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Bits & Bites

~All Is Well~

Avocado Chocolate Mousse

Jackie Winkler


I am the first one to admit I have a mean sweet tooth...chocolate is my vice! With that being said, I am always trying to find healthier alternatives for my dessert recipes. I am posting this recipe on Valentines Day, meaning that we all get a free pass to indulge in something sweet. I wanted to switch up the classic chocolate mousse recipe (but without the dairy!) Instead of the butter this recipe asks for avocado instead. With the chocolate flavor coming through deliciously and smoothness from the avocado, I was pleasantly surprised.

This recipe was given to me by my cousin Sam who originally made this recipe. I had to share this with you all! It's easy to make for those who aren't the best "bakers" with a beginner cooking level for sure and healthy enough to enjoy guilt free. It would make a wonderfully romantic dessert to make for you and your significant other for a night in. I would recommend serving in a champagne glass and top with raspberry or other fancy toppings. 




  • ½ cup bittersweet chocolate chips
  • 4 very ripe large avocados, chopped
  • ½ cup unsweetened cocoa powder
  • ½ cup light agave nectar or other sweetener of choice 
  • 1 tablespoon +1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • 1/3 cup unsweetened almond or coconut milk 
  • For garnish, raspberries or other toppings of choice!



  • Put the chocolate chips in a heatproof medium bowl. Set over a small saucepan of barely simmering water.
  • Stir until the chocolate is melted and free of lumps, for 2-3 minutes. Set aside to cool slightly.
  • In a food processor, combine the melted chocolate, the avocados, cocoa powder, agave, vanilla, salt, and almond milk. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours or up to 1 day.
  • Place your toppings when ready to serve!