Mexican Chocolate Avocado Mousse

This Mexican chocolate avocado mousse is an easy paleo dessert that's gluten-free, dairy-free, refined sugar-free, and egg-free.

Somehow we ended up with five avocados in the house today. What do you do when you have extra avocados? Make chocolate mousse! This Mexican chocolate avocado mousse is creamy and decadent, with a hint of cinnamon and a little bit of heat. It's an easy treat when you're craving something chocolate.

Chocolate mousse is traditionally made with eggs, cream or butter. Here, avocados and coconut milk stand in for the traditional ingredients. One of the benefits of this recipe is that you don't have to whip egg whites or melt chocolate. Just throw everything in the food processor and you're good to go. This post contains some affiliate links. For more information, see my full disclosure here.

I use raw cacao powder for the chocolate in this recipe. Cacao powder can be used in the same way as traditional cocoa powder. But it's the pure form of chocolate made with just raw organic cacao beans ground to a fine powder. So it doesn't include processed food ingredients like powdered milk, sugar, or additives that many cocoa powders contain.

Thrive Market is kindly offering a FREE bag of cacao powder to Cook Eat Paleo readers—snag yours right now!

Depending on the size and ripeness of your avocados, you may need to adjust some of the ingredients. Just make sure to taste the mousse once you blend it. If it's too thick, add a little more coconut milk. Adjust the honey, cinnamon and ancho chile powder to your liking.

You can even top it with a little coconut whipped cream. However you make it, this Mexican chocolate avocado mousse is a deliciously quick treat.

5 from 2 votes

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Mexican Chocolate Avocado Mousse

Prep Time

10 mins

Total Time

10 mins

 

This chocolate mousse made with avocado and Mexican spice is easy, delicious, and dairy-free.

Servings: 4 -6 servings

Author: Cook Eat Paleo

Ingredients

• 2 ripe avocados
• 1/2 cup organic raw cacao powder
• 1/2 cup full fat coconut milk
• 1/3 cup local raw honey to taste
• 2 teaspoons organic vanilla extract
• 1 teaspoon cinnamon to taste
• 1/4 teaspoon ground ancho chile to taste

Instructions

1. Combine all ingredients in food processor and process until completely smooth.
2. Taste and adjust seasonings.
3. Spoon into serving dishes and chill to set.

More easy paleo chocolate recipes

Easy Paleo Brownie Recipe

Paleo Chocolate Coconut Smoothie

Easy Dark Chocolate Pots de Creme