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Vegan & GF Chocolate Mousse

This plant-based, GF mousse is rich and velvety. You can't really taste the avocado. The chocolate is very powerful. You can add to it orange zest or a few drops of Grand-Marnier or mint oil, 1/4 teaspoon ground espresso beans, crushed almonds or hazelnuts.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert, Snack
Cuisine: Gluten-Free, Healthy, Plant-based, Vegan
Servings: 4
Author: Shelly


  • 2 ripe Hass avocados
  • ½ cup cacao powder
  • ½ cup maple syrup
  • ½ teaspoon vanilla extract
  • 2 tablespoon unsweetened almond milk
  • a pinch of salt
  • 10 toasted hazelnuts, chopped finely
  • 1 banana - optional
  • 1 tablespoon peanut butter - optional


  • Halve the avocados and scoop the flesh into a food processor. Add the cacao powder, maple syrup, vanilla extract, almond milk and salt and process for 30 seconds or until smooth.
  • Taste and adjust the flavor, add extra sweetness or salt if necessary.
  • Spoon the chocolate mousse into espresso cups or ramekins and refrigerate for 1-2 hours or you can eat immediately. Sprinkle crushed hazelnut and serve.

To make a banana peanut butter chocolate mousse:

  • Make the mousse but don't transfer it to cups yet. Store in the fridge. Preheat the oven to 400ºF/200ºC. Slice the banana and place it on a baking sheet lined with baking paper. Put the baking sheet in the oven for 10 - 15 minutes - the bananas should be golden brown. Let the bananas cool completely before you move to the next step.
  • Add 6 slices of roasted bananas and 1 tablespoon peanut butter into the mousse and process for 30 seconds. The mousse would be a bit chunky. Store it in the fridge for 1-2 hours (or eat immediately). Serve in espresso cups, garnish with roasted bananas and toasted nuts.