Avocado Raspberry Mousse with Cocoa Nibs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Silky avocado-based mousse swirled with tart raspberries and crunchy cocoa nibs. This American-inspired keto recipe (vegan), ready in about 15 minutes, pairs avocado, unsweetened almond milk, dark chocolate for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 American cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Scoop flesh from 2 ripe avocados into a blender. Add 3 tbsp unsweetened almond milk, 2 tbsp melted dark chocolate, and 1/4 tsp stevia. Blend until completely smooth, scraping down sides as needed.
  2. Step 2: Fold in 1/2 cup fresh raspberries using a spatula until evenly distributed but still visible.
  3. Step 3: Divide mousse into 4 glasses or ramekins. Refrigerate for at least 1 hour to set.
  4. Step 4: Just before serving, sprinkle 1 tbsp cocoa nibs over each portion for texture and a hint of bitterness.

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