Confession: You might unfollow me for this, but I don’t like avocados—except for one time at an Indonesian restaurant when my dessert had them sprinkled on chocolate and I didn’t mind it! A few weeks ago, I saw someone on reels make avocado mousse (wish I remembered who—sorry!!!), so I decided to give it a try. And honestly? Not bad! I still prefer classic mousse, but I’d definitely snack on this vegan version. Maybe this...
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Blend all ingredients until smooth.
Adjust sweetness if needed.
Chill for at least 30 minutes.
Serve with shredded coconut, berries, or nuts.
Make sure the avocados are ripe for a smoother texture.
You can substitute agave syrup with maple syrup or honey if not strictly vegan.
Adding melted dark chocolate enhances the richness of the mousse.
Can I use a different sweetener?
Yes, you can use maple syrup, honey, or any other liquid sweetener of your choice.
How long can I store this mousse?
You can store it in an airtight container in the refrigerator for up to 2 days.
Can I skip the melted dark chocolate?
Yes, the melted dark chocolate is optional, but it adds a richer flavor to the mousse.
What toppings go well with this mousse?
Shredded coconut, fresh berries, chopped nuts, or even a dollop of whipped coconut cream are great options.
Is this mousse suitable for people with nut allergies?
Yes, as long as the plant-based milk used is nut-free, this recipe is suitable for those with nut allergies.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
