No-Bake Chocolate Avocado Mousse with Coconut Whipped 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 drafted and published.

A rich and creamy vegan chocolate mousse made from ripe avocados, topped with light coconut whipped cream. This recipe (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.

Prep: 15 min Serves 4 International cuisine 220 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Blend on high speed until the mixture is completely smooth and creamy, about 1-2 minutes, scraping down the sides as needed.
  3. Step 3: Transfer the mousse into serving bowls or glasses and chill in the refrigerator for at least 1 hour to set.
  4. 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.
  5. Step 5: Before serving, top each mousse with a dollop of the coconut whipped cream and sprinkle 2 tbsp dark chocolate shavings if desired.

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