Avocado Chocolate Mousse


I have to credit my sweet sister CG for introducing me to this PMS-busting confection.  At the beginning of this journey, it was hard to say goodbye to the rich desserts that I used to indulge in before I made the change.  What a lifesaver this stuff has been!

Chocolate Mousse:

1/2 c. medjool dates, soaked (make sure you cut the pit out!) (for “soaked,” I just soak them in water for an hour or two…it’s to make them not so sticky)

1/2 c. maple syrup
1 tsp. vanilla extract (optional)
1-1 1/2 c. mashed avocado (abt. 2-3 avocados)
3/4 c. organic cocoa or carob powder
1/2 c. water

Blend or process dates, maple syrup and vanilla extract until smooth. Add mashed avocado and cocoa powder and process until creamy, stopping to scrape down the sides of the bowl with a spatula if needed. Add the water and process until smooth. Serve at room temperature or chilled. Store in a sealed container in the refrigerator up to 3 days or in the freezer up to 2 weeks.

Fudgesicles: Freeze the Chocolate Mousse in ice cube trays. Thaw for 5 min. before serving.

Chocolate Sauce or Fondue: Increase water to 1 c.

This mousse is rich and smooth. It is delicious alone or served as fondue with fresh strawberries, bananas or tangerines.


(photo courtesy vegtastic.net)

4 comments on “Avocado Chocolate Mousse”

  1. Thank you so much for this recipe. I had a similar one, but it still tasted too much like avocado to sit back and enjoy as a true dessert. This one is fantastic!


  2. Excited to report that I just made this without the maple syrup and it is divine! I upped the dates to 3/4 cup, used 3/4 cup of the date soaking water, tripled the vanilla, and added a dash of sea salt. YUM! I can’t wait to share it at our Valentine’s table with some strawberries for dipping!



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