No-Bake Chocolate Avocado Mousse with Coconut Crumble

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, dairy-free chocolate mousse made with ripe avocado, topped with a toasted coconut and almond crumble for texture. This recipe (vegan), ready in about 15 minutes, layers Ripe avocado, Unsweetened cocoa powder, Maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. 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 Cook: 5 min Serves 4 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, combine the flesh of 2 medium ripe avocados with 1/3 cup unsweetened cocoa powder, 1/4 cup maple syrup, and 1 tsp vanilla extract. Blend until smooth and creamy, scraping down sides as needed.
  2. Step 2: Transfer the mousse to serving bowls and refrigerate for at least 30 minutes to allow flavors to meld and texture to firm up.
  3. Step 3: While the mousse chills, heat a dry skillet over medium heat and toast 1/3 cup shredded coconut and 1/4 cup sliced almonds with 1/8 tsp sea salt for 3-4 minutes until golden and fragrant, stirring constantly to prevent burning.
  4. Step 4: Remove the coconut-almond mixture from heat and let cool.
  5. Step 5: Just before serving, sprinkle the toasted coconut crumble over the chilled mousse to add a satisfying crunch contrast to the silky texture.

Frequently asked questions

How long does No-Bake Chocolate Avocado Mousse with Coconut Crumble take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover No-Bake Chocolate Avocado Mousse with Coconut Crumble?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in No-Bake Chocolate Avocado Mousse with Coconut Crumble?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Bake Chocolate Avocado Mousse with Coconut Crumble for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is No-Bake Chocolate Avocado Mousse with Coconut Crumble vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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