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

Silky smooth chocolate mousse made with ripe avocado and cocoa powder, topped with airy whipped coconut cream for a dairy-free delight. This recipe (vegan, dairy-free), 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 250 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 4 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, blend 2 medium ripe avocados, 1/4 cup unsweetened cocoa powder, 1/3 cup maple syrup, and 1 teaspoon vanilla extract until completely smooth and creamy, scraping down sides as needed.
  2. Step 2: Transfer the chocolate avocado mousse to 4 serving bowls and chill in the refrigerator for at least 1 hour to set.
  3. Step 3: For the whipped coconut cream, scoop the solidified cream from 1 cup chilled full-fat coconut milk into a cold mixing bowl; beat with an electric mixer on high speed while gradually adding 2 tablespoons powdered sugar until soft peaks form.
  4. Step 4: Spoon the whipped coconut cream over the chilled mousse and garnish each serving with 1/2 tablespoon dark chocolate shavings before serving.

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