Sweet Tooth: Vegan Avocado Chocolate Mousse
After the success of my raw vegan carrot cake, I’ve continued down candy cane lane and entered the realm of #vegandesserts. This is another no-bake recipe meaning no exact measurements and conversions are required (music to my ears).
The avocado continues to amaze me. The king of superfoods, it’s high in healthy fats and fiber. Avocados contain more potassium than bananas which further supports healthy blood pressure levels. Subbing avocados increase taste and nutritional value. Just 2 tablespoons of avocado have 50 calories, versus 2 tablespoons of butter at 4x the calories. Some of the most common items to sub Avocado are listed below.
- Butter
- Shortening
- Eggs
- Oil
- Mayonnaise
- Sour cream
Combine this superfood with cocoa powder, coconut, and sweetener? You’re left with a silky smooth mousse that tastes better than a dairy-filled one.
Sweet Tooth: Vegan Avocado Chocolate Mousse
Serves 6
- 4 large ripe avocados (should all be vibrant green inside)
- 1/4 cup low-fat coconut cream, canned
- 1/2 cup vegan dark chocolate chips (most are vegan)
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 cup maple syrup
- 1/4 tsp Himalayan salt
For the topping
- 1/2 cup shredded coconut flakes
- 1/2 cup vegan dark chocolate chips
Method
- Measure 1/2 cup chocolate chips out, then microwave until all are melted. In a large food processor, add melted chocolate chip and rest of the ingredients aside from the coconut flakes & extra chocolate chips.
- In 6 small bowls, transfer the mousse mixture evenly. Sprinkle toppings then refrigerate for 1 hour before serving.
