Quick Chocolate Mousse…Sounds just about right!

I like to go with what feels good and this feels just about right to me!  This highly popularized EASY to make raw vegan chocolate mousse is made with avocado which means it contains 18 of the standard 20 essential amino acids.  In this version I use maple syrup, and while not considered a raw food, it is packed with antioxidants*.  It is my practice to choose ingredients that may not stick to the norm if it means that it is more nutrient dense (raw or cooked).  Typically made with heavy cream, eggs and sugar and with many great interpretations out there, some healthier than others, who am I to judge?  I just love it and love is a beautiful thing ♥

Click here for a quick and fun video tutorial (our hijacking attempts to load my videos have not been successful…yet!).

No guilt!  Try it and let me know how it goes!


2 avocados, Hass variety, ripe
3/4 cup maple syrup, or more to taste
1/2 cup brazil nut milk (click for recipe) or use water
1 teaspoon pure vanilla extract
1 teaspoon coffee extract, optional
1/4 teaspoon sea salt
3/4 cups raw cacao powder, unsweetened cocoa powder works as well
Top with cacao nibs and berries, optional
Organic peanut butter or almond butter, optional

Blend ingredients until completely smooth. To adjust consistency, add more nut milk or water. Serve in a small bowl or ramekin, with a thin layer of organic peanut butter on the bottom of, followed by a generous layer of mousse. Top with cacao nibs and berries, and enjoy!

Tip: Store in airtight container with a layer of cling wrap on top of mousse, then cover with lid. This will help prevent quick oxidation of the avocado and preserve flavor. This will keep for up to 3 days and up to 5 days with a mild change in flavor.