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Avocado Chocolate Mousse

If you’ve never tried avocado chocolate mousse before, this healthy recipe will take you completely by surprise!

It is rich and silky smooth… and you really can’t taste the avocado.

Chocolate Avocado Mousse Recipe

Super Healthy Chocolate Avocado Mousse

The idea of avocado chocolate mousse has been popular on the health food scene for years, but some of the recipes out there are unfortunately so awful they only prove true mainstream society’s claim that avocado chocolate mousse is too weird or too healthy to really be dessert.

This is exactly what happened to me a few years back when one of my friends found a recipe for avocado chocolate mousse and decided we should try it. The results were so terrible that it took me five years to even think about coming up with my own version of the popular dessert.

(Note to self: Always be suspicious of a chocolate pudding recipe that does not call for any salt whatsoever.)

However, when the subject of avocado chocolate mousse came up on the blog a few weeks ago when I posted my 20 favorite Healthy Chocolate Recipes, I was finally inspired to give the idea a second chance.

And I’m so glad I did! With the right recipe, avocado chocolate mousse can be really good, for a healthy dessert or not!

Above – watch the video how to make avocado chocolate mousse!


The best part about this avocado chocolate mousse is that it tastes so decadent and so sinful that you completely forget you’re getting so many health benefits at the same time!

Avocados are 100% cholesterol-free, contribute nearly 20 vitamins, minerals, and phytonutrients; and just one serving of the superfood offers eight percent of the daily value of fiber—a nutrient which provides a feeling of fullness and has also been found to potentially reduce the risk of type 2 diabetes.

With less than one gram of sugar per ounce, avocados have the least amount of sugar per serving of any fruit, and they act as a “nutrient booster” by helping the body to better absorb fat-soluble nutrients.

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When I was asked to help raise awareness and get the word out about National Diabetes Month—which takes place every November—I immediately wanted to help. My grandfather had diabetes for as long as I knew him, and I know many readers of this blog are also all too familiar with the disease.

Nearly 30 million children and adults in the United States have diabetes, and another 86 million are at risk for developing type 2 diabetes in the future.  The HAAS Avocado Board (HAB) has joined the American Diabetes Association in the national Stop Diabetes movement, with a campaign goal of helping to increase awareness about the role that good fats play in daily nutrition.

And I couldn’t think of a better time than Hug A Fat Month to post this particular recipe – because it is full of healthy fats!

The recipe is vegan, paleo, gluten free, and you can even use a sugar free sweetener if you want to make a low carb or keto avocado chocolate mousse.

The message I’m trying to convey with this post isn’t that eating avocado chocolate mousse will cure diabetes. (If only it were that simple.) But the American Diabetes Association wants people to choose a sensible diet that includes healthy fats—such as avocados—in moderation and in place of higher-cholesterol foods.

Eat delicious foods, enjoy what you are eating, and really be mindful by savoring food slowly so that you eat less and feel more satisfied.

Leftover avocado? Try this Avocado Smoothie Recipe

The Best Secretly Healthy Chocolate Avocado Mousse Recipe (Vegan)

Or here’s a Healthy Chocolate Pudding – with no avocado

Pin it now to save for laterPin Recipe

Avocado Chocolate Mousse

This secretly healthy chocolate avocado mousse will take you completely by surprise.
4.94/5 (242)
Total Time 5 minutes
Yield 4 servings


  • flesh of 2 ripe avocados (240g)
  • 1/4 cup regular cocoa powder
  • 1/4 cup dutch cocoa OR melted chocolate chips
  • 3-4 tbsp milk of choice
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt
  • sweetener of choice to taste (I like 1/4 cup pure maple syrup)


  • **You have two options for this recipe: The version with the chocolate chips will be richer; the version with the dutch cocoa (important to use dutch) will be lower in fat and sugar.Combine all ingredients in a blender or food processor until completely smooth. (Watch the video above to see the recipe being made step-by-step.) I used 3 tbsp almond milk, but if you’re not using a liquid sweetener then you might want to add a little extra for a smoother consistency. If you make it, don’t forget to rate the recipe or leave a review below!
    View Nutrition Facts

Have you made this recipe?

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**Also, sorry to have left you hanging on my previous post! I’m so thrilled to know people are actually reading the commentary of my posts. In terms of the story’s “ending,” I don’t really believe in happy endings for people in their twenties. Your story shouldn’t be over yet.

Although I’m no longer dating the guy from the story, he is still one of my favorite people in the world. I believe some people are just meant to be in your life. And I’m really glad he is in mine!

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4.94/5 (242)

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Published on October 15, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Leave a comment or reviewLeave a rating
      • Kae says

        I love this!

