Author's Notes: This creamy, dreamy, dairy-free dessert is super simple to whip up and can serve as an after school snack or an elegant course at a dinner party. (Recipe adapted from Well Plated).

Vegan Avocado Chocolate Mousse Print Recipe


  • 4 oz Scharffenberger Semi-Sweet Chocolate, chopped
  • 2 large ripe avocados
  • 3 Tbsp unsweetened cocoa powder
  • 1/4 cup cashew milk
  • 1 tsp pure vanilla extract
  • 1/8 tsp kosher salt
  • 1-3 Tbsp honey (depending on how sweet you want it
  • fresh raspberries for serving


  1. Melt chocolate in the top of a double boiler, then transfer to a bowl and cool until just barely warm.
  2. While chocolate is cooling, halve and pit the avocados, then scoop into a food processor fitted with a steel blade (you can also use a high power blender such as a VitaMix).
  3. Add the melted chocolate, cocoa powder, nut milk, vanilla, honey and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed.
  4. Spoon into glasses and serve immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled (2 hours or overnight). Serve topped with berries, coconut whipped cream and chocolate shavings.