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Creamy Dairy-Free Chocolate Mousse

You know that I know all about guilty pleasures. It’s pretty clear that good things are created from guilty pleasures because my iced maple chai tea latte evolved from one.

And, since we’re on the topic of guilty pleasures, I thought I’d share another guilty pleasure of mine: chocolate mousse.

I’m not talking about just any chocolate mousse, either. I’m talking about a creamy, fluffy, melt-in-your-mouth, dairy-free chocolate mousse that packs a nutrient-punch. Say it isn’t so.

Oh yes, it’s so.

Part of what puts the “creamy” in this dairy-free chocolate mousse is a secret ingredient that is probably not so secret if you’ve been around the “natural world” for a while. Can you guess what it is? It starts with an “A” and ends with an “O”… avocado!

Yep! While I love eating avocado seasoned with unrefined real salt and pepper, I think I may love it even more in chocolate mousse because it makes even the guiltiest of pleasures, less guilty.

But what if you don’t like avocado, you say?

Friend, you know I wouldn’t let you down. One of the best parts about this creamy goodness is that you can’t taste the avocado. It’s masked behind the rich cocoa, real maple syrup, and vanilla. The coconut cream and coconut oil adds a little extra sweetness but it’s not overwhelmingly sweet. It’s perfect.

There’s a depth to this mousse that makes you just want to close your eyes and savor every. last. bit. It takes you to your happy place. It makes your soul smile.

It’s that good.

You all know how I love making sweet treats packed with healthy goodness (i.e., banana bread cookies) but I think this one is my favorite of all time. I think it is my immediate family’s favorite too. And my friends — they all enjoy it as much as I do.


When you think it couldn’t get any better it does. Let me let you in on another secret: this mousse only takes 10 minutes to whip up.

10 minutes and you’re on your way to heaven. That is, if you didn’t forget the coconut milk in the freezer and you’re left with a coconut ice can that you need to defrost.

Not like that happened to me or anything.

So when you scroll down to the ingredient list and you read that your coconut milk should be chilled, I mean, chilled to where it becomes solid — not frozen. If it is frozen you’re looking at more like an hour until you’re in bliss.

AKA not good and should be avoided at all costs.

Honestly, just take it from me — it’s better to just remember to put it in the refrigerator a few hours before you make it (or overnight) so you don’t have to worry about all that mess. That way you can just whip it up in a few minutes and be done with it.

Sounds like a better plan, right?

I think that about sums up everything I need to say about this mousse other than, GO MAKE IT. You’ll be thanking me.

Creamy Dairy-Free Chocolate Mousse
Prep time
Total time
Serves: Enough for 2-4 people (double batch if entertaining)
Necessary Equipment
  • 1 ripe hass avocado, cut in chunks (learn the best way to cut an avocado [HERE|])
  • ¼ cup cocoa powder (my favorite:)
  • ¼ cup real maple syrup (where to buy)
  • 1 Tbl virgin coconut oil (where to buy)
  • 1 tsp vanilla extract
  • 1 can coconut milk, chilled (where to buy)
  1. Place avocado, cocoa powder, maple syrup, coconut oil and vanilla extract into your food processor and blend until smooth
  2. Scoop out the chilled TOP portion of the coconut milk aka coconut cream (you'll be left with liquid aka coconut water at the bottom) and place into a bowl
  3. On high, beat the coconut cream until fluffy (about 5-6 mins)
  4. Scoop chocolate cream into coconut cream and fold until blended completely
  5. Grab a spoon and enjoy!
If your coconut cream is not fluffing up, place your mixers (just the whisk part) and bowl with coconut cream in the freezer for 5 minutes to cool. Take it out and continue whipping (it should be fluffy at this point).




Dairy-Free Chai Tea Latte

Homemade Dairy-Free Strawberry Ice Cream

Homemade Healthy Chocolate Pudding

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      1. I’m looking at making this for dessert for our regular dinner night with friends of ours. I will have to make it ahead and then take it for a 20min drive to get it to thier place. Are there any concerns of it sweating or melting if it is out of the fridge too long?

        1. No concerns, unless it’s left out in hot weather for quite some time. I would stick it in the fridge when you get to your friends, and you may just have to bring your hand mixer to whip it back up a little.

