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This creamy, rich Avocado Chocolate Mousse is a vegan, dairy-free, gluten-free, and naturally-sweetened dessert that is super simple and tastes impressive!

Two jars of healthy vegan 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.

Needless to say, my first attempt at making chocolate mousse was an utter disaster. Word to the wise, it turns out classic chocolate mousse is 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!

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

5 Star Review

“This is THE BEST MOUSE I’VE HAD IN MY LIFE! So easy to make and more delicious than dairy/sugar-based mouse recipes…caters to everyone’s dietary requirements.”

— Beth —

While traditional chocolate mousse is high maintenance, dirties more dishes than it’s worth, and is made of heavy ingredients, this avocado chocolate mousse, is a completely different tale.

  • This velvety chocolate dessert tastes utterly decadent (just like Vegan Chocolate Pie) but it’s made of wholesome, healthy, natural ingredients.
  • The calories may look on the higher side, but their source is those good, healthy avocado fats, combined with dark chocolate, which offers antioxidants.
  • Avocado mousse dirties little beyond your food processor, simply combine the ingredients together and blend away.
  • Plus! It is so dead easy to make, even the most hapless and inexperienced of cooks can prepare this impressive-looking dessert with absolute success.

Bottom line: avocado chocolate mousse is not just a healthy chocolate mousse; it is also one of the best easy dessert recipes you will ever make (these Avocado Brownies and this no-bake Chocolate Ganache Tart are other worthy contenders for this title).

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

How to Make Avocado Chocolate Mousse

If the idea of a chocolate dessert with avocado gives you the heebie-jeebies, please take a moment to reconsider (or make these One Bowl Brownies).

Eaten immediately, avocado chocolate mousse reminds me of homemade pudding and after chilling a few hours, it thickens into a rich, truffle-like fusion of a mousse and a ganache. No strong avocado flavor—I promise!

The Ingredients

  • Avocados. 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, decadent, and add healthy fats, fiber, and a host of vitamins too. (Did you know avocados also make killer Avocado Ice Cream?)
  • Dark Chocolate. Makes the taste of the avocado almost completely imperceptible. For best results choose a high-quality chocolate bar. My preference is something that’s at least 60% dark, however, readers have used other varieties of dark chocolate with great success.
  • Cocoa Powder. Intensifies the chocolate flavor to make this mousse ultra-rich and insanely decadent (like these Vegan Brownies and Black Bean Brownies).
  • Non-Dairy Milk. My go-to milk for this avocado mousse is unsweetened almond cashew milk. I love the slightly nutty flavor and added creaminess it lends to the recipe. You can use any milk option you enjoy though.
  • Agave. My choice for a natural sweetener. Maple syrup may also be used and some readers have also opted for Stevia with reported success. Feel free to adjust the amount to suit your tastes. A few readers have even omitted the sweetener entirely and enjoyed an extra-dark chocolate mousse.
  • Vanilla. Balances and smooths out the flavors and helps to further mask any avocado flavor that may be present.
  • Salt. Just a pinch to enhance the flavors and bring everything together.
  • Topping. A topping of coconut whipped cream and berries catapults this easy recipe into the holy heavens of chocolate dessertdom. (Cranberry Orange Sauce would also be a delish topping.)

Dietary Note

What I love most about this recipe is how flexible it is to different dietary preferences. It’s my go-to anytime I’m serving a crowd with an array of dietary needs.

  • To make this avocado chocolate mousse paleo and vegan, be sure to use dairy free chocolate and maple syrup for the sweetener. (These Paleo Brownies are another great option.)
  • If you are seeking a keto avocado chocolate mousse 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.
  • If a gluten free chocolate avocado mousse is what you need, no worries, this recipe, as it is written, is entirely gluten-free. Just check your ingredient labels to ensure they were manufactured in a gluten-free facility. (For another gluten free dessert, try these Chocolate Meringue Cookies.)
fresh avocado, melted chocolate, and cocoa powder in the bowl of a food processor

The Directions

  1. Melt the chocolate.
  2. Combine everything in your food processor and blend until smooth.
  3. Spoon into dessert bowls topped with desired toppings. ENJOY!


You may either serve immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled; about 2 hours or overnight.

Storage Tips

  • To Store. The mousse can be stored in the refrigerator, tightly covered, for up to 1 week.
  • To Freeze. You may free the mousse in a freezer-safe container for up to 2 months. Defrost overnight in the refrigerator before serving. Although a few readers have reported enjoying this mousse in its frozen form too (like a fudgesicle)!

