gluten free dairy free vegan chocolate avocado mousse recipe

Gluten free & vegan chocolate avocado mousse pots

Macros per serving (minus raspberries): 295 cals; 4.5g protein; 24.6g carbs (15.3g sugar) 20.9g fat.
Servings 2


  • 40 g 85% dark chocolate
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2.5 tsp unsweetened almond milk I use Alpro
  • 1 tbsp raw cacao I used Creative Nature
  • 1 ripe avocado
  • pinch salt
  • Raspberries for topping


  • Break the dark chocolate up into a bowl. Place the bowl into a larger bowl or saucepan with a little, just-boiled water, and melt the chocolate slowly.
  • Once melted, add the maple syrup, almond milk, vanilla extract, salt, and cacao. Stir well and remove the bowl from the heat.
  • Halve the avocado, remove the stone and scoop the flesh into a food processor. Add the chocolate mix and blend well until mixed.
  • Portion into two bowls, top with some raspberries (or topping of your choice) and then chill in the fridge for a couple of hours. Enjoy with a nice glass of fizz!