Vegan Chocolate Avocado Mousse Cups
Rich, velvety, and deeply chocolatey, this mousse is the kind of dessert that makes people ask for the recipe before they've even finished their cup. Ripe avocados form the creamy base, blending with unsweetened cocoa powder, maple syrup, and full-fat coconut milk into something that tastes genuinely indulgent — no dairy, no eggs, no compromise. The whole thing comes together in a blender in just a couple of minutes, then chills in the fridge until firm and cold, which makes it a great make-ahead option when you're feeding a crowd or just want dessert ready to go. A pinch of flaky sea salt and a scatter of vegan chocolate chips on top take it from simple to stunning. It serves four, so there's just enough to share — or not.
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Learn more →Ingredients
4 servings
- 2 large ripe avocados, halved and pitted
- ⅓ cup unsweetened cocoa powder
- ¼ cup maple syrup
- 3 tbsp full-fat coconut milk
- 1 tsp vanilla extract
- ¼ tsp fine salt
For serving
- vegan chocolate chips, for serving (optional)
- flaky sea salt, for serving (optional)
Instructions
- 1
Scoop the avocado flesh into a food processor or blender. Add the cocoa powder, maple syrup, coconut milk, vanilla extract, and salt.
- 2
Process on high, scraping down the sides with a rubber spatula as needed, until the mixture is completely smooth and no green streaks remain, about 1–2 minutes.
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