Avocado Mousse Recipe


I knew avocado mousse was a thing I needed to try when talking to the sample lady at Marlene’s deli over the holidays. It’s not that I’m really a mousse girl, but the way she talked about it made me realize I needed to get in on this.

So, when I had an avocado browning by the minute I remembered the mousse and decided to give this little recipe a whirl. And, woa. Way better than expected.

The thing I like most, is it has this really decadent taste and texture to it, so it feels like you’re eating a rich, guilty dessert. But really, it’s an avocado and chocolate. Not even chocolate—but cacao. So basically two vegetables.

Plus the jars are adorable and makes it super easy to bring with you, anywhere really (shall the sweet tooth strike.) I’m sold on the avo mousse. Plus, it’s quick & easy.


Serves two

1 avocado, ripe
1/4 cup cacao powder
1/3 cup almond milk
1 tbsp cinnamon
dash maple syrup
dash vanilla extract
pinch of sea salt

Top with coconut chips, blueberries, cacao nibs, or a dollop of greek yogurt or coconut whipped cream. (Pictured with Ellenos greek yogurt, yum.)


Put all ingredients into blender. Blend until smooth, spoon into mini-mason jars. Let chill for 30 minutes. Add toppings & serve!