When you think of chocolate mousse, you think of a light and airy delicacy. Whether its fluffy and light or smooth and creamy, it’s a perfect ending to a savory meal.


Avocados, on the other hand, are usually M.V.Ps in my guacamole dishes, sliced on sandwiches, or cubed into salads. But today, I decided to skip the traditional mousse recipe, and opt for avocados in place of milk.


Avocados are naturally creamy, rich, and mild in flavor. They really incorporate nicely into the powerful flavor of the cocoa. This makes for a decadent dessert packed with good fats, vitamins and nutrients.

What you need:

  • 2 ripe avocados
  • 1/4 cocoa powder
  • 1/4 nutella spread  ** nutella can be easily substituted for semi-sweet chocolate chips, honey, sugar, or any sweetener you have on hand **
  • 2-3 tbsp coconut milk
  • sliced almonds (for garnish)

Scoop out avocado into blender, add cocoa powder, nutella, and 1 tbsp coconut milk. Blend until smooth (pulsing for 30 second intervals, then scraping sides with spatula). Add more coconut milk, to desired consistency.

Spoon mixture into 4 dessert bowls and refrigerate for 1 hour. Serve chilled and sprinkle with sliced almonds or semi-sweet chocolate shavings.


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