Healthy Avocado Chocolate Mousse

This easy avocado chocolate mousse can be made in a blender in 2 minutes! And its A ragluten-free, egg-free, dairy-free, refined sugar-free, low carb, vegan, and paleo dessert.


  • 2 ripe avocados I used Hass avocados
  • 1/3 cup minus 1/2 tablespoon (90 grams) agave nectar*
  • 1/3 cup (40 grams) raw cacao powder or unsweetened cocoa powder
  • 2 tablespoons unsweetened almond milk or any other plant milk
  • 1/2 teaspoon almond extract or vanilla extract
  • 1/2 teaspoon chia powder
  • 1/8 teaspoon kosher salt


  • cacao nibs, fresh raspberries, whipped coconut cream


  1. Halve the avocados and scoop the flesh into a food processor or blender.
  2. Add the almond milk, cacao powder, chia powder, agave nectar and almond extract.
  3. Mix for a minute or until smooth.
  4. Taste and adjust with extra agave nectar if needed.
  5. Spoon the avocado chocolate mousse into pretty glasses or ramekins (I used a piping bag).
  6. Refrigerate for at least 30 minutes before serving.
  7. Serve plain or topped with cacao nibs, fresh raspberries, and/or whipped coconut cream.


*To make this recipe paleo, replace the agave nectar with honey or maple syrup.