Recommended Tools to Make Avocado Chocolate Mousse

  • Food Processor. For whipping together this smooth, creamy vegan chocolate mousse.
  • Mini Jars. Not necessary but totally adorable.
Two servings of No Cook Chocolate Avocado Mousse topped with Coconut Whipped Cream and fresh berries

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.

Frequently Asked Questions

Can I Add Banana to Avocado Chocolate Mousse?

I don’t know that I would recommend adding banana as it may make the mousse too liquidy (like a smoothie ) impacting both its taste and texture. With that being said, if you’d like to experiment with adding bananas I would love to hear how it goes.

Can I Make Avocado Chocolate Mousse in a Blender if I Don’t Have a Food Processor?

Other readers have reported having some difficulty making this mousse in a blender so I don’t know that I would recommend that route. The mouse is just too thick and creamy. If you don’t have a food processor, most readers have said using an electric mixer with beaters worked best.

Can I Sweeten Avocado Chocolate Mousse with Honey?

Sure. If you do not need this mousse to be vegan, many readers have reported using honey instead of maple syrup or agave to sweeten this avocado mousse with great results.

Avocado Chocolate Mousse

4.79 from 69 votes
This creamy, rich, and healthy avocado chocolate mousse made with avocado, dark chocolate, and agave is paleo, vegan, and gluten free. EASY!

Prep: 5 minutes
Total: 10 minutes

Servings: 4 generous servings


  • 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  unsweetened almond milk
  • 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


  • 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.
  • 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, almond milk, 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.



  • TO STORE: The mousse can be stored in the refrigerator, covered, for up to 1 week.
  • TO FREEZE: Freeze avocado mousse for up to 2 months. Defrost overnight before serving.


Serving: 1(of 4), without toppingsCalories: 363kcalCarbohydrates: 32gProtein: 6gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 2mgPotassium: 819mgFiber: 13gSugar: 13gVitamin A: 161IUVitamin C: 10mgCalcium: 62mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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Recipe Rating


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    1. 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!

  1. 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 Stevia for the agave or maple syrup?

    1. 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!

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

  2.  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?

    1. 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!

  3. 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. 5 stars

    1. I’m glad to hear that you enjoyed the mousse Anne Marie. And I’d definitely be smiling if it were on my toast. Thanks so much for stopping by and sharing!

  4. 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 5 stars

    1. 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.

  5. 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).

  6. 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)5 stars

    1. 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.

      1. Hi Lynn! I have not tried the recipe this way, so I’m not sure how it would turn out. If you decide to experiment with it, I’d love to hear how it goes.

  7. 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!! :)5 stars

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

    1. Hi Tammy! If you keep it in an airtight container and press saran wrap across the top, it will last for at least 1 week.

  9. 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.

    1. 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!

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

  11. 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? 

  12. 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.5 stars

    1. 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!

  13. 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 5 stars

    1. 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.

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

    1. 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!

  15. 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!

    1. 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!

    1. YAY Jan! This makes me so happy to hear. Thank you for taking time to come back and leave this glowing review too!

  16. 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!! –Anamaria5 stars

    1. 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 :)

  17. 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!!5 stars

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

  18. 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.4 stars

    1. Hi Shannon, it’ll keep about a week in the fridge, covered. I’m happy to hear you enjoyed it!

  19. 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!5 stars

    1. 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. :)

  20. 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.5 stars

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

  21. 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.4 stars

  22. 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!! ❤️❤️5 stars

    1. 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!

  23. 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!5 stars

    1. 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!

  24. 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!5 stars

  25. 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.4 stars

    1. I am so happy you all enjoye dit so much Gabrielle. Thanks for taking time to leave this kind review!

  26. 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.5 stars

    1. 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!

    1. 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.

  27. 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. 4 stars

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

  28. 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?

  29. 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?

    1. 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.

  30. 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. 4 stars

    1. 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!

  31. 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!5 stars

    1. 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!

  32. 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! 5 stars

  33. 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.5 stars

  34. 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!5 stars

  35. Love this easy recipe!!
    I always tweak things when I make them sometimes they flop sometimes it’s a total score…
    I followed this recipe though I used a blender ( tougher to get out )
    I was looking for a frozen treat and wondered if this would work…well …. SCORE!!! Oh my it tastes like the pudding pops from my youth lol!!
    I love this as a mousse and even more as a frozen treat!!

    I will be tweaking more I think and maybe adding a layer of berries??? For now this is amazing!!5 stars

    1. YAY! I’m so happy to hear that you enjoyed this recipe, Lynn! Thank you for taking the time to share this kind review and your success with freezing it!

