Vegan Chocolate Avocado Mousse Cups (Printer-Friendly)

Dairy-free mousse using ripe avocados, rich cocoa, topped with crunchy salted cacao nibs.

# What You'll Need:

→ 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

# How To Make It:

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

# Expert Suggestions:

01 -
  • Ready in just 15 minutes of active preparation
  • No baking required - just blend and chill
  • Perfectly balanced sweet and salty flavors
  • Nutrient-rich dessert with healthy fats from avocados
  • Naturally vegan and gluten-free
02 -
  • Use very ripe avocados for the creamiest texture
  • The mousse will keep in the refrigerator for up to 2 days
  • Press plastic wrap directly onto the surface of the mousse to prevent oxidation
  • For a more intense chocolate flavor, use Dutch-processed cocoa powder
  • Let the mousse sit at room temperature for 5-10 minutes before serving for the best flavor
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