Avocado Chocolate Mousse

Avocado Chocolate Mousse is not just a healthy chocolate mousse; it is also one of the best easy dessert recipes you will ever make!  Creamy, rich raw chocolate mousse made with avocado is a dairy-free, gluten-free, Paleo, refined-sugar free, vegan dessert that is super simple and tastes impressive!

My first attempt at making chocolate mousse was the kind of utter disaster to which the producers of reality cooking shows must aspire. Ben and I were early in dating, and I wanted to wow him with a fancy home-cooked meal. Chocolate mousse seemed like the ideal dessert—it’s romantic, impressive, and makes anyone feel special. It turns out that it’s also probably not the best dessert to make when you are in a hurry and your mixer is broken. If only this easy raw Avocado Chocolate Mousse had been in my life back then!

2 Weck jars of Avocado Chocolate Mousse topped with whipped coconut cream and a fresh raspberry

Classic chocolate mousse is persnickety. It requires a careful series of properly executed steps. Ingredients must begin at certain temperatures, egg yolks tempered, double boilers employed, and egg whites whipped to peaks of perfection.

One slip, and you may be left as I was: serving your sweetie a bowl of lumpy, flat chocolate sauce, while he nods politely and insists that it tastes great, despite the fact that you can see him furtively eying the trashcan.

Good thing I had an extra pint of Ben and Jerry’s in the fridge!

Although I’ve since redeemed my chocolate mousse performance, it’s not a dessert I chose to make often. A classic chocolate mousse recipe is high maintenance, dirties four separate bowls, and is made heavy ingredients. It’s a special indulgence, not a regular event.

Avocado Chocolate Mousse, however is a completely different tale.

Not only does this velvety chocolate dessert taste utterly decadent, it’s made of wholesome, natural ingredients, dirties little beyond your food processor, and is so dead easy to make, even the most hapless and inexperienced of cooks can prepare it with absolute success.

overhead image of 2 servings of healthy chocolate mousse, made with avocado, surrounded by fresh raspberries and a bowl of whipped coconut cream

About this Avocado Chocolate Mousse Recipe

If the idea of a chocolate dessert with avocado gives you the heebie jeebies, please take a moment to reconsider.

The qualities that make avocados fabulous—richness, creaminess, and a buttery texture—are also qualities that lend themselves well to desserts. Avocados make the mousse smooth, thick, and decadent, and add healthy fats, fiber, and a host of vitamins too.

The Avocado Chocolate Mousse calories look on the higher side when taken at face value, but their source is those good, healthy avocado fats, combined with the dark chocolate, which offers antioxidants.

Raise your spoons, because this healthy Avocado Chocolate Mousse merits second helpings!

To make the Avocado Chocolate Mousse taste even richer, I used Almond Breeze Unsweetened Almondmilk Cashewmilk Blend. It’s as creamy as whole milk, but has only 25 tiny calories per serving. I love its mild, nutty flavor on my cereal, and it’s my top pick for smoothies too.

ingredients needed to make Vegan Avocado Chocolate Mousse

To make this Avocado Chocolate Mousse Paleo and vegan, be sure to use dairy free chocolate and maple syrup for the sweetener. If you are seeking and Avocado Chocolate Mousse keto recipe, I’m not an expert on this diet, so I can’t say for sure if it qualifies, but it does offer some of those great fats that I know are important to keto diet followers.

Vegan Avocado Mousse topped with Coconut Whipped Cream and fresh raspberries. A spoonful of mousse sits next to the dessert

2-Step Avocado Chocolate Mousse Recipe

Avocado Chocolate Mousse comes together in exactly one step, two if you count melting the chocolate.

  • Place everything into your food processor and blend until smooth.

fresh avocado and cocoa powder in the bowl of a food processor

The dark chocolate makes the taste of the avocado almost completely imperceptible (you can taste a faint hint, which didn’t bother me at all).

A topping of coconut whipped cream and berries catapults this easy recipe into the holy heavens of chocolate dessertdom.

