This chocolate avocado mousse is thick, creamy, and intensely chocolatey, with natural sweetness from ripe bananas. It’s a rich, smooth dessert you can make in 5 minutes, and you’d never guess it’s made with avocados!
Chocolate Avocado Mousse Without Dairy That Tastes Great
I first made this chocolate avocado mousse in 2013, when I had to give up dairy while breastfeeding my youngest. That’s when I began experimenting with healthy desserts, many of which eventually made their way into my Clean Treats cookbook.
These days, I make this mousse whenever I buy a bag of avocados, and they all seem to ripen at once! It’s a simple way to use them up, and I love that I can make a rich, chocolatey dessert that’s filling and has plenty of healthy fats.
What You’ll Need
These five ingredients make a rich chocolate mousse without dairy or eggs. The ripeness of the bananas and avocados makes a big difference in the sweetness and texture.
- Ripe bananas: Add natural sweetness and help thicken the mousse. The riper they are, the sweeter the dessert.
- Ripe avocados: Give the mousse its thick, creamy texture without cream or butter.
- Unsweetened cocoa powder: Provides the rich chocolate flavor.
- Honey: Adds sweetness and balances the cocoa’s bitterness.
- Vanilla extract: Rounds out the chocolate flavor.
Laura’s Tips for Chocolate Avocado Mousse
Use ripe bananas and avocados. Bananas with brown spots are naturally sweeter, while ripe avocados have a milder flavor and blend more smoothly. If your fruit isn’t ripe enough, the mousse can taste less sweet or have a stronger avocado flavor. Taste it after blending and add a little more honey if needed.
Unlike traditional mousse made with whipped cream or eggs, this version gets its texture from avocado and banana. It’s naturally thicker and less airy, somewhere between chocolate pudding and mousse. Blend just until smooth rather than continuing to process it.
I recommend eating it within 1 to 2 days. Keep it covered in the refrigerator, preferably with plastic wrap pressed against the surface. Since the bananas are fresh and uncooked, the flavor and texture can change as they sit. You can freeze leftovers, but I prefer this mousse fresh because freezing changes its texture.
Yes. A blender works too. You may need to stop and scrape down the sides a few times to get everything completely smooth, especially if you’re making a small batch.
The cocoa powder and ripe banana help mask the avocado flavor. When the avocado is ripe and the mousse is properly sweetened, the chocolate should be the dominant flavor.
Chocolate Avocado Mousse (Super Easy!)
Ingredients
- 3 ripe bananas, with brown spots for extra sweetness
- 2 ripe avocados, peeled and pitted
- 6 tablespoons unsweetened cocoa powder
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
Blend:
- In a food processor or blender, blend the ripe bananas and avocados until completely smooth, with no visible chunks.
- Add the cocoa powder, honey, and vanilla extract. Blend again until smooth and creamy. Taste, then add an extra tablespoon of honey and blend again if you'd like it sweeter.
Chill:
- Divide the chocolate mousse among 4 ramekins or small serving bowls. Refrigerate for at least 1 hour, preferably 4 hours or overnight, for a thicker mousse consistency.
Serve:
- Serve cold, topped with whipped cream or dairy-free topping, fresh berries, or shaved chocolate.
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Kristine says
I can’t believe easy this mousse was! So, so good! I’ll be adding this to my regularly made treats. Thank you!
Lisa Porter says
I’m always on the lookout for healthy desserts…this was perfect! It’ll be on repeat all summer. Thanks so much for the great recipe.
Mel says
This chocolate mousse was silky smooth and so delicious. Thanks for sharing!
Fiona Maclean says
I love this – such a great idea – my own version didn’t have the bananas but this one is way better for that.