Vegan Chocolate Mousse

There is an awesome little organic takeaway food store right near my new home in Soho called Organic Avenue. I was in there the other day browsing for a salad when I came across a vegan chocolate mousse. I noticed the main ingredient was avocado – genius! Why hadn’t I thought of that!? I remember my Dad animatedly regaling me with his avocado ice cream making adventures a while back and it never sparked the idea in my mind about the amazing creamy texture of avocado and how well that would translate into a dessert. Singaporeans love sweet avocado smoothies so this idea has been sitting right in front of me for some time. I hopped on Pintrest to discover this dessert idea is all the rage, I’m seriously behind with the discovery of this one. It’s absolutely delicious and nutritious! Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid and unsweetened natural cocoa powder is high in phytonutrients and phytochemicals which promote long term health, so nosh on this instead of a traditional butter and cream laden mousse recipe!

I served my mousse with sliced banana as it was the only fresh fruit I had on hand (ended up being a fabulous combination), I would definitely recommend also adding some fresh raspberries and strawberries on the side.

You will need to tweak the quantities of things to get to your taste liking. This mousse would be amazing with cherry, vanilla, cinnamon and coconut flavors. My next one is definitely going to be a coconut version with some toasted coconut on the top, yum. My advice when serving this dish to someone is to not tell them straight away that the key ingredient is avocado.

Ingredients (serves approx. 3)

  • 1 large ripe avocado
  • 1 large tablespoon smooth almond butter
  • 5+ heaped teaspoons good quality unsweetened cocoa powder (e.g. Green & Black’s)
  • Natural honey or maple syrup
  • Unsweetened almond milk
  • Sea salt
  • Fruit for garnish (fresh raspberries, banana)


Slice the avocado and put in blender or food processor. Add in a large tablespoon of almond butter plus about 3 – 4 tbsp of cocoa powder, pinch of salt and 1 tbsp honey. Add in a dash of almond milk and begin to blend. You will begin to see the color change and may likely need to add more cocoa powder to get the rich chocolate color to come through. Taste and add small amount of honey as required to taste along with small dash of almond milk to allow the blender to mix into a thick, creamy paste.

Once desired flavor and consistency is reached scoop into serving jars, cups or bowls and serve immediately refrigerate for a few hours to set. Serve with fresh sliced berries and / or banana. Toasted crushed nuts (almonds, pecans, pistachios, walnuts) would also make an excellent accompaniment.


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