Q1: Can I use a regular blender instead of a food processor for this mousse?

Yes, absolutely. The Equipment list specifies either a food processor or high-speed blender will work perfectly for this recipe. If using a regular (non-high-speed) blender, you may need to blend a bit longer than the 1-2 minutes mentioned in Step 3 to achieve a completely smooth, lump-free consistency. Stop periodically to scrape down the sides with your rubber spatula, and add an extra tablespoon of almond milk if needed to help the blades move more easily. The key is achieving that completely smooth and creamy texture with no avocado lumps remaining.

Q2: What can I substitute for maple syrup if I don't have it or want a different sweetener?

You can substitute the 1/4 cup maple syrup with honey, agave nectar, or date syrup in equal amounts for a similar consistency and sweetness level. If using liquid stevia or monk fruit sweetener, start with just a few drops and taste-test as described in Step 4, since these are much more concentrated. For a refined sugar-free option, you could also blend in 4-5 pitted Medjool dates along with the other ingredients in Step 2, though you may need to add an extra tablespoon of almond milk to maintain the creamy texture. Remember to adjust sweetness gradually as instructed in Step 4, adding more sweetener 1 tablespoon at a time.

Q3: How can I tell if my avocados are ripe enough for this recipe, and what happens if they're not?

The recipe calls for 2 medium ripe avocados, which should yield gently when you press them with your thumb but not feel mushy. If your avocados are underripe and still firm, the mousse will have a bitter taste and won't blend as smoothly in Step 3, potentially leaving lumps even after the full 1-2 minutes of blending. Underripe avocados also won't create that creamy, velvety texture this mousse is known for. If you only have firm avocados, place them in a paper bag with a banana or apple for 1-2 days to speed ripening. Conversely, if your avocados are overripe with brown spots throughout, the mousse may taste slightly off and have a less appealing color.

Q4: Can I substitute the almond milk with another type of milk, and will it affect the recipe?

Yes, you can easily substitute the 3 tablespoons of unsweetened almond milk with other plant-based milks like coconut milk, oat milk, cashew milk, or soy milk without significantly affecting the recipe. For a richer, more decadent mousse, full-fat canned coconut milk works exceptionally well. If you're not dairy-free, regular cow's milk will also work fine. The milk's primary purpose in Step 2 is to help achieve the smooth, creamy consistency during blending, so any unsweetened milk will do the job. Just make sure to use unsweetened varieties as specified, since sweetened milk could make your mousse overly sweet and throw off the carefully balanced flavors that meld together during the 30-minute refrigeration in Step 6.

Chocolate Avocado Mousse Cups

This Chocolate Avocado Mousse is a revelation for dessert lovers seeking healthier indulgences. Ripe avocados provide an incredibly silky, creamy base that rivals traditional heavy cream, while rich cocoa powder delivers deep chocolate flavor without any guilt. The natural fats in avocado create a luxurious mouthfeel that melts on your tongue, and you'd never guess this decadent dessert is actually packed with heart-healthy nutrients.

Born from the creative kitchens of health-conscious food bloggers, this mousse has become a favorite among those following gluten-free, dairy-free, and paleo lifestyles. The beauty of this recipe lies in its simplicity—just blend and chill. The avocado's mild flavor completely disappears behind the chocolate, leaving only velvety smoothness and rich cocoa notes sweetened with pure maple syrup or honey.

Perfect for grab-and-go meal prep, these individual mousse cups can be made ahead and stored in the refrigerator for up to three days. They're ideal for busy mornings when you need a satisfying breakfast, post-workout snacks, or a quick dessert that won't derail your healthy eating goals. Each spoonful delivers beneficial monounsaturated fats, fiber, and antioxidants, making this a dessert you can feel genuinely good about enjoying.

The naturally gluten-free recipe requires no baking and comes together in just minutes, making it accessible even for novice cooks. Serve these elegant cups topped with fresh berries, coconut whipped cream, or a sprinkle of cacao nibs for added texture and visual appeal.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

10 minutes

None servings

215 calories

Fat 12.00g

Carbs 28.00g

Protein 3.00g

Ingredients

2 medium	ripe avocados, halved and pitted
1/3 cup	unsweetened cocoa powder
1/4 cup	pure maple syrup
1 tsp	vanilla extract
3 tbsp	unsweetened almond milk
1/8 tsp	sea salt
1/2 cup	fresh raspberries, for topping (optional)
2 tbsp	cacao nibs, for topping (optional)
2 tbsp	coconut flakes, for topping (optional)

Equipment

measuring spoons

measuring cups

rubber spatula

spoon for serving

food processor or high-speed blender

4 small serving cups or jars (4-6 oz each)

plastic wrap or lids

Clean Eating

Perfectly aligned with clean eating principles, this recipe uses whole, minimally processed ingredients like fresh avocados, pure cocoa powder, and natural maple syrup, avoiding refined sugars and artificial additives.

Gluten-Free Diet

Naturally gluten-free, this recipe uses only whole food ingredients like avocados, cocoa powder, and maple syrup that contain no gluten. It's a safe and delicious option for those avoiding gluten-containing grains.

Paleo Diet

This mousse perfectly aligns with Paleo principles, using whole food ingredients like avocados, cocoa powder, and maple syrup while avoiding grains, dairy, and processed sugars. The natural ingredients and nutrient-dense composition make it an ideal Paleo-friendly dessert.

Pegan Diet

This mousse fits Pegan guidelines by using plant-based whole foods, avoiding dairy and grains, and focusing on nutrient-dense ingredients like avocados and cocoa powder with a small amount of natural sweetener.

Plant-Based Diet

This mousse is entirely plant-based, featuring avocados as the creamy base, cocoa powder for chocolate flavor, and maple syrup as a sweetener, making it a perfect fit for plant-based eaters seeking a decadent dessert.

Vegan Diet

Completely vegan-friendly, the recipe uses avocado instead of dairy, cocoa powder, and plant-based maple syrup to create a rich, creamy dessert without any animal products.

Instructions

Scoop the flesh from the halved avocados into the food processor or blender, discarding the pits and skins.

1 min

Add the cocoa powder, maple syrup, vanilla extract, almond milk, and sea salt to the food processor with the avocado.

1 min

Blend on high speed for 1-2 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy with no lumps remaining.

2 min

Taste the mousse and adjust sweetness if desired by adding more maple syrup, 1 tablespoon at a time, and blending again briefly.

1 min

Divide the mousse evenly among 4 small serving cups or jars, using a spoon or spatula to transfer and smooth the tops.

2 min

Cover each cup with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the mousse to firm up and the flavors to meld.

30 min

When ready to serve, remove from refrigerator and top each cup with fresh raspberries, cacao nibs, or coconut flakes if desired.

1 min

Chocolate Avocado Mousse Cups

Nutrition

Ingredients

Equipment

On Diet

Clean Eating

Gluten-Free Diet

Paleo Diet

Pegan Diet

Plant-Based Diet

Vegan Diet

Instructions

Frequently Asked Questions

Q1: Can I use a regular blender instead of a food processor for this mousse?

Q2: What can I substitute for maple syrup if I don't have it or want a different sweetener?

Q3: How can I tell if my avocados are ripe enough for this recipe, and what happens if they're not?

Q4: Can I substitute the almond milk with another type of milk, and will it affect the recipe?