Eaten immediately, avocado chocolate mousse reminds me of homemade pudding. After chilling a few hours, it thickens into a rich, truffle-like fusion of a mousse and a ganache.

If you are looking for more raw, healthy chocolate desserts like this Avocado Chocolate Mousse, be sure to check out my recipe for Avocado Brownies (fudgy perfection!)  Chocolate Mousse Pie (SO GOOD) and this no-bake Chocolate Ganache Tart.

Raw Chocolate Avocado Mousse topped with Coconut Whipped Cream

This easy Avocado Chocolate Mousse would be the perfect easy dessert to wow someone special, or you can enjoy as I did: in a quiet moment on my couch…followed by another quiet moment standing over the kitchen sink…followed by five more moments in front of the refrigerator.

Recommended Tools to Make Avocado Chocolate Mousse

Watch How to Make This Avocado Chocolate Mousse

Chocolate Mousse that's good for you! This Avocado Chocolate Mousse recipe is a dairy-free, gluten-free, refined-sugar free vegan dessert that is super easy and ready in 5 minutes!
4.74 from 23 votes
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Avocado Chocolate Mousse

Yield: 4 generous servings
Prep Time:
5 mins
Total Time:
10 mins
Creamy, rich healthy Avocado Chocolate Mousse made with avocado, dark chocolate, and maple syrup. You can't taste the avocado! Paleo, vegan and gluten free.


  • 4 ounces chopped semisweet chocolate — or chocolate chips, at least 60% dark, about 1/2 cup plus 2 tablespoons
  • 2 large ripe avocados — (about 8 ounces each)
  • 3 tablespoons  unsweetened cocoa powder
  • 1/4 cup  Almond Breeze Unsweetened Almondmilk Cashewmilk Blend
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon  kosher salt
  • Optional: 1–3 teaspoons light agave nectar — or maple syrup, OK to substitute pure maple syrup, though the flavor will change somewhat
  • For serving: fresh raspberries — sliced strawberries, whipped cream (or whipped coconut cream to keep vegan), chocolate shavings


  1. Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate does not burn. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm.
  2. Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade or high-powered blender. Add the melted chocolate, cocoa powder, Almondmilk Cashewmilk blend, vanilla extract, and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed. Taste and add a few teaspoons of agave if additional sweetness is desired. Spoon into glasses. Enjoy immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight. Serve topped with raspberries, cream, and chocolate shavings.

Recipe Notes

  • The mousse can be stored in the refrigerator, covered, for up to 1 week.
Course: Dessert
Cuisine: American
Keyword: Avocado Chocolate Mousse, Vegan Gluten-Free Dessert

Nutrition Information

Amount per serving (1 (of 4), a generous 1/4 cup) — Calories: 348, Fat: 27g, Saturated Fat: 8g, Cholesterol: 3mg, Sodium: 100mg, Carbohydrates: 29g, Fiber: 10g, Sugar: 14g, Protein: 6g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

I’m sharing this post in partnership with Almond Breeze. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue creating high quality content for you!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. For most people, I think, the title would totally throw them off! Yet if they were to try this, they would have no idea it had avocado in it! This mousse looks so dreamy I could shovel it all in my face in seconds! 

  2. This makes only one cup? Four 1/4 C. servings? Is the recipe easily doubled?

    • Hi Paul! It makes a bit more (more like 1 1/2 cups), so each of the 1/4 cup servings is generous and tastes quite rich. If you’d like more, you can very easily double it with great results. I hope you enjoy!

  3. Good morning Erin! This  recipe sounds delectable and I will definitely be making it! I’m wondering what you think the impact would be if I substituted Stevie for the agave or maple syrup?

    • I’ve never tried the recipe with Stevia (personally I’m not a huge fan of its taste) and actually enjoyed the mousse without any extra sweetener at all. If you like stevia though, it would definitely work here. Just add as you like to taste. I hope you enjoy the recipe!

