, and the instant coffee.
- Continue to blend until quite smooth and fluffy.
- Add a bit more milk if the mixture is too thick and pasty.
- Spoon into individual dishes and chill for at least one hour, ideally 3-4 hours for better texture and flavour.
- Or transfer the full mixture to an airtight container, and spoon out servings after chilling.
Garnish with any of the options listed above, or try mixing up a few of the garnish ideas!
- Add a 1/2 tsp of cinnamon to the chocolate mousse for a slightly different flavour or for a more Mexican vegan chocolate mousse
- Add 1/2 tsp of cinnamon and a 1/4 tsp of cayenne pepper
- Adding the instant coffee or espresso powder helps create a rich deeper chocolate flavour.
Try serving the Chocolate Vegan Mousse after one of these dinner options: Kale Quinoa Salad or Herbed Chickpea Vegetable Pancakes With Dill Caper Mayonnaise
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.