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  1. Wow…how funny…my dad n I have been making this for years! 🙂 only we use 1 young coconut instead of the other coconut ingredients 🙂 yummm…we all love it!! Sometimes we add cacao nibs too 🙂

  2. Chocolate mousse is one of our favourite desserts here at my house, so I would love to try this version to see how it compares to what I normally make. I love how versatile avocados are. They give great texture to so many things, whether sweet or savory!

  3. Absolutely loved this!
    Didn’t have any vanilla extract or maple syrup home but I added 9 dates (soaked over night) and honey until sweet enough for my taste (about 3 tbs maybe? Didn’t measure) and it turned out wonderful! Thank you! 🙂

  4. Instead of scooping the coconut cream from the top of the chilled can, could you just put it in the fridge upside-down, then pour un-solidified liquid from the can before scooping the rest? Allowing, of course, for the new tins with only one end that works with a can opener…

    Love dairy-free recipes, looking for a passable un-cheesecake recipe.


    1. Great suggestion Ms Hanson! As far as the uncheesecake recipe, I’ve seen people use cashew cream. My son can’t have cashews so I’m sorry I can’t be of more help.

  5. Can this be made without the oil? My parents are plant-based and don’t use any oil. Would love to make this, though!

  6. So… I’m pretty new to the whole Paleo/Natural/Healthy living thing, and was curious if a food processor was necessary. Could I just use a blender? I’m dying for some kind of treat and chocolate mousse is my favorite dessert. It would be a win – win if I didn’t have to purchase a food processor.

    1. Hey Matt,
      I’m pretty sure you could use a blender for blending everything together. There is a possibility the chocolate avocado cream would be a bit thick.

      It would never hurt to try. 🙂 let me know how it goes.

  7. Would you be able to make ahead of time and store it in the fridge or freezer? If so, for how long? I’m a teacher and would not really have time to make it fresh every morning, so it would help if I could make some for a couple of days ahead. Then I could grab one out of the fridge in the morning when I pack my lunch.

    1. Hey Brittany. Absolutely you can do that. I often store it in the fridge when we don’t eat it all in one sitting. 🙂 It’ll be a little harder and not as fluffy because the coconut milk will have hardened, but it’s still just as tasty.

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  8. You should give credit to where you copied this recipe from, and not just pass it off as your own. That’s something I do too.

  9. My husband only likes milk chocolate. Would you please tell me if your recipe is more like milk chocolate or dark chocolate. It looks delicious!

  10. Love all these ingredients….but they are not good together. Yuk. No one in my family liked it…I think you must have to like vegan and gluten free food to really enjoy this.

  11. It was bitter and unfortunately my dairy free little guy wasn’t impressed. How could I change this up to make it sweeter?

      1. I am not allowed to have maple syrup, sugar, honey, or agave due to insulin resistance issues. Diet products only, but I’ve heard horror stories about artificial sweeteners. I have a huge sweet tooth though. I’ve heard of stevia and something called swerve. Would either of those fit into this recipe? Or are those bad too?

        1. Hi Crystal. Stevia could work but I’m not too familiar with using it and/or the flavor so I can’t guarantee what the end result is going to taste like. You’re right though, artificial sweeteners are terrible for your health. I have never heard about swerve but it sounds like it could be an artificial sweetener. Stevia will probably be your best bet.

  12. You could just store your coconut milk in the fridge. I always have at least one can in there so it’s chilled and ready to go. I keep about 3 in the pantry and just replace the one in the fridge as needed.

    (excited to try this recipe!)

  13. This looks so delish! Never would’ve thought the secret ingredient was avocado. Good and good for you, love it! Will have to try 🙂

  14. So we get 1 can of coconut milk, and use only the cream from that can? If we were to get a container of just the cream, how much would you measure out for this treat?

  15. Would I be able to use coconut cream instead of coconut milk? My local grocery store doesn’t care canned coconut milk but does care cream. I would guess about half a can would be the same amount needed?

  16. This was NOT good. It was way too coconutty (if that’s a word) and other than that, it hardly had any flavor. I was super disappointed with this.

  17. Hi, Loriel! I so love your page for all the helpful information you have provided to your readers. And I can’t wait to make this delicious Chocolate (dairy-free) Mousse 🙂 Q: where did you find the neat glass container? I have a strong interest with kitchen glass containers and bamboo utensils, lol. Thank you for your time! I look to hear back from you soon.

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