Ripe avocados blend into a silky, spoonable base here, deepened with cocoa powder and melted chocolate until every streak of green disappears into rich, uniform dark brown. Coconut milk adds a touch of creaminess while maple syrup and vanilla round out the flavor with warmth and just the right amount of sweetness. The whole thing comes together in one food processor bowl, no baking, no fuss, and chills into a mousse that's firm enough to hold its shape when you tilt the glass. A pinch of flaky sea salt and a scatter of fresh berries on top give it a little contrast in both flavor and color. It's an easy make-ahead dessert that fits neatly into a dairy free spread without skimping on that dense, spoon-coating texture you want from a good mousse.
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Learn more →4 servings
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Place the chopped vegan chocolate in a small microwave-safe bowl and microwave in 20-second bursts, stirring between each, until fully melted and smooth. Set aside to cool for 5 minutes.
Scoop the avocado flesh into a food processor or blender. Add the cocoa powder, maple syrup, coconut milk, vanilla extract, and fine salt. Process until completely smooth, scraping down the sides as needed, about 1 minute.
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