        I had some avocados I needed to use, so I went hunting and came across this recipe! I used Camino’s cocoa powder and their dutch-process cocoa powder, and I added just a little more maple syrup because though I love dark, bitter chocolate (I make my brownies dark enough that only I will enjoy them if I don’t wanna share…), only 1/4 cup of maple syrup was too bitter for my liking.

        Only thing I would do differently next time is use my food processor. My blender didn’t handle it well.

  1. Sara K. says

    Hi Katie – just wanted to let you know that I appreciate this post. A member of my family has Type 2 and I am at risk for developing. I am trying really hard to be healthier – exercising regularly and eating a healthy diet. I love to eat healthy foods and have purged a lot of junk from my diet over the last several years, but the most difficult thing for me is my sweet tooth. And chocolate, in particular!

    One of the reasons I love your blog is that you provide sensible alternatives so that I can enjoy a little indulgence and have some chocolate without going overboard on sugar and (bad) fat!

    Oh, and I still eat your chocolate peanut butter baked oatmeal on a very regular basis! It is my favorite oatmeal!

  2. Kristina says

    I love avocado chocolate mousse, it’s so creamy, and as you said you can’t really taste the avocado (and even if you would, I would still like it – I sometimes eat avocado toast drizzled with dark chocolate, weird I know). It’s great that you gave two options here!

  3. Lucie Javorska says

    That’s funny, I’m actually a huge fan of avocado chocolate pudding 🙂 I even like to make chocolate frosting out of it (and it contains no salt actually :D). Anyway, I can see why salt could make a difference. can’t wait to try your version! I’m glad you overcame that bad experience and once again created something amazing!



  4. [email protected] says

    Ha ha, I did make avocado chocolate mousse once, and it tasted like….avocado! I actually liked it that way because I’m weird, but it did NOT go over well with the people I served it to, and I felt really bad about it. Your recipes almost never fail me though, so if I ever try it again it will be with this recipe!

    • Barbara P. Turner says

      Hi , Wendy, if you want a little sweetness, I use the baking surgar substitute in the zip bag, I use the Walmart brand Great Value. it comes in a yellow blue and white zip bag and it tastes soooo good! I’d start with 1/4 cup and go from there. shouldn’t take much to get it to where you want it for taste. hope that works.

      • Spire says

        Barbara, artificial/synthetic sugar substitutes are terrible for the human body. Try honey, maple syrup, agave nectar, or sucanat.

  5. Asia says

    Thank you for this recipe, I may try it as I actually bought too many avocados and can’t eat them fast enough the way they are. I have no problem eating too much chocolate pudding though.

    And I wonder what you mean by not believing in happy endings in your twenties and stories being over in your 20s? Hypothetically, can’t a happy “ending” (the end of dating, so-to-speak) turn into a happy beginning (marriage)? And why would settling down with someone/marriage make a story be over? Just interesting to hear other people’s thoughts.

    • Barbara P. Turner says

      Hi Asia, you can put avocados in all your smoothies along with peanut butter, any fruits, walnuts, whatever you wish, even protein drinks like whey chocolate. I just add a packet or two of sucralose substitute and you should be good to go. Hope that works. Just experiment with it.

    • Barbara P. Turner says

      I plant to try this this week but i can vouch for the nice mint choc. chip ice cream and the black bean brownies! YUM!!!!! sHE KNOWS HER STUFF! Trust what she says! She’s a keeper!

  6. Lianne says

    Is it the cocoa to be 1/2 cup? I just tried making it and had to add more salt and some maple syrup because it was very bitter. The texture is quite nice.

    • Sarah says

      Did you use the full 6 tbsp maple syrup? I used 1/4 cup maple and then a pinch of stevia as well and it turned out perfect. But just the 1/4 cup was a little bitter. But I don’t think I’d decrease the cocoa because that would make it less chocolatey.

  7. Paula says

    Made this tonight with some avocados that were a bit past their time and it was amazing with cocoa powder and raw cacao nibs added in. Added a touch of maple syrup and it was perfect. Thank you!



  8. Rose says

    I don’t mean any disrespect and I’m not disagreeing with the info in your post, though, I do tend to be more skeptical of “facts” financed by industry. I definitely agree with you that healthy fats should be included in a healthy diet. I don’t think most people or even most vegans have a problem with not getting enough fats in their diet. I did recently come across this article stating that reducing fat intake and increasing complex carbohydrate intake had a positive effect on the health of type 2 diabetics (also, elsewhere, I’ve read that losing weight if overweight can improve the lab test scores of people at risk for diabetes, as well). Link:

    You know, I just re-read your post and at first I thought you were saying that fats decreased the risk of type 2 diabetes and now I’m thinking you’re saying that the fiber reduces the risk. Perhaps your posts encouraging fats was more directed at anorexics and the health minded people who overdo reducing their fat intake… I’m confused.

