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.
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.
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.
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.
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!
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.
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?
Other healthy treats you might enjoy:
Vegan Chocolate Mousse
- 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
- Place the avocados, bananas, and melted coconut oil in the bowl of a food processor and blitz until smooth.
- Add the cocoa, cinnamon, chipotle powder, and a pinch of salt. Blitz again.
- Taste the mousse and decide if you'd like to add a touch of maple syrup for sweetness. Blitz again if necessary.
- Spoon the mousse into 4-6 ramekins or dessert glasses. Chill for at least 30 minutes prior to serving.
- 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.
This recipe was originally published February 12, 2015. It was retested, rephotographed, and updated February 5, 2019.
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Recipe originally adapted from Natural Kitchen Adventures.