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Ingredients (12)

  • 2 avocados, very ripe
  • 4 ounces (125 grams) 70% cacao baking chocolate, melted
  • ¼ cup (60 milliliters) unsweetened cocoa powder
  • 6 tablespoons (90 milliliter) maple syrup
  • ⅓ cup (75 milliliters) almond milk
  • ½ teaspoon (2 milliliter) vanilla extract
  • ¼ teaspoon (1 milliliter) cinnamon
  • Sea salt
  • 1 cup (250 milliliters) raspberries

Coconut Cream:

  • 2 (14-ounce/414-milliliters) cans full-fat coconut milk, refrigerated overnight
  • ⅓ cup (75 milliliters) powdered sugar, sifted
  • A few drops of vanilla extract

My husband, Jack, isn’t the biggest fan of avocados. I prep this one while he’s not looking, and he’s yet to realize that this decadent chocolaty dessert is made from pureed avocado.


  1. In a food processor, combine the avocados, melted chocolate, cocoa powder, maple syrup, almond milk, vanilla, cinnamon, and a pinch of salt.
  2. Puree until creamy.
  3. Spoon the mousse into 4 small ramekins and chill for at least 1 hour.

Coconut Cream:

  1. 1
    Remove the coconut milk from the fridge and carefully scoop the thick solid part off the top. Save the watery part for another use.
  2. 2
    Use an electric mixer to whip the coconut cream until fluffy, 3 to 5 minutes.
  3. 3
    Add the powdered sugar and vanilla and mix again.
    _Variations: Add ½ teaspoon (2 mL) cinnamon, ½ teaspoon (2 mL) lemon zest, or a few drops of lemon oil.
  4. 4
    Serve the mousse topped with a dollop of coconut cream and the raspberries.

Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio

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