Name: Mexican Chocolate Avocado Mousse
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Ingredients: 2 ripe avocados; 1/2 cup organic raw cacao powder; 1/2 cup full fat coconut milk; 1/3 cup local raw honey or maple syrup (to taste); 2 teaspoons organic vanilla extract; 1 teaspoon cinnamon (to taste); 1/4 teaspoon ground ancho chile (to taste)

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

Mexican chocolate avocado mousse - gluten-free, dairy-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.

Avocado chocolate mousse

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 avocado chocolate mousse recipe is that you don't have to whip egg whites or melt chocolate. Just throw everything in the food processor and you'll have smooth and creamy chocolate mousse.

If you haven't tried chocolate mousse made with avocado, you will be surprised at how easy it is to make. And with the avocados, chocolate and coconut milk going straight into the food processor, there are no bowls to wash.

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Mexican Chocolate Avocado Mousse made with cacao and coconut milk

I use raw cacao powder for the chocolate in this avocado mousse 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.

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. If you want more of a dark chocolate flavor add more cacao powder. Adjust the honey or maple syrup, cinnamon and ancho chile powder to your liking.

Blend until very smooth then spoon your avocado cacao mousse into glasses, ramekins or teacups and garnish with fresh raspberries. You can even top it with a little whipped coconut cream. However you make it, this dairy-free gluten-free Mexican chocolate avocado mousse is a deliciously quick treat.

How to make avocado chocolate mousse

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