Vegan Chocolate Avocado Mousse Story

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Vegan Chocolate Avocado Mousse Story

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An easy and healthy creamy chocolate mousse that is also gluten-free and vegan. Made with avocados, it's kid-friendly, nut-free, and the ultimate in decadence.

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– Avocados – Pitted dates – Cocoa powder – Vanilla extract – Coconut yogurt – Instant espresso or coffee (decaf works as well) – Salt – Unsweetened vanilla almond milk – Flaky sea salt (optional)

What You'll Need

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Step 1. Add avocados, dates, cocoa powder, vanilla, coconut yogurt, instant espresso, and salt to a food processor. Blend for 2-3 minutes until smooth. Turn machine off and scrape down sides of bowl using a rubber spatula.

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

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Step 3. Spoon the mousse into an airtight container and chill in the refrigerator until ready to serve.

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Step 4. When ready to serve, top with flaky sea salt (if using).

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* For the best texture, I recommend chilling your mousse in the refrigerator for at least 1 hour before serving. * Be sure to use ripe avocados. You want soft (and dark-colored) avocados that will blend well. To speed up the process, place them in a paper bag for a day or two.

Pro Tips

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* For the best texture, I recommend chilling your mousse in the refrigerator for at least 1 hour before serving. How to store: Place in an airtight container in the refrigerator for up to 5 days.

Pro Tips

SERVE AND ENJOY!

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