No-Bake Chocolate Avocado Mousse with Coconut Whip

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, creamy chocolate mousse made with ripe avocado and topped with light coconut whipped cream, perfect for a healthy dessert without turning on the oven. This no-cook recipe (vegan, gluten free), ready in about 10 minutes, pairs ripe avocados, unsweetened cocoa powder, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 4 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

  1. Step 1: In a food processor, blend 2 medium ripe avocados, 1/4 cup unsweetened cocoa powder, 1/4 cup maple syrup, 1 tsp vanilla extract, and 1/8 tsp sea salt until completely smooth and creamy, about 2 minutes.
  2. Step 2: Transfer the mousse into serving bowls and refrigerate for at least 30 minutes to chill and set.
  3. Step 3: Meanwhile, chill 1/2 cup coconut cream in the refrigerator overnight. Then, whip the coconut cream with 2 tbsp powdered sugar using an electric mixer on medium speed until fluffy peaks form, about 3-4 minutes.
  4. Step 4: Spoon the whipped coconut cream over the mousse before serving for a luscious, dairy-free topping.

Related recipes