No-Bake Chocolate Avocado Mousse with Coconut Whipped Cream
A rich and creamy vegan chocolate mousse made from ripe avocados, topped with light coconut whipped cream. This international-inspired desserts (vegan, gluten free) ready in about 15 minutes layers ripe avocados, 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.
Ingredients
- 2 medium ripe avocados
- 1/2 cup unsweetened cocoa powder
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup coconut cream (chilled)
- 2 tbsp powdered sugar
- 2 tbsp dark chocolate shavings (optional)
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut 2 medium ripe avocados in half, remove pits, and scoop the flesh into a food processor. Add 1/2 cup unsweetened cocoa powder, 1/4 cup maple syrup, and 1 tsp vanilla extract.
- Step 2: Blend on high speed until the mixture is completely smooth and creamy, about 1-2 minutes, scraping down the sides as needed.
- Step 3: Transfer the mousse into serving bowls or glasses and chill in the refrigerator for at least 1 hour to set.
- Step 4: Meanwhile, in a chilled bowl, whip 1/2 cup chilled coconut cream with 2 tbsp powdered sugar using an electric mixer until soft peaks form.
- Step 5: Before serving, top each mousse with a dollop of the coconut whipped cream and sprinkle 2 tbsp dark chocolate shavings if desired.
Frequently asked questions
How long does No-Bake Chocolate Avocado Mousse with Coconut Whipped Cream take to make?
Total time is about 15 minutes (15 min prep + 0 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 Whipped Cream?
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 Whipped Cream?
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 Whipped Cream 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 Whipped Cream vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
