Avocado Chocolate Mousse (Creamy Vegan Chocolate Avocado Pudding)

This avocado chocolate mousse is thick, silky, and intensely chocolatey - without tasting like avocado. It's naturally sweetened with dates, extra-creamy from coconut yogurt, and boosted with a pinch of espresso for that "real chocolate mousse" flavor - no eggs or cream needed.

Dairy free avocado chocolate mousse is one of my favorite homemade desserts. I make it pretty regularly simply because I am always in the mood for chocolate, and it's an easy way to get my chocolate fix, just like with these fudgy black bean cookies.

Jump to:

• ⭐️ Why You'll Love This Chocolate Avocado Mousse
• 🥑 Ingredient Notes
• 📝 Variations & Substitutions
• 🥄 How To Make Avocado Chocolate Mousse
• 👩🏼‍🍳 Storage & Make-Ahead Instructions
• 👩🏼‍🍳 Expert Tips & Troubleshooting
• 🍓 Topping Suggestions
• 💬 Frequently Asked Questions
• 🍫 More Vegan Chocolate Recipes
• Avocado Chocolate Mousse Recipe

⭐️ Why You'll Love This Chocolate Avocado Mousse

• Tastes like real chocolate mousse (not avocado): ripe Hass avocado, cocoa powder, & a pinch of salt creates deep, fudgy flavor with zero "green" taste.
• Ultra-creamy, silky texture: coconut yogurt makes it feel mousse-y and luscious, even though it's completely dairy-free.
• Quick & no-cook: toss everything in a blender/food processor and you're basically done - no stovetop, no melting chocolate.
• Naturally sweetened: dates add caramel-y sweetness and make each bite rich and filling (so a little goes a long way).
• Easy to customize: make it extra-dark, espresso-infused, or sweeter; then finish it with berries, flaky salt, or whipped coconut cream.

🥑 Ingredient Notes

• Avocados - High in fiber, potassium, and healthy fats. Be sure to use use ripe avocados that are soft to the touch (and dark in color). More ripe avocados to use up? Try my avocado gazpacho!
• Pitted dates - High in fiber and full of magnesium and potassium.
• Cocoa powder - You can use either natural cocoa powder or Dutch cocoa powder here.
• Vanilla extract - Warm, rich notes will help to add flavor (and disguise that avocado taste!).
• Instant espresso or coffee - This is often the secret ingredient in chocolate cakes; it amplifies the taste of chocolate. You can also use decaf instant coffee if you are sensitive to caffeine.
• Salt - Like all desserts, a little bit of salt is always needed to bring out the flavor of the other ingredients.

📝 Variations & Substitutions

• Milk. Substitute your favorite plant-based milk, like oat milk, soy milk, or coconut milk.
• Sweetener. Substitute your favorite natural sweetener for the dates. Ripe banana, dried figs (just be sure to soak them in warm water for about 10 minutes before using), and maple syrup (1 tablespoon) all work well.
• Yogurt. Substitute your favorite plant-based yogurt for the coconut yogurt.
• Extract flavor. Add a pinch of almond extract or orange extract to change the flavor.

🥄 How To Make Avocado Chocolate Mousse

Add avocados, dates, cocoa powder, vanilla, coconut yogurt, instant espresso, and salt to a food processor or blender. Blend for 2-3 minutes until smooth. Turn machine off and scrape down sides of bowl using a rubber spatula.

Add almond milk and continue to blend for an additional 2 minutes. (The mixture will thicken after chilling.)

Spoon the pudding into an airtight container and chill in the refrigerator until ready to serve. When ready to serve, spoon mousse into small cups and top with berries and flaky sea salt (if using).

👩🏼‍🍳 Storage & Make-Ahead Instructions

• Storage: Place in an airtight container and store in the fridge for up to 5 days.
• To freeze: Place in a freezer-safe container and store in the freezer for up to 3 months. To thaw, place in your refrigerator overnight. I recommend giving it a quick whirl in your food processor or blender before serving.
• Make-ahead: This is an excellent make-ahead dessert, as it actually gets thicker and smoother after chilling in the fridge. Make it up to 2-3 days ahead, then store it covered in the refrigerator. Give it a quick stir before serving, and add toppings right before eating.

👩🏼‍🍳 Expert Tips & Troubleshooting

• Use very ripe Hass avocados. If they're firm or watery, the mousse can taste "green" and turn thin. Look for avocados that yield to gentle pressure. To speed up the ripening process, place them in a paper bag for a couple of days.
• Start with less liquid, then adjust. Add the non-dairy milk one tablespoon at a time; too much up front is the main reason mousse becomes pudding-like in texture.
• Fix bitterness fast. Cocoa powder can taste bitter if your dates aren't soft enough or you're light on salt or vanilla. To fix this, add a pinch more salt and 1-2 dates and blend again. If you want it sweeter still, add 1 or 2 teaspoons of maple syrup.
• Blend longer than you think. Scrape down the sides and blend until completely silky; any tiny avocado bits will make it taste more "avocado-like".
• Chill to set & mellow flavor. Refrigerate at least 1-2 hours or overnight so it thickens and the avocado flavor fades; if it's still too soft, chill longer.

🍓 Topping Suggestions

• Toasted nuts - Top your vegan chocolate avocado mousse with toasted walnuts, hazelnuts, or pecans. And, if you love the flavor of hazelnuts and chocolate, be sure to try my vegan nutella!
• Mixed berries
• Flaked coconut
• Cinnamon
• Coconut whipped cream

💬 Frequently Asked Questions

🍫 More Vegan Chocolate Recipes

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, TikTok, and Facebook.

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