    • Katherine Jensen Reply

      Hi! Recipe looks delicious :) Before I make it, can I substitute honey for the maple syrup? Thanks!

  4. STEVIA Miss Autocorrect!

  5. Fantastic recipe, friend! Perfect for Valentine’s Day! 

  6. oh yummy! I would try this! It looks really good!

  7. So yum and so healthy! Love how this comes together in the food processor :) 

  8. This is definitely my new favorite dessert! I love how easy it is! All the delicious flavor you’d expect from chocolate mousse without the fuss. Pinned!

  9. This look so delicious and healthy…I am making it ASAP(:

  10. I just love the look of this mousse! So delish ♥


  11.  I’ve been making chocolate avocado pudding for my son ( and myself!) for ages. I think this recipe will be the perfect addition to the  Valentine dinner I have planned.  Do you think it will turn out well if I use just almond milk,  or should I buy the cashew almond combo?

    • Sarah, this recipe will still taste great with almond milk. That said, if you like almond milk, I definitely recommend you check out the blend with cashew at some point. I enjoy switching it up between the two now. Happy Valentine’s Day, and I hope you love the recipe!


    Be my Valentine?

  13. Looks fantastic! Just wanted to note that not all vanilla extract is gluten free. So to make it gluten free, be sure to choose one that is. Thank you!!!

  14. What a charming and romantic dessert for Valentine’s day, Erin! Cute too! Love it ;-)

  15. I’m eating some now. :) I’ll admit it wouldn’t fool me into thinking it was real chocolate mousse, but it is definitely yummy, especially as a healthy-ish spread on toast in the morning. 

  16. If in a pinch you do not have a food processor, can use beaters and this still comes out fantastic. Attempted to use a nutra ninja and had to switch over to the beaters to salvage. worked like a charm! my boyfriend had no idea this was a healthy valentines treat 

    • Brittney, that is so good to know. I’m so happy you and your boyfriend enjoyed it, and how great that he didn’t even know it was healthy. Victory! Thanks so much for trying the recipe and letting me know how it turned out.

  17. Looks amazing and gonna try it! We don’t have this milk here in NZ. Do you think I can substitute with home made Almond or Cashew milk (or with coconut milk).

  18. So I tried out this recipe on a why-the-hell-not whim and because I was really curious to see how avocados and chocolate would work—it all turned out BEAUTIFULLY. I made it in a blender (which I don’t actually recommend as the mixture was too thick and I basically had to manually blend it ), but once it all came together, it looked exactly like your photos  (well, not as pretty) and it tasted delicious! The texture of it was creamy and truffle-like while the taste was smooth and chocolate-y with just a hint of nuttiness from the avocados. I would definitely make it again, although I’d actually make it the night before, letting it sit in the fridge all night because I found it tasted even better the next morning when I ate it for breakfast (and I’m not even embarrassed by that admission)

    • Sophie, I’m overjoyed to hear this! I’m so happy that you tried the recipe and loved it so much. Also zero judgement on eating this for breakfast from me—that sounds divine! Thanks for taking time to stop by and leave this lovely review.

  19. Dear Erin, so happy to have found your recipe as I don´t like to use fresh eggs in the recipes!! This chocolate mousse is super easy, healthy and delicious!! Many thanks!! :)

  20. I am getting ready to try this. trying to increase my healthy fats. How long will this keep in fridge?

  21. Hi Erin, I’m planning on making this for my Vegan Mother and Veggie sisters. The choice of milk in the Supermarket was Sweetened Almond Milk or Cashew Milk. Ive gone for Cashew Milk. Do you think I chose right? Not making it till Tuesday, so still time to change. It looks delicious.

    • Hi Lorna! I always prefer to bake or cook with unsweetened nut milk, because then I can more easily control the amount of sugar. Really, you could use almond milk or cashew milk—both are delicious! The unsweetened cashew milk that you bought will be perfect. I hope you and your family love the recipe!

