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Chocolate Mousse

You won’t believe this silky chocolate mousse is completely vegan and refined sugar-free.

Serves 4

1 large avocado, pitted and peeled

2 tablespoons almond butter

sea salt

¼ teaspoon vanilla powder or vanilla extract

¼ cup brown rice syrup

¼ cup maple syrup

¼ cup raw cacao or unsweetened Dutch-processed cocoa powder

¼ cup almond milk

¼ teaspoon liquid stevia

2 tablespoons coconut oil

½ – 1 cup cashew cream


for the cashew cream:

1 cup organic raw cashews, soaked in water, covered, for at least 2 hours

½ cup filtered water

1 tablespoon plus 1 teaspoon maple syrup

a pinch of salt

½ teaspoon vanilla powder or vanilla extract

1. In a blender or food processor, combine the avocado, almond butter, a large pinch of salt, vanilla powder, brown rice syrup, maple syrup, cacao, almond milk, stevia, and coconut oil and blend for 2 minutes, or until very smooth. Divide among 4 ramekins; cover and refrigerate for at least 1 hour.

2. Serve topped with a dollop of cashew cream and a pinch of sea salt.

to make the cashew cream:

Drain the cashews, then transfer them to a high-powered blender, add the remaining ingredients, and blend until smooth, about 2 minutes.