Vegan Chocolate Mousse

These luscious little pots of Vegan Chocolate Mousse are made with a base of coconut oil, avocado, and banana. Dairy-free, raw, and naturally sweetened, it takes just moments to whirl together this simple, healthy dessert. 

Pots of vegan chocolate mousse on a grey background

My husband and I are not particularly romantic people. We don’t hold hands, we’re not cuddly, and before bed each night I construct an elaborate pillow barrier down the middle of our king-sized bed, lest I get breathed on in the night.

We do, however, have a shared love language: dessert.

Ok, I know that dessert isn’t one of the official love languages, but I believe that simple gestures like making a sweet treat for your spouse goes a long way.

If you’ve been hanging around Hey Nutrition Lady for a while then you know that I preach from the pulpit of moderation, and I prefer my desserts to be legit dessert. I have no time for nonsense “healthy” desserts that leave me feeling ripped off and unsatisfied.

You must know then, that when I come to you with an offering like this Vegan Chocolate Mousse that’s made with healthy ingredients like avocados, bananas, and coconut oil, that it’s the real deal delicious. Yup, this stuff is good, folks.

So good that when I was eating some of the leftovers the other night I genuinely forgot what it was made from.

bananas, maple syrup, avocado, coconut oil, cocoa powder, spices, and avocados on a grey background

What goes into this Vegan Chocolate Mousse?

You’re going to want to sit down for this, my friends. We’re making this velvety smooth chocolate mousse using:

  • Very ripe bananas –> The browner the better!
  • Avocados –> They’re creamy and delicious.
  • Coconut oil –> This creates the body we’re after.
  • Cocoa powder –> Or cacao if you’re looking for a raw dessert.
  • Maple syrup –> This is totes optional!
  • A l’il bit of spice –> More on that below.

collage photo of vegan chocolate mousse being made in a food processor

How do you make Vegan Chocolate Mousse?

This is legitimately one of the easiest and most impressive desserts you’ll ever make. Do yourself a favour and keep this recipe a carefully guarded secret so that your people will think you’re a g-dang genius.

No, only kidding. Please send the link to everyone you know! 

Here’s what you do:

Step 1. Put the bananas, avocado, coconut oil, cocoa, maple syrup, and any flavourings into your food processor. Pulse, then whirl till smooth.

Step 2. Transfer the mixture into little pots, and set into the refrigerator to chill for 30 minutes.

THAT’S IT!!!

overhead photo of vegan chocolate mousse with a spoonful of mousse on a grey background

Pro tips / recipe notes:

  • Do I need a food processor to make this recipe? Yes, I’m afraid you do. In order to achieve the light and velvety smooth texture of the vegan chocolate mousse, you’ll need the whirling power of those food processor blades. This is the food processor I have. It’s a beast and I love it.
  • Can I make this recipe in a blender? To be honest, I haven’t made it in a blender so I’m not sure. I believe if you have a high-powered blender (I have this one) it would probably work.
  • How many servings does this recipe make? I poured it into four pots, but honestly, this stuff is pretty intense so I think you could make it into 6 or 8 servings and everyone would be happy.
  • Does the vegan chocolate mousse taste like avocados? Nope! Not one bit.
  • Does it taste like bananas? A little bit. If you know what you’re looking for.
  • Does it taste like coconut? Nope!

Flavouring options!

When I first posted this recipe back in 2015, I made it with raspberry powder, which I realize not everyone has easy access to. If you have raspberry powder, a couple of tablespoons is perfect here. You can always make your own by blitzing up freeze-dried raspberries, and freeze-dried strawberries are awesome too.

More recently, I’ve been enjoying making a Mexican chocolate version, which is what is reflected here. I use a bit of cinnamon and a pinch of chipotle powder for a slightly smoky, subtly spicy flavour that I love. I also like to throw in a pinch of vanilla salt to finish.

You can also go super pure and just use a bit of vanilla extract (related: Homemade Vanilla Extract) which is also delish.

four pots of vegan chocolate mousse on a grey background

Hey Nutrition Lady, is chocolate healthy?

This is kind of a loaded question, folks. In its purest form, raw cocoa is antioxidant rich, and the flavanoid content appears to be helpful in protecting blood vessel linings and thus preventing high blood pressure.

It may also improve blood flow to the brain (eat your chocolate, you smartie-pants!) and some studies have shown that dark chocolate may be linked to lowered LDL (bad) cholesterol levels. Some research has also linked cocoa to a reduced risk of diabetes, stroke, and heart attack, however more work is needed in this area.

Please note we’re talking pure cocoa here, not a milky chocolate bar that’s packed with sugar and fat. Sure, they may taste great, but they’re definitely not a health food.

