raw chocolate mousse

February 17, 2013

Chocolate mousse has long been one of my favourite desserts – because it’s rich & chocolatey, yet smooth and light. At first I was a little disheartened to realise that it’s classically full of sugar and dairy and generally made with little nutritional value, but then I learned of the versatility of avocado. That’s right. The major ingredient of this dish in its native state, is green.

You may really dislike the idea of eating avocado for dessert (it is a fruit remember!), but I urge you to try this  if you’re looking for a more nourishing alternative to the chocolate mousse you know. The richness of the raw cacao* overpowers most of the avocado taste, and I find it tastes best if you can find a pretty firm avocado (as it will tend to have a milder avocado flavour). Remember too that avocado is packed with nutrients and antioxidants, rich in fibre, high in mono-saturated fats, and they’ve also been proven to combat/lower our ‘bad’ cholesterol levels. 

Lately I always have at least 1 little pot of this mousse in the fridge. A spoonful here and there is rich enough to stave off any little sugar/pudding urges, and it’s also fun to play ‘guess the unexpected healthy ingredient’ with friends over for dinner.

Have a play around with the amount of cacao and sweetness until it suits your taste. Here’s my version. 

*Is there a difference between cocoa and cacao? Yes! Cacao is the less-processed version of cocoa, thus more of a ‘raw’ product and therefore retains more antioxidants and nutrients. Also, generally, cacao is organic whereas cocoa often isn’t.

Fills 2 medium ramikins


  • 1 large firm avocado
  • 2-3 Tbsp raw organic cacao (I use 3 Tbsp)
  • 1/4 cup good quality coconut milk/cream (look for 100% natural (i.e. just coconut & water) with a high % of coconut in the ingredients)
  • 2 tsp (liquid) coconut oil – optional. (I find using this “sets” the mousse a little stiffer. Otherwise it’s more ‘pudding’ like)
  • 1 tsp pure vanilla extract
  • sweetness to taste, depending on your preferences (my preference for taste and overall nutritional value is 2 Tbsp coconut sugar but I don’t have a very sweet tooth. I assume most people will like twice this sweetness, as outlined below):
    • 1/4 cup raw honey/dark organic maple syrup (most readily available), OR
    • 4 Tbsp coconut sugar (very low GI), OR
    • 2/3 cup brown rice malt syrup (fructose free), OR
    • 1/2 tsp stevia powder (fructose free and doesn’t raise blood sugar at all).
  • good pinch Himalayan pink salt


  1. Put avocado, cacao, coconut milk/cream, coconut oil & vanilla in a blender and blend well until all the avocado is unidentifiable and mixture is velvety smooth.
  2. Add half a pinch of salt and half your chosen sweetener and blend well to combine.
  3. Taste, and adjust salt and sweetness to your taste.
  4. Spoon into serving bowls & serve straight away, or put in fridge for a few hours/overnight to “set”.
  5. Garnish with a pinch of cacao and salt.
  6. Lasts covered in the fridge for a week.

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  • Reply Anna Hayward February 17, 2013 at 9:49 pm

    Yum! I made a chocacado cake yesterday! It’s currently sitting on my desk here at work, it tasted good but the avo was perhaps a little too ripe… Ah well. I made an almond, brazil and pecan nut, date crust for it too. Here’s hoping it tastes as good as it looks! xx

    • Reply sassybites February 18, 2013 at 1:43 am

      It’s amazing how quickly you get used to the slight avocado taste and don’t notice the avocado when you’re eating it in desserts. And WOW almond, date, brazil & peacan nut crust? I have NO DOUBT that will taste great (and leave you feeling great afterwards!) xS

  • Reply Martha February 18, 2013 at 1:35 am


    I love the idea of using avocado as a dessert. I grew up having avocado cream as dessert in brazil and the idea of having it as a salad was such a shock to me!
    Where do you get the coconut sugar, oil and raw cacao?
    Loving your blog!!
    Thanks for the great recipes!!!

    • Reply sassybites February 18, 2013 at 2:01 am

      Hi Martha, so glad you’re liking my blog! Coconut sugar, coconut oil and raw cacao you will find in health food stores. Coconut oil I’m now seeing in supermarkets and some of the better equipped smaller grocers (like some of the bigger IGAs). I haven’t seen cacao outside of health food stores & at speciality stalls at some grocers markets, but the more you and I buy it, the greater the demand and the more readily available / lower prices! xS

  • Reply Yarrow February 18, 2013 at 9:36 am

    This mousse is very very delicious!

  • Reply Liv February 19, 2013 at 6:39 am

    Wow! Sounds amazing! I make a dairy-free, low sugar mousse too, but just using good quality dark chocolate, and eggs. The lazy way!

  • Reply Liv February 19, 2013 at 7:59 am

    In case you’re interested… http://scoffandquaff.wordpress.com/2013/02/19/incredibly-easy-classic-chocolate-mousse/

  • Reply guacamole pizza | sassy writes recipes November 8, 2013 at 5:51 am

    […] in fibre, about 75% water and also add an unobtrusive, buttery creaminess to both sweet (see my raw chocolate mousse) and savoury dishes from salad dressings to dips to spreads to just eating them on their own with a […]

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