I made this vegan chocolate avocado mousse and proudly handed it to a friend.
Vegan Chocolate Avocado Mousse…….She took a bite.
Paused.
Went back for another bite.
Then I said, very casually,
“Oh yeah, it’s avocado-based.”
She froze.
Mid-chew.
“…I’m sorry, what?”
That moment—that moment—is my favorite part of this recipe. Because nobody ever guesses. Ever.
The “I Need Dessert Now” Ingredient List
Nothing fancy. No obscure powders you’ll use once and then ignore for three years.
- 1 ripe avocado (soft but not sad)
- 2–3 tbsp cocoa powder
- 2–3 tbsp maple syrup (or agave, or whatever sweetener you vibe with)
- 1/2 tsp vanilla extract
- Pinch of salt (don’t skip this—trust issues were formed here)
- 2–4 tbsp plant milk (almond, oat, soy—dealer’s choice)
That’s it. That’s the whole cast.
How This Vegan Chocolate Avocado Mousse Comes Together
Step 1: Scoop and Pray
Cut the avocado. Scoop it into a blender or food processor.
If it’s perfectly ripe, congrats. If not… we adapt. Life is chaos.
Step 2: Everything Else Joins the Party
Cocoa powder. Sweetener. Vanilla. Salt. Plant milk.
At this stage, it looks questionable. Brownish-green. Not cute. Ignore it.
Step 3: Blend Until You Trust It Again
Blend until smooth. And then blend a little more.
You want no lumps. None. This is mousse, not guacamole’s weird cousin.
Taste. Adjust sweetness. Add a splash more milk if it’s too thick.
Boom. Done.
Five minutes. Maybe less if you don’t overthink it like I do.
The Texture Situation (Important)
This is where people get emotional.
The texture is dense, creamy, silky. Not airy like traditional mousse—but honestly? I prefer it.
It’s spoonable. It holds its shape. It feels substantial.
Like, yes, I ate dessert. Not did I imagine dessert?
Queens Apartment Reality Check
My kitchen is small. Like, “two people can’t pass each other” small.
This healthy chocolate dessert fits my life. It doesn’t ask questions. It doesn’t create dishes that haunt me later.
Blender. Spoon. Bowl. Done.
Let’s Talk Toppings (Because Obviously)
You don’t need toppings.
But also… why deny yourself joy?
Some favorites:
- Fresh berries (raspberries = elite)
- Coconut flakes
- Crushed almonds
- A drizzle of peanut butter
- Chocolate chips because I’m not a monk
One time I added crushed pretzels and honestly? I peaked.
The “Guilt-Free” Part (Without Being Weird About It)
I don’t love moralizing food. Dessert isn’t “bad.” Life’s already hard.
It’s plant-based and naturally gluten-free.
It’s full of fats that actually keep you full.
You eat it and think, Huh. That was nice.
Not, I should lie down and question my choices.
Outbound Links (For Vibes, Not Homework)
If you’re into low-effort, real-life food content, I’ve always liked Minimalist Baker—lots of plant-based stuff that doesn’t feel preachy.
Also, if you need something comforting to watch while eating this, old Great British Bake Off episodes are undefeated. Soft voices. No yelling. Pure peace.
Final Thoughts (But Not “In Conclusion” Because No)
This vegan chocolate avocado mousse isn’t fancy. It’s not trying to impress anyone.
And maybe that’s why I keep coming back to it.
Five minutes. One avocado. One spoon.
If that’s not self-care, I don’t know what is.
