Avocado Chocolate Mousse

If the tofu based chocolate mousse doesn’t do it for you, try this avocado based version. Most people seem to credit Laura Coxeter as the inspiration for this recipe and I would certainly agree. I first saw her when she appeared on River Cottage a few years ago and made a raw chocolate ganache tart. This is just a simplified version.

Serves 4



  • 2 large ripe avocados
  • Coconut oil – 50g
  • Cacao (or cocoa) powder – 70g
  • Maple syrup (or honey) – 2 tablespoons

Optional base:

  • Pecans (or almonds or walnuts or just use a mixture!) – 1/2 cup
  • Dates – 1/2 cup


  1. If you’re making the biscuity base, place the nuts and dates in a blender and blend until finely chopped
  2. Scrape out the mixture and put aside
  3. Gently heat the coconut oil in a pan so it melts. Allow to cool.
  4. Now place the avocados, coconut oil, maple syrup and cocoa powder in the blender
  5. Blend until smooth. This may take a few minutes.
  6. Place a large spoonful of the base mixture at the bottom of a glass (or bowl) and press it down firmly
  7. Add a few spoonfuls of the mousse mixture on top
  8. If you wish, you can add a third layer of berry compote – just heat a few handfuls of frozen berries in a pan until soft and mushy
  9. Repeat steps 6-8 for the remaining 3 portions
  10. Place the 4 glasses in the fridge for an hour or two and then serve




Print Recipe
Avocado Chocolate Mousse

Leave a Reply

Your email address will not be published. Required fields are marked *