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Vegan Chocolate Mousse

    This rich and creamy vegan chocolate mousse recipe is made with avocado and topped with whipped coconut cream. 

    vegan chocolate mousse

    While this rich and creamy chocolate mousse happens to be vegan, I actually didn’t make it because of any dietary restrictions or preferences.

    funny Avocado eat now quote 1

    The truth? I had recently played the avocado lotto and had several ripe beauties ready and waiting to be used so I decided to use it as an excuse to make a healthy chocolate mousse recipe.

    vegan chocolate mousse with whipped cream and chocolate sprinkles

    Traditionally made with heavy cream, egg yolks and sugar, my version is made with omega-3 rich avocados, creamy coconut milk and dark chocolate.

    chocolate heaven in a glass

    In typical Liz fashion, I couldn’t resist adding in a pinch of warm cinnamon to complement the cocoa powder. Espresso powder would work well also.

    Your spoon is waiting.

    vegan chocolate mousse

    Vegan Chocolate Mousse

    4.24 stars average
    This rich and creamy vegan chocolate mousse recipe is made with avocado and topped with whipped coconut cream. 
    PREP: 10 mins
    TOTAL: 10 mins
    Save
    Servings: 4

    Ingredients
     

    • 4 ounces bittersweet chocolate chips (60-70%) (or vegan chocolate chips)
    • 3 ripe avocados (pitted)
    • ½ cup full-fat coconut milk (or milk of choice)
    • ¼ cup cocoa powder
    • 1 teaspoon vanilla
    • 1 teaspoon cinnamon
    • ¼ teaspoon salt (optional)

    Instructions
     

    • To melt the chocolate chips, create a double boiler by placing a bowl on top of a pan filled with 3 inches of simmering water. Gently stir the chocolate chips until they are fully melted then remove from heat. 
    • Place the pitted avocados, milk, cocoa powder, vanilla, cinnamon and salt in a high speed food processor and pulse until smooth. Pour in melted chocolate and pulse once again until everything is evenly incorporated. 
    • Pour mixture into four serving dishes or glasses and refrigerate until firm, a minimum of 3 hours. Serve with whipped cream or whipped coconut cream if you wish. 

    Notes

    If you don’t have chocolate chips on hand a roughly chopped chocolate baking bar will also work.
    Serve with whipped cream or whipped coconut cream if you wish. 

    Nutrition

    Serving: 1gCalories: 310kcalCarbohydrates: 21gProtein: 3.9gFat: 26.4gSaturated Fat: 9.5gPolyunsaturated Fat: 16.9gSodium: 90mgFiber: 10.2gSugar: 7.1g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Take a look at my Pinterest board for more recipe ideas!

    nv-author-image

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    12 Comments

    1. This sounds delicious; I just wish it were a bit less caloric. And that it was easier to find good avocados. The one thing I miss about southern California is the neighbors with avocado trees.

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