skip to Main Content

Avocado Chocolate Mousse With Cacao Nibs

This luscious dairy-free chocolate mousse is made with avocados, full-fat coconut milk, maple syrup, and dark chocolate.
Cup of chocolate avocado mousse on a table.
  • Yield 6 servings
  • Prep Time 15 minutes, plus chilling time
  • Cook Time 0 minutes


  • 4 large ripe avocados
  • 1/4 cup cocoa powder
  • 1 tbs. vanilla extract
  • 1/4 tsp. salt
  • 1/2 cup maple syrup
  • 1/4 cup canned full-fat coconut milk
  • 3 oz. dark chocolate, coarsely chopped
  • 3 tbs. cacao nibs


In a food processor, place the avocado flesh and purée until completely smooth, scraping down the sides as needed. Add the cocoa powder and process to mix. Add the vanilla, salt, maple syrup, and coconut milk and process again until combined.
Bring a small saucepan of water to a gentle boil. Place the chocolate in a small bowl and set the bowl over the boiling water to use it as a double boiler to melt the chocolate. Stir occasionally until the chocolate is completely melted. Allow to cool to room temperature, then scrape the chocolate into the avocado mixture. Purée until combined. Transfer to an airtight container and cover with plastic or beeswax wrap, pressing it to cover the surface of the purée. Seal the container and chill until cold.
Serve a heaping half cup topped with half a tablespoon of cacao nibs.

This recipe originally appeared in the May 2020 issue of Experience LifeLife Time’s whole-life health and fitness magazine. 

Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


More Like This

By Betsy Nelson
Avocados make a great base for this creamy frozen dessert, which doesn’t require dairy or eggs. If you like the combination of mint and chocolate, add 1/4 cup raw cacao nibs to the mix before freezing.
Cherry chocolate chip nice cream
By The Life Time Training Team
Made with peak-season cherries and decadent dark chocolate, this stunning nice cream is creamy, summery, and dairy-free.
Chocolate Mousse
By Karen Olson
A small portion of this rich indulgence is just right. The traditional French method calls for raw eggs, so make sure you use fresh, organic, pastured eggs. 
Back To Top