  36. Made this as a healthy Fathers Day dessert and it was good! It was a bit too chocolate-y and a little bitter so I topped it with some almond vanilla ice cream to offset the bitterness. Next time I’ll add some more sweetening agents.5 stars

  37. I am new to Vegan cooking and am looking for the best ingredients to use. You say to use a high quality dairy free chocolate, of at least 60% cocao- can you share the brand name that you used in this recipe? Thank you.

    1. Hi Mary! Unfortunately, I don’t recall exactly which brand I used, but any high-quality chocolate that fits the description should work well. I hope you enjoy the recipe if you try it!

      1. Hello. We are Vegan So how can I substitute cocoa powder for the Chips?
        I also have Baking Chocolate so how much should I increase the sweetness?

        1. Adolfo, I am afraid I can’t recommend that swap as the melted chocolate is very important here. You might try a vegan chocolate brand you enjoy.

  38. Looking forward to serving this awesome looking dessert at a special dinner gathering. I’d love to make it the night before. Just wondering about the texture. If I store it in a container in the fridge and serve it 24 hours later, will it be easy to ‘dish’ into the desert glasses and retain a smooth, just made look? Thanks so much for sharing this receipe.

    1. Hi Sonji! It will thicken a bit once refrigerated, but I think that should work great. I hope you enjoy the recipe if you try it!

  39. So easy and nutrient rich! I’m going to make coconut whipped cream next time and top it with some fresh fruit. I’m thinking banana will be a yummy topping ? Definitely try this out!5 stars

  40. Hi Erin, I am hoping to make this for my husband’s birthday. The chocolate chips and chunks have a lot of sugar that we are avoiding. Would this work using pieces of a dark chocolate bar ? Then I can add the sweetener in a different form (may try date puree if you think this would work or use maple syrup).
    Thank for your enthusiasm and information as you describe the recipes,

    1. Hi Peggy! I recommend using chopped semisweet chocolate or chocolate chips that are at least 60% dark, but other readers have reported success with using 85% and 100%. If you decide to try it too, I’d love to hear how it goes!

  41. This is THE BEST MOUSE I’VE HAD IN MY LIFE! So easy to make and more delicious than dairy/sugar based mouse recipes…caters to everyone’s dietary requirements and leaving you feeling healthy and energetic!5 stars

  42. This recipe was really good! You gave a lot of room for changing things, so I’ll tell you what I did. I had a bittersweet chocolate bar I needed to use up (66%) and also some dark chocolate chips (60%). It was super bitter to me at first. Not having agave, I ended up putting honey in, then some corn syrup, then actually just sugar, a little at a time so that it tasted right to me….which with my combination of dark/bittersweet chocolate and the cocoa powder, was at least 3 times the sweetener you recommended. I didn’t have almond milk, only cream for the liquid, so that is what I used. My avocados were super ripe…maybe too ripe, but I used them anyway. Mine tasted best refrigerated. I did experiment and freeze some containers, thawed them in the refrigerator, and they tasted great. I think the refrigerated and frozen had the same texture, maybe a little grainier than that which was tasted right out of the blender, maybe from the melted chocolate solidifying. Thank you for the recipe!5 stars

    1. Hi Theresa! So glad you enjoyed the recipe! Thank you for this kind review and your feedback on the changes!

  43. I was a little worried about bringing an avocado based dessert to a friend’s house for a dinner party, but she’s dairy free and I’m gluten free so I try to find creative recipes. This recipe was GREAT, so much so that everyone was shocked it was avocado (I waited until they all ate some first so they weren’t biased!) and they asked for the recipe. Go for it, it really works!5 stars

  44. My teens frequently request this recipe…and whenever I bring it over as a dessert to a dinner party, people are shocked it has avocados!
    Thanks for sharing!5 stars

  45. Delicious! I had too many ripe avocados and decided to give this a try. I actually forgot to add the cocoa powder (ddn’t miss it) and didn’t add any form of sweetener (agave, sugar, etc). I certainly did not miss either. It was amazing and I will certainly use this recipe again.5 stars

  46. I made this two ways; one with the 60% cacoa chocolate and one with milk chocolate. They were both Delicious! I made it with agave.
    I am so grateful to have found this recipe.
    My Wonderful husband likes the milk chocolate recipe better.
    I love them both. The 60% cacoa chocolate is so decante and rich, Very Delicious! It taste like Ruth Chris Chocolate flour cake to us.
    My in- laws loved both also, but looked the milk better too.
    God’s peace and blessings5 stars