Vegan Chocolate Avocado Mousse (Print View)

Silky dairy-free chocolate mousse made creamy with ripe avocados, topped with crisp cacao nibs and flaky sea salt.

# Components:

→ Mousse

01 - 2 ripe avocados, peeled and pitted
02 - 1/3 cup unsweetened cocoa powder
03 - 1/4 cup maple syrup
04 - 1/4 cup unsweetened almond milk
05 - 1 teaspoon vanilla extract
06 - 1/8 teaspoon fine sea salt

→ Sea Salt Crunch

07 - 1/4 cup raw cacao nibs
08 - 2 tablespoons chopped roasted almonds, optional
09 - 1 tablespoon maple syrup
10 - Flaky sea salt for sprinkling

# Directions:

01 - In a food processor or high-powered blender, combine avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and fine sea salt. Blend until completely smooth and creamy, scraping down the sides as needed.
02 - Taste and adjust sweetness or chocolate intensity if desired by adding more maple syrup or cocoa powder.
03 - Divide the mousse evenly among 4 small serving cups or ramekins.
04 - In a small bowl, mix cacao nibs, chopped almonds if using, and 1 tablespoon maple syrup until coated.
05 - Sprinkle the cacao nib mixture over each mousse cup. Finish with a generous pinch of flaky sea salt on top.
06 - Cover and refrigerate for at least 1 hour before serving for best texture.

# Expert Advice:

01 -
  • It tastes like indulgence but feels light enough to eat after a big meal.
  • Ready in 15 minutes of actual work, then the fridge does the rest while you relax.
  • Naturally vegan and gluten-free without tasting like a compromise.
02 -
  • Overblending turns the mousse grainy and separates the cocoa from the avocado—stop as soon as it's smooth and creamy, even if you think it needs more time.
  • Cold mousse tastes richer and more luxurious than room temperature, so don't skip the chilling hour even if you're hungry.
03 -
  • Buy avocados at least two days before you plan to make this so they're perfectly ripe and yield to gentle pressure without being mushy.
  • If your cacao nibs taste rancid or smell off, replace them—old ones turn the topping bitter in a bad way, not a good chocolate way.
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