This chocolate mousse is decadent, rich, nourishing and packed full of healthy fats. It is also dairy, egg and refined sugar free as well as being super quick to whip up (think less than 5 minutes). There are many vegan chocolate mousse recipes out there using avocado but I haven’t found that I really liked the taste of any of them. Recently I came across a recipe using coconut cream. During the making of that recipe I felt that it needed a little something more – and that is how this recipe was born!
I love that this is basically a delicious and guilt free serving of good fats that will nourish your brain and body and can help you become a fat burning machine if you are looking to follow a low carb/high fat or ketogenic type diet.
A little of this goes a very long way. I ate a reasonably small amount of it for breakfast on the morning of some important recipe testing and stayed full for over 4 hours! The little pot in the picture is WAY too much for one person!
This recipe is easily adaptable to your own tastes and health requirements. I will try to cover all bases in the recipe but feel free to mix it up and make it your own – and leave the details in the comments to that others can try your way too!
270 ml coconut cream. I use Honest to Goodness brand which does not contain any additive or BPA.
1 medium avocado
1/2 – 2/3 cup raw cacao – the more you use, the darker and richer the taste will be.
3 – 7 medjool dates (depending on the size and your taste buds) or 4 teaspoons raw honey /maple syrup/ rice malt syrup. I don’t use stevia but you could try some of that if you like and let me know how it works. See below for a keto version without any sweetener.
If you are still used to quite a bit of sweetness then increase this amount to the taste that works for you and aim to reduce the amount over time.
1/2 teaspoon vanilla
optional – a small pinch of sea salt (salt and chocolate are a match made in heaven!)
Mix everything together in a food processor or with a hand mixer – done!
If you are using dates you will need a food processor and will need to process it for a few minutes extra to make sure there are no bits.
Taste before you serve it up and adjust the sweetness and cacao to your liking.
Eat it straight away or refrigerate for up to a week. The version made with dates has a better texture when refrigerated and is by far my favourite tasting one too.
Remember, this is VERY rich – don’t go overboard! It might not seem like it makes a large quantity but a little goes a long way.
For a Keto version leave out the dates and add in a few drops of peppermint oil – yummy and completely sweetener free!
p.p.s. These days I pop in a raw mushroom or 2 – no one has noticed yet!
I would love to hear your thought on this and any variations you try.