No-Bake Vegan Chocolate Avocado Mousse with 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.

A rich and silky vegan chocolate mousse made from ripe avocados and creamy coconut milk, naturally sweetened and topped with toasted coconut flakes. This recipe (vegan, gluten free), ready in about 10 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 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: 10 min Serves 4 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 2 medium ripe avocados in half, remove the pits, and scoop the flesh into a food processor or blender.
  2. Step 2: Add 1/3 cup unsweetened cocoa powder, 1/4 cup maple syrup, 1 tsp vanilla extract, 1/4 cup full-fat coconut milk, and a pinch of 1/8 tsp salt to the blender.
  3. Step 3: Blend all ingredients on high speed for 2-3 minutes until smooth and creamy, stopping to scrape down the sides as needed.
  4. Step 4: Taste and adjust sweetness by adding more maple syrup if desired, then blend again.
  5. Step 5: Spoon the mousse into serving dishes and chill in the refrigerator for at least 1 hour to set.
  6. Step 6: Before serving, sprinkle 2 tbsp toasted shredded coconut on top for a crunchy garnish.

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