No-Bake Avocado Chocolate Mousse with Coconut Cream

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.

A rich and creamy chocolate mousse made without baking, blending ripe avocado and coconut cream for a luscious vegan dessert. This no-cook recipe (vegan, gluten free), ready in about 10 minutes, pairs ripe avocado, unsweetened cocoa powder, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Serves 4 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, combine 2 medium ripe peeled and pitted avocados, 1/4 cup unsweetened cocoa powder, 1/4 cup maple syrup, 1 tsp vanilla extract, and 1/8 tsp sea salt. Blend on high speed until smooth and silky, scraping down the sides as needed.
  2. Step 2: Add 1/2 cup chilled coconut cream to the avocado mixture and pulse 5-6 times until fully incorporated and mousse is light and fluffy.
  3. Step 3: Spoon the mousse into 4 small serving dishes or ramekins. Refrigerate for at least 1 hour to set and chill.
  4. Step 4: Before serving, garnish each mousse with 1/2 tbsp dark chocolate shavings for a touch of texture and extra chocolate flavor.

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