Creamy Dairy-Free Chocolate Mousse
Prep time: 10 mins
Total time: 10 mins
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).
Recipe by Naturally Loriel at