This is a delicious creamy Vegan Avocado chocolate mousse made with no refined sugar. This recipe is vegan, paleo, gluten free, keto! This healthy recipe will take you completely by surprise, it is creamy, rich and silky smooth.. and you feel like you’re eating a decadent chocolate mousse with some crazy health benefits. This is perfect for those sweet cravings without any guilt, trust me. The texture melts in your mouth so you got to try it!
Happy Baking!

Servings: 6 servings

Prep Time: 20 mins

Chilling Time: 6-8 hours

Total Time: 6-8 hours

Ingredients: 

• 1.5 ripe medium sized avocados

• 2/3 cup milk- any milk you like; nut, whole, oat, etc.

• 1 medium sized very ripe banana

• 1/2 cup cocoa powder

• 3-6 dates or 3 dates with 3-4 tbsp date syrup

• 1.5 tsp vanilla essence

• 1/4 tsp salt

Directions: 

1. Cut the avocados and use the pulp, removing the seed.

2. In a food processor add the avocado pulp, bananas, dates, milk, vanilla essence, salt, date syrup (optional).

3. Blend it till smooth and creamy. Scrape the edges of the bowl and blend.

4. Ad the cocoa powder and pulse till it's mixed together. It should be creamy and look like a mousse. Be sure to scrape the edges of the bowl.

5. Set them in individual bowls (or one larger bowl) . Wrap them with cling wrap and chill it in the fridge for 6-8 hours.

6. Top with some whipped cream, cocoa nibs, sliced almonds and serve.

Notes/Tips:

• Make sure your avocado is ripe otherwise it will not be creamy.

• The bananas need to be over ripe as they help it being creamy and add sweetness.

• Use medjool dates if possible.

• Date syrup helps add sweetness so if you use it, reduce the amount of dates used.

• You can use melted dark chocolate instead of cocoa powder. Just melt the chocolate and let it cool slightly. Add it to the mixture instead of cocoa powder.

• You can add 2-3 tbsp powdered sugar if you like it sweeter.

• Make sure you cover the bowls with cling film. This helps prevent oxidation on the surface.