  22. P.S Unsweetened Cashew Milk.

  23. Hi there, which sweetener was used to calculate the nutritional information? I am a diabetic and 29g of carbs is still really high :S  

  24. Hi, I am wanting to try this recipe, but I only use coconut milk when making vegan and gluten free recipes. Would coconut milk work, or should I stick with the cashew almond blend? 

  25. Hi there, just wanted to let you know I made this mousse and it was absolutely AMAZING!
    Both my boyfriend and I are into healthy eating and I didn’t know what to make for a dessert for his birthday dinner. Lets just say we enjoyed this guilt-free!! I loved it, thanks.

    • YAY!!!!! Sharne, I am so happy to hear this and totally honored that you picked it for a birthday dessert. Thanks for trying the recipe and stopping back by to let me know how it came out!

  26. Oh nooooooo just made this recipe and it is nassssstyyyy  , I seriously think I will never be eating avocados ever again and coming from a puertorican it is weird. It’s taste straight up like Avocados and chocolate powder. 

    • Hi Maria, I’m sorry to hear you didn’t enjoy this recipe. As you can see from the other reviews, many have liked it very much, but everyone has different tastes. I know it’s disappointing to try something new and not enjoy it, so I truly wish you would have loved it.

  27. Hi, how long can we concerve the mousse for? 

  28. My boyfriend and I knocked this recipe out in seconds. He couldn’t stop licking his fingers every step of the way. (I wonder if he’ll leave it alone long enough so it can chill in the fridge) I can’t wait to try it tonight after dinner.

    Sierra ❤️️ Chris 

    • Yay!!! I’m so happy to hear that this recipe was both easy and delicious. The best combination :-) I hope it tastes even better once it’s chilled! Thanks so much for trying it and for taking time to leave this review.

  29. My first try tasted too much like avocados until I added the agave. I probably used 2 tablespoons and that covered the veggie taste. 

    • Hi Samella, thanks for sharing this review! I’m glad you were able to find the right amount of agave to get the recipe just to your liking!

  30. Just made this. It’s okay. Does have avocado taste. I will eat it still though and enjoy it; I love the texture!  But my husband is passing. I used sugar instead of agave 1:1, but I’m not sure if that’s the correct substitution ratio. I think one of my avocados wasn’t as ripe as it could have been, which is contributing to the “green” taste. 
    So my recommendation would be to make sure your avocados are very soft and ripe.  I also can’t be sure I used exactly the right about of chocolate chips plus they were a generic brand. Probably best to use a high quality chocolate chip.  I will top with some fruit and whipped cream tomorrow and enjoy!  Oh, and the kids loved it. 

    • Hi Tara! Thanks for trying this recipe and reporting back. It’s definitely important to have ripe avocados, good quality chocolate, and agave (sugar will change the texture somewhat), so I think making those tweaks for next time will really improve the result. I’m glad to hear that it was a hit with your kids! Whipped cream and fruit sound like a delicious topping.

  31. I was wondering what you thought of making this with a large Slimcado – instead of the usual Haas Avocados? I don’t know if it would be as rich? (Since the fat content is lower). But I do have one ready to use, and am looking for a recipe…
    Also, do you have any suggestions for where Slimcados are ideal? Or other recipes? For example. Would it work in your Avocado Brownies?
    Thanks! Enjoying your blog!

    • Hi Shawna, I’m sorry, but I’ve never tried a slimcado so I can’t recommend it. Because the mousse doesn’t have additives like cream or egg yolks, the natural, healthy fats of a regular avocado are important to its texture. I recommend you play it safe here and use the avocado the first time. Then, in the future if you’d like to experiment, you could play around with a slimcado (or maybe even do half and half!). As for other recipes, it’d be an experiment since I’ve never used slimcados before, but I’d love to hear how it goes if you decide to try one!