    As far as the recipe… it’s funny, I was considering recently trying avocado pudding or using avocado as an oil substitute in some recipes. I never liked avocado or guacamole before, but I know taste buds change every so often in your life, so I was wanting to try it in a recipe like the pudding to disguise the taste… ease my way into trying it again, lol. Though, 1/2 cup of cocoa seems like a lot in this recipe as someone else posted… I might start at a lower amount and add if it’s not enough. I wonder if it’s more of a pudding texture with the lower amount of milk.

    Speaking of healthy fats, I made your no-bake peanut butter pie last night and put a layer of your chocolate sauce recipe on top with 1 tbsp of cashew milk mixed into the sauce (it was bitter because of the sugar free sweetener I used). I made it too late last night to have it then, but I did taste it off the spatula, and I can’t wait to have the pie… like a reece’s pb pie. I know it’s an older recipe, but this is my first time making it… I tended to make certain of your recipes over and over again and not trying other stuff as much… this needs to change. 😉

    • Yoyo says

      That’s a very vague study. They don’t say WHAT fats they lowered, or what carbohydrates they added. So technically they could’ve lowered bad fats, not good fats, and upped good carbohydrates – which would be beneficial, yes. They also say that they lowered sugar in the study. Basically your argument makes no sense and is based on a misleading tag line in a vague study.

  9. Pottedfern says

    Ooh I love avocado chocolate mousse! The recipe by Laura Miller (Raw. Vegan. Not Gross.) is my go-to, it’s delicious!! Although I might have to try this version too to compare!

  10. Matea says

    I agree with you: it’s unhealthy to completely cut out all fats because mainstream media has labeled “fat” as bad for you. Healthy fats are good for you and you need them! 🙂
    Also, it’s totally acceptable to drop my textbooks and rush over to the kitchen and make this, right?

    • Renee Gorby says

      I made this recipe today with 1/4 c. cacao nibs, stevia and also 1/2 frozen banana added to the pudding in my Vitamix. It was a winner!

      • Stef says

        Ah good tip! I will do that. We just made it and it doesn’t taste great… I think a banana could help.

        • Jason Sanford says

          What cocoa powder did you use? Did you use dutch? That is very important! It will taste off if you don’t use dutch.

  11. Anna says

    Wow this looks great!! I did avocado mousse once before and I have to say it was pretty gross. This one looks much more appealing!! Oh btw were you talking about the same guy in the panna cotta and the pumpkin risotto posts? Or are you still dating the guy in the panna cotta post? sorry if I’m nosy lol just curious! cuz the panna cotta post was adorable… 🙂

  12. Laura says

    Hi Katie,
    This looks really good. I have food allergies and can only use stevia or xylitol to sweeten food. I love avocados and especially chocolate so I can’t wait to try this. I have just started a food blog for other people like me with food allergies and wanted you to know I enjoy learning from your blog and of course some others out there also. You give me hope that I can reach and help some people who need cooking or baking ideas.

  13. Darline says

    Currently licking mousse off my fingers before typing! Delicious!! Made this for my husband who’s learned his body does not tolerate eggs or dairy. We made with 5 Tablespoons brown sugar & 1.5t vanilla. Will try with vegan chocolate chips next time. He’s happy to have a chocolate (his favorite) snack he can eat!

  14. Michelle says

    This was good, but it didn’t remind me of mousse. This was more squarely in the chocolate pudding category for me since it wasn’t so light and fluffy – I wonder if you’d be able to get it that way by using an electric mixer after this. I also recommend refrigerating it for an hour or so after the mixture is done to get it a little thicker.

    Mousse or not, this was tasty, thanks!

    • Michelle says

      Also, you know what would be awesome with this? Crumble up some of your chocolate cookies or brownies on the bottom of this and make dirt cups, the kids’ dessert (that may be enjoyed by some adults too… 😉 )

  15. Michelle says

    Is this supposed to taste like chocolate or avocado? Cause I made this recipe with only 1 avocado because I bought 2 but the 2nd one was too hard and I used knock off brand of sweetener and imitation vanilla? What did I do wrong it tasted so bitter! It went down the drain.

  16. Ana @ Ana's Rocket Ship says

    If only this did cure diabetes. There’s a few people I’d force feed this to if it did (funnily enough they all detest avocados….). But as it doesn’t. I’ll just have to eat their servings as well as my own. Fair enough – right?

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