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Dairy-Free, Gluten-Free Vegan Chocolate Mousse

Read Time:

5 Minutes



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  • 1 cup canned coconut milk (full fat)

  • 1 ripe avocado

  • 1/4 cup unsweetened cocoa powder

  • 1/4 cup maple syrup (or agave syrup)

  • 1 teaspoon vanilla extract

  • A pinch of sea salt

  • Optional toppings: fresh berries, coconut whipped cream, shaved dark chocolate, or chopped nuts


  1. Prepare the Coconut Milk:

    • Place the can of coconut milk in the refrigerator for at least 4 hours, preferably overnight. This will cause the coconut cream to separate from the liquid.

    • Open the chilled can and scoop out the thick coconut cream into a blender or food processor. Discard the remaining liquid or save it for another use.

  2. Blend the Ingredients:

    • Add the ripe avocado, unsweetened cocoa powder, maple syrup, vanilla extract, and a pinch of sea salt to the blender with the coconut cream.

    • Blend until smooth and creamy, stopping to scrape down the sides as needed. Taste and adjust sweetness or cocoa powder if necessary.

  3. Chill the Mousse:

    • Spoon the mousse into serving bowls or glasses.

    • Refrigerate for at least 1 hour to allow the mousse to set and the flavors to meld.

  4. Serve:

    • Before serving, top the mousse with your choice of optional toppings such as fresh berries, a dollop of coconut whipped cream, shaved dark chocolate, or chopped nuts.


  • Ripe Avocado: Ensure your avocado is ripe to achieve a creamy texture without any lumps.

  • Sweetener: Adjust the sweetness to your liking. You can add more or less maple syrup depending on your preference.

  • Blending: For the smoothest mousse, use a high-speed blender or food processor.

  • Storage: Store any leftover mousse in the refrigerator for up to 2 days. The mousse may thicken slightly as it chills.

Enjoy your decadent, healthy, and satisfying vegan chocolate mousse!

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