Save Discover a dessert that feels incredibly indulgent yet is crafted from wholesome, plant-based ingredients. These Vegan Chocolate Avocado Mousse Cups are the ultimate solution for those craving a rich, velvety treat without the dairy. By blending ripe avocados with premium cocoa, you create a mousse so smooth it rivals any traditional recipe, perfectly complemented by a handcrafted sea salt crunch.
Save This recipe is designed for modern kitchens where health and flavor go hand in hand. The combination of maple syrup and vanilla provides a natural sweetness that enhances the deep chocolate notes, while the cacao nib topping adds a sophisticated layer of texture and a burst of antioxidants.
Ingredients
- Mousse
- 2 ripe avocados, peeled and pitted
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (60 ml) unsweetened almond milk
- 1 tsp vanilla extract
- 1/8 tsp fine sea salt
- Sea Salt Crunch
- 1/4 cup (30 g) raw cacao nibs
- 2 tbsp chopped roasted almonds (optional for extra crunch)
- 1 tbsp maple syrup
- Flaky sea salt, for sprinkling
Instructions
- Step 1: Blend the Base
- In a food processor or high-powered blender, combine avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and fine sea salt. Blend until completely smooth and creamy, scraping down the sides as needed.
- Step 2: Adjust Flavor
- Taste and adjust sweetness or chocolate intensity if desired by adding more maple syrup or cocoa powder.
- Step 3: Portion
- Divide the mousse evenly among 4 small serving cups or ramekins.
- Step 4: Prepare the Crunch
- In a small bowl, mix cacao nibs, chopped almonds (if using), and 1 tablespoon maple syrup until coated.
- Step 5: Garnish
- Sprinkle the cacao nib mixture over each mousse cup. Finish with a generous pinch of flaky sea salt on top.
- Step 6: Chill
- Cover and refrigerate for at least 1 hour before serving for best texture.
Zusatztipps für die Zubereitung
To achieve a deeper, more complex chocolate profile, consider adding a pinch of instant espresso powder to the mousse during the blending phase. Always use the ripest avocados possible to ensure a perfectly smooth, lump-free texture.
Varianten und Anpassungen
For a completely nut-free version, simply omit the roasted almonds in the crunch and substitute the almond milk with oat or soy milk. You can also experiment with different liquid sweeteners like agave nectar if preferred.
Serviervorschläge
Elevate the presentation by garnishing each cup with fresh raspberries or strawberries. For an extra touch of luxury, add a dollop of chilled coconut whipped cream just before serving.
Save This Vegan Chocolate Avocado Mousse is a testament to how simple ingredients can create a world-class dessert. Each serving contains 230 calories, 15g of healthy fats, 23g of carbohydrates, and 3g of protein, making it a guilt-free way to satisfy your chocolate cravings.
Recipe Help
- → Does the avocado taste come through in the mousse?
The avocado flavor completely disappears when blended with cocoa powder and maple syrup. You'll only taste rich, creamy chocolate with no hint of avocado whatsoever.
- → How long does this keep in the refrigerator?
The mousse stays fresh for 2-3 days when covered and refrigerated. The cacao nib topping may soften slightly over time, so add fresh crunch before serving leftovers.
- → Can I make this without a food processor?
A high-powered blender works equally well. For best results, use a blender that can thoroughly puree the avocado mixture until completely smooth and glossy without any grainy texture.
- → What can I substitute for maple syrup?
Agave nectar, date syrup, or liquid honey (if not strictly vegan) work well as 1:1 substitutes. Adjust quantity slightly based on desired sweetness level since different sweeteners vary in intensity.
- → Is this mousse freezer-friendly?
Yes, you can freeze the mousse base without the topping for up to 1 month. Thaw overnight in the refrigerator, then add fresh cacao nib crunch before serving for best texture.
- → How do I make this nut-free?
Simply omit the chopped almonds from the topping and replace almond milk with oat milk, soy milk, or another nut-free plant-based milk. The texture remains just as delicious.