Vegan, gluten free, nut free


This chocolate avocado mousse is so rich, creamy and indulgent you’d never guess it was healthy! What’s more, it’s so quick and easy to make that once you’ve made it the first time, it’ll become a staple dessert recipe!


The base of the mousse is the avocado which gives it the fantastically creamy texture. Avocado is packed full of healthy fats which are just what we need when craving something comforting, but if you’re not a fan of the taste, the balsamic vinegar acts to mask it without leaving an aftertaste.


I like my chocolate avocado mousse to have a really rich, dark chocolate flavour so I use 3 tablespoons of cacao powder. If you’re a more a milk chocolate fan, try starting with 1 and a half, or 2 tablespoons and adjust it according to your taste. The honey or maple syrup quantity can also be adjusted to your preference, I prefer my chocolate avocado mousse to be on the less sweet side (resembling an 80% cocoa chocolate).


To top it all off, the crystallised mint adds a bit of freshness, but also some more sweetness to balance the bitter chocolate.



Chocolate Avocado Mousse



Serves: 4

Prep: 10 mins + resting time





2 ripe avocados

3 tbsp raw cacao powder

1 vanilla pod seeds

4 tbsp honey or maple syrup

1/2 tsp balsamic vinegar

1 tbsp milk of choice (I use unsweetened almond)


Mint Leaves


12 fresh mint leaves

1 egg white (or some water)

2 tbsp sugar of your choice






  1. Puree avocados and milk in high speed blender until smooth.
  2. Add the remaining ingredients. Blend again until well combine, stopping to scrape any avocado from the sides if necessary.
  3. Place into four small glasses or bowls.
  4. Refrigerate for at least 30 mins before serving.



Mint Leaves


  1. Wash and dry the mint
  2. Whisk an egg white until fluffy (if using)
  3. Coat the mint leaves with a thin layer of egg white (or water) on both sides.
  4. Sprinkle the sugar over the leaves, turn and repeat on the other side.
  5. Place them on parchment paper and leave to dry uncovered, in a dry place, until crystallised (usually around 2 hours)