  32. This is so delicious and a cinch to make!
    I am making this again today.

  33. Anamaria Gutierrez Reply

    Erin, I just tried this deliiiiiicious chocolate treat!!! Wow, it hits the chocolate spot right on and the texture -fresh- is superb! I just placed some in the fridge to have tonight and see how the texture changes… yumm.
    Will keep coming back to check some more recipes. Thank you so much for sharing!! –Anamaria

    • Anamaria, I am so happy to hear that you loved this recipe! Thank you so much for trying it and for reporting back. Enjoy every bite :)

  34. Sooo Good! I used a 80% dark chocolate. Couldn’t taste the avocado at all. Easy to make and you don’t feel guilty eating it! Amazing!!

    • Desi, I’m so happy to hear you enjoyed the recipe! Thanks for giving it a try and reporting back. :)

  35. Is it okay if I just use skim or fat free milk?

  36. Erin — How long will this recipe keep for? It unexpectedly made more than I need and wanted to keep it to have little spoonfuls on my cheat days. Any ideas on how long this will last in an airtight container in the refrigerator? I am worried about the avocados.

  37. I was hesitant about making this so I made half the recipe with a very ripe (I mean VERY RIPE) avocado. Just like you mentioned…pudding-like at first and then sets after chilling to a wonderfully thick consistency. While it can’t be confused for traditional mousse, it was the delicious healthy chocolate treat I was hoping for. Sadly, I only tasted a spoonful…my son and nephew (knowing full well they were avocado-based) gobbled them up and happily compared it to eating frosting!

    • Sandra, I’m happy to hear the recipe was enjoyed by all! Thanks so much for taking the time to try it and report back. :)

  38. So easy to make and used only a hand whip to make the mousse. Rich and delicious!!!

  39. I love love this! I’m keto and this is the perfect dessert. I use 100% dark chocolate and sweeten slightly with lakanto. I also whipped up some coconut cream and mixed some in to make the mousse fluffier then topped with the rest! I’ve made this at least once a week for the past month i love it so much.

    • YAY Katrina, I’m so glad to hear the recipe is a hit! Thanks for sharing your tweaks and leaving this great review!

  40. Ok, so I made this on a whim and modified the recipe a bit. It turned out very rich and concentrated in flavor – think flourless chocolate cake as a mousse/pudding – a little goes a long way. Pairs nicely with raspberries. If you don’t normally have dessert in your diet, I think you will like this unsweetened version. I used Ghiradelli Premium baking bar 100% cacao unsweetened chocolate in the amount of chocolate recommended by this recipe, did NOT use any cacao powder, used Native Forest unsweetened organic coconut milk in amount recommended for milk in this recipe, did not use any sweetener – no agave, no sugar, no stevia, no maple syrup. Followed the rest of the recipe for ingredients. Oh and I used my immersion blender which gunked up, but I didn’t feel like taking out my food processor. Left the leftovers in the immersion blender cup – so minimal cleanup.

  41. Ariel Warren, RD, CD Reply

    Erin!! I’m such a fan of so many of your recipes, but I just tried this chocolate avocado mousse and fell in love! Your recipes are delicious, so refreshing, and your pictures are gorgeous. Thank you for sharing!! ❤️❤️

    • Thank you so much, Ariel! I’m so glad to hear you enjoyed the mousse. Thanks also for taking the time to leave this wonderful review and rating!

  42. Thank you so much for sharing this recipe! I have made it countless times and I simply LOVE LOVE LOVE it! I love sharing it with others who aren’t vegan and they never can guess the ingredients! This is my favorite go-to chocolate vegan dessert recipe!

    • HOORAY Deanna! I’m thrilled to hear this recipe has been a hit for you. Thank you so much for taking the time to leave this wonderful review!

  43. Yum!  Creamy & delicious.  I didn’t add the adage or maple syrup as I love the dark chocolate flavor. 

  44. Wonderful presentation. Have to try this. Where are the jars from?

  45. I just made this with coconut milk and maple syrup and it’s delicious. Having a hard time waiting for it to chill so I can have some more. Thanks for the recipe!

