Dark Chocolate Avocado Mousse + Sea Salt Coconut Whipped Cream (Vegan, Dairy-free, Paleo)
If there’s one holiday you want to feel especially good during — chances are it’s Valentine’s Day (as opposed to Thanksgiving when bloated stomachs and stretchy pants are pretty much status quo).
This can be somewhat difficult when we’re inundated with boxes of chocolate, heart-shaped candies and other sugar laden + weird-ingredient-filled goodies — but fear not, this year you don’t actually have to sacrifice your sexiness for sweets.
Enter in this recipe for Dark Chocolate Avocado Mousse with Sea Salt Coconut Whipped Cream — made with real, nutrient-dense ingredients that promote your vitality, beauty and overall wellbeing, instead of detract from it.
Think antioxidant-rich cacao (which acts as a neurotransmitter in the body and elevates your mood), satiating, brain-boosting fats like avocado and cashew butter, and a dose of dairy-free nutpods creamer to enhance the ultra-creamy texture (minus the digestive issues commonly associated with dairy).
Top these cuties with a little sea salt coconut whipped cream and you’ve got one insanely decadent, brain and body-boosting dessert on your hands. Consider this feel good food at it’s finest.
Oh — and if you needed another reason to whip these up (as if), they’re also surprisingly easy to make (no prep work or cooking required) and only contain seven, REAL ingredients. Happy Valentine’s Day indeed.
Dark Chocolate Avocado Mousse + Sea Salt Coconut Whipped Cream
A decadent, rich dark chocolate mousse that's deceptively healthy -- this recipe only contains seven clean ingredients and is free of gluten, dairy or refined sugar.
For The Mousse:
- 1 large, very ripe avocado, peeled and pitted
- ¾ cup nutpods Dairy-free Coconut Creamer (original flavor)
- ½ cup creamy organic cashew butter
- ½ cup raw cacao powder
- ¼ cup dates, pitted, chopped and soaked in warm water for 10 minutes
- ¼ cup coconut nectar or monk-fruit sweetener
- ½ tsp sea salt
For the Whipped Cream:
- 1 can coconut cream or 1 can coconut milk, chilled at least 24 hours
- 2 tbsp coconut nectar or monk-fruit sweetener
- ½ tsp sea salt
- Add all mousse ingredients into a high-speed blender and blend until smooth and creamy (you may need to do this a few times depending on thickness of mousse). Try adding more nutpods until you get a smooth texture.
- Scoop mousse out into individual-sized mason jars or ramekins and sprinkle the top with sea salt. Place in the freezer for 2 hours to chill.
- Whip chilled coconut cream (if you are using coconut milk scoop out the solid coconut and discard the liquid) with sea salt and sweetener in a high speed blender or beaters until firm. Place in fridge and top mousse when ready to serve.
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