Vegan Chocolate Mousse

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  • Each serving
  • 310 cal
  • 16g fat (3g sat)
  • 0mg chol
  • 10mg sodium
  • 47g carb
  • 10g fiber
  • 4g protein


  • 2 large avocados
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup agave nectar, plus more to taste
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons almond extract (optional)
  • Raspberries or strawberries, for garnish (optional)


Halve and pit the avocados and scoop out the flesh. Transfer the avocado flesh to the bowl of a food processor fitted with a metal blade. Using a spoon, break up the avocado a little.

Add the cocoa powder, agave nectar, vanilla extract and almond extract (if using) to the processor and process for 1 to 2 minutes. Scrape down the sides of the bowl and then process again until the mousse is very smooth, 1 to 2 minutes longer.

Taste the mousse and if not sweet enough, add more nectar, 1 teaspoon at a time. Pulse to mix.

Spoon the mousse into serving dishes or glasses. Cover each and refrigerate for at least 1 hour and up to 8 hours.

Serve the mousse chilled and garnished with berries.

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