Related: Is Coconut Oil Healthy?

vegan chocolate mousse with cinnamon sticks and red pepper flakes on a grey background

Other healthy treats you might enjoy:

Chocolate Energy Bites
Black Bean Fudge Pops
Cinnamon Roasted Apples
Whole Wheat Chocolate Chip Cookie Cake

vegan chocolate mousse with cinnamon sticks and red pepper flakes on a grey background
5 from 2 votes
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Vegan Chocolate Mousse

These luscious little pots of Vegan Chocolate Mousse are made with a base of coconut oil, avocado, and banana. Dairy-free, raw, and naturally sweetened, it takes just moments to whirl together this simple, healthy dessert. 

Course Dessert
Cuisine American
Keyword vegan chocolate mousse
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 285 kcal
Author Katie Trant

Ingredients

  • 2 ripe avocados
  • 2 very ripe bananas
  • 6 Tbsp melted coconut oil
  • 1/2 cup good quality cocoa or cacao powder
  • 1-2 Tbsp maple syrup optional
  • pinch of salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp chipotle powder

Instructions

  1. Place the avocados, bananas, and melted coconut oil in the bowl of a food processor and blitz until smooth.
  2. Add the cocoa, cinnamon, chipotle powder, and a pinch of salt. Blitz again.

  3. Taste the mousse and decide if you'd like to add a touch of maple syrup for sweetness. Blitz again if necessary.

  4. Spoon the mousse into 4-6 ramekins or dessert glasses. Chill for at least 30 minutes prior to serving.

Recipe Notes

  • Nutrition values are an estimate only, and are based on 6 servings.
  • Other flavour suggestions: orange zest, raspberry powder, freshly grated ginger, or vanilla bean and sea salt.
Nutrition Facts
Vegan Chocolate Mousse
Amount Per Serving
Calories 285 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 13g 65%
Sodium 8mg 0%
Potassium 582mg 17%
Total Carbohydrates 21g 7%
Dietary Fiber 8g 32%
Sugars 7g
Protein 3g 6%
Vitamin A 3.1%
Vitamin C 12.3%
Calcium 2.5%
Iron 8.1%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published February 12, 2015. It was retested, rephotographed, and updated February 5, 2019.

As an Amazon associate, I earn from qualifying purchases.

Recipe originally adapted from Natural Kitchen Adventures.

 

These luscious little pots of Vegan Chocolate Mousse are made with a base of coconut oil, avocado, and banana. Dairy-free, raw, and naturally sweetened, it takes just moments to whirl together this simple, healthy dessert. #veganchocolatemousse #vegandessert


 

Comments

  1. Oh, I so feel you. I can’t even remember the last time that my boyfriend and I went to bed at the same time (or indeed, got up at the same time) and I’m just glad that I’m the one who tends to go to bed first because otherwise, I don’t think there would be any space for me at all. Luckily we’re compatible in enough other ways – like our love for dessert – that it all works out. These look wonderfully rich and decadent; chocolate + raspberry is such a good combination.

    • There’s no way I can be in bed first, he goes to bed so dang early! But I do enjoy the mornings after he’s gotten up (obnoxiously early) and I can face any direction I like without getting breathed on! And yes, chocolate and raspberry is a combination destined to be together. So delish!

    • Such a great recipe, thanks for the inspiration, Ceri! I do love your orange ginger version, but raspberry is so perfect as well. Gonna whip up another batch for my solo weekend!

  2. Any idea where to get Raspberry Powder? or freeze dried raspberries that I could turn into a powder? Greater Vancouver area…

  3. Your story make me laugh out loud. 🙂 My husband’s body temperature is like a furnace from hell. That is not good when you’re a menopausal women who has hot flashes during the night. Trust me! If I could get away with setting up a boundary of pillow I would, but that wouldn’t go over well with my guy.

    This looks so good! My lovely Alex took me to the Peninsula hotel for tea yesterday and I had a vegan chocolate pudding just like this. It was incredible!

    • Linda, I’m hoping by that stage in our lives we’ve got a much bigger place and I can have my own room! I think we’d both be much happier for it! But yes, this mousse, incredible. Get in there!

  4. no luck finding the raspberry powder yet but did find some Acai powder at Choices ( a local grocer that has more specialized things) so might try it with Acai.

    • I love Choices! I can’t speak of how the flavour would be with Acai powder, but give it a go! You might also try Urban Fare, or more of a specialty herb and supplement store. Berry and vegetable powders (beet, broccoli, etc) seem to be in vogue here, so there’s lots of selection. And of course you can always order online!

  5. This sounds and looks delicious. As my jar of coconut oil is now bing used to polish my Blundstone boots do you think that butter or a combination of butter and olive oil would work. I have a Persion lime infused olive oil that I think might go well with chocolate.. I know it won’t be vegan.

    • The thing about the coconut oil is that it’s solid at room temperature, so when the mousse chills in the fridge the oil solidifying is what gives the dish it’s structure. I’d say you could achieve the same effect with butter, as it would set up, but not olive oil.

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