  46. Gabrielle Berger Reply

    I made this tonight even though my brood balked at the idea of avocados in their dessert. The kids were completely won over! Used bittersweet dark chocolate and a bit of agave – and the whipped cream made the dish. I think I liked the softer consistency when it was first made better than the thicker version after being chilled in the fridge, but this recipe is definitely a keeper.

  47. Loveeeeeed it thank you 

  48. I stumbled upon this recipe and am thrilled that I did. It is absolutely amazing. Delicious! I never would have thought to combine avocadoes with chocolate. It is incredible. Thank you for sharing! Looking forward to trying other recipes on this site.

    • Sami, I’m so glad to hear the recipe is a hit! Thank you so much for taking the time to leave this review, and I hope you find some other new favorite recipes as well!

  49. Could i add 1 or 2 over ripped bannanas as well?

    • Hi Irene! That will make the mousse more liquidy and impart a strong banana flavor (it would likely be more like a very fruity, rich dessert smoothie). If that is what you are after, then go for it! Otherwise, I’d recommend sticking to the recipe as written.

  50. Hi Erin,
    I just made this but wanted to cut down on the sugar found in the chocolate, so I used 100% cacao and added stevia as the sweetener. Wonderful consistency, and I don’t taste the avocado at all. However, I had to use A LOT of stevia to make it sweet enough. Next time I make it  (I definitely will,) I’ll use 60 or 70% cacao. Thanks for the recipe. 

    • Hi Susan, thanks so much for reporting back about your tweaks! I’m glad you enjoyed the mousse.

  51. Hi,
    I have to make a nut free, coconut free, gluten free and dairy free dessert! So I’m planning on trying this recipe with soy milk. Any suggestions?

  52. I have a bag of peeled, cubed, frozen avocado on hand. Do you think if I thawed it a bit, it would work as well?
    I could adjust the almond milk to compensate for the liquid in the frozen avocado…thoughts?

    • Cath, I’ve actually never frozen an avocado, but I think it’s definitely worth an experiment! If you do try it, I’d love to hear how it comes out.

  53. Made as is, this recipe is very rich. It reminded me of icing, and I consider myself a chocoholic. I did find it needed a squirt of sweetener and used honey (sorry not vegan) and then I added the solid part of a can of coconut cream to lighten it. 
    Next time I would whip the coconut cream separately first and fold through the mixture afterwards. My children have really enjoyed it, so thank you. 

    • Claire, I am glad this hit the chocolate spot for you. Thanks for the suggestions and if you try the recipe this way next time, I’d love to hear how it goes!

  54. Best avocado mousse that I have ever made, and so simple. 

  55. Is the nutrition info with or without the berries and whipped cream?

  56. Mindy Kaltenbach Reply

    This is divine!! I had to add extra almond milk to get it to mix well though. Didnt need to add extra sweetner… it was delicious as is. Topped with Redi Whip Almond whip cream…YUMMY!

  57. Question: I don’t have a food processor would my Vitamix work?

    • Hi Elisa, I don’t own a Vitamix so I haven’t tried it myself, but I think it should be powerful enough to work here! I hope you enjoy!

  58. I attempted to use my vitamixer and it was no bueno. 

    Food processor was a little slow. Equipment aside, this dessert saved my life on a Friday. Thank you! 

  59. This was Amazing! Couldn’t taste the avocado, the dark chocolate was wonderful, no extra sweetener needed. My husband isn’t a dark chocolate fan so he said I was welcome to enjoy all of it. What a sweet guy! Used my blender with just a little extra almond milk. I blended the avocados with the almond milk first, then added the rest.

  60. Have not tried this recipe yet, but was wondering if anyone has tried to substitute Honey for the sweetener. 

  61. I made this and loved it – I’m not vegan so I subbed 2% milk and I used 54% dark chocolate chips and it worked great. It wasn’t until after I made it and cleaned up that I realized I forgot the sweetener (whoops), but I didn’t miss it. Thanks for a great recipe!

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