Velvety Vegan Chocolate Mousse Recipe

For some of you, avocado pudding is probably old news, but for others, this might be the beginning of a beautiful friendship. Avocado creates a silken texture that you have to taste to believe (and I promise you won’t notice any avocado flavor). Unsweetened cocoa powder or carob powder can be used instead of cacao powder, and 1/3 cup maple syrup or coconut nectar can be used in place of dates, just reduce or omit the water.

Yield: 4 servings



  1. Combine the avocados, water, vanilla, and salt in a high-speed blender or a food processor. If you don’t have a high-speed blender, use the food processor here, not a conventional blender. Blend until smooth and combined, using the tamper if necessary with the high-speed blender.
  2. Add the dates and blend again until well-combined and smooth. You will need to use the tamper here with the blender. Add the cacao powder, put on the lid (so you don’t get dusted in chocolate!), and blend again until smooth. Taste for sweetness and add stevia, if desired. Serve immediately.
  3. Store leftover mousse in an airtight container in the refrigerator for up to 1 day.

From Practically Raw Dessertsby Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.