Vegan Chocolate Avocado Mousse Cups (Printable Version)

Silky dairy-free chocolate mousse crafted from ripe avocados, topped with salty cacao crunch for irresistible texture contrast.

# What You'll Need:

→ Mousse

01 - 2 ripe avocados, peeled and pitted
02 - 1/3 cup unsweetened cocoa powder
03 - 1/4 cup maple syrup
04 - 1/4 cup unsweetened almond milk
05 - 1 teaspoon vanilla extract
06 - 1/8 teaspoon fine sea salt

→ Sea Salt Crunch

07 - 1/4 cup raw cacao nibs
08 - 2 tablespoons chopped roasted almonds
09 - 1 tablespoon maple syrup
10 - Flaky sea salt for sprinkling

# Steps to Follow:

01 - 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.
02 - Taste and adjust sweetness or chocolate intensity if desired by adding more maple syrup or cocoa powder.
03 - Divide the mousse evenly among 4 small serving cups or ramekins.
04 - In a small bowl, mix cacao nibs, chopped almonds, and 1 tablespoon maple syrup until coated.
05 - Sprinkle the cacao nib mixture over each mousse cup. Finish with a generous pinch of flaky sea salt on top.
06 - Cover and refrigerate for at least 1 hour before serving for best texture.

# Additional Tips::

01 -
  • It's secretly packed with healthy fats that make you feel satisfied without any dairy guilt weighing on you.
  • The contrast between the silky mousse and that crispy, salty cacao crunch is honestly addictive and keeps people coming back for another spoonful.
02 -
  • Don't skip the chilling time—a warm mousse tastes good but tastes great when it's had time to chill and firm up slightly, which changes the mouthfeel completely.
  • The cacao nibs topping must stay separate from the mousse until the last moment, otherwise they'll soften and you'll lose that crucial textural contrast that makes this dessert sing.
03 -
  • Buy avocados a couple days before you need them if they're hard, or grab ones with a gentle give if you're making this today—there's no turning back once you commit.
  • The mousse actually improves slightly after a few hours in the fridge because the flavors marry and become more harmonious, so you can make this the day before if you're planning ahead.
Go Back