Dessert · British

Chocolate Avocado Mousse

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 16, 2026

This is the dessert that surprises everyone: rich, silky chocolate mousse made from ripe avocado and banana, no dairy or eggs in sight. It comes together in one blender in about five minutes, and no one will guess the secret ingredient. Sweetened with honey and deepened with cacao, it tastes like a treat but leaves you feeling good.

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Chocolate Avocado Mousse

Why you'll love this

  • Ready in about 5 minutes with just one blender.
  • Tastes rich and chocolatey but is secretly made from whole foods.
  • Naturally dairy-free, egg-free, and easy to make vegan.
  • No cooking or baking required.

EveryDayMeal recipe

Chocolate Avocado Mousse

Prep
5m
Total
5m
Serves
4
Level
Easy

Ingredients

  • 1 ripe avocado
  • 1 ripe banana (frozen if you have one)
  • 3 tablespoons unsweetened cacao powder
  • 2 tablespoons honey
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons water
  • 1 pinch sea salt

Equipment

  • Food processor or high-speed blender
  • Rubber spatula
  • Small serving cups or glasses

Instructions

  1. Add the cacao powder to your food processor first, then the avocado flesh, banana, honey, lemon juice, vanilla, water, and a pinch of sea salt. Starting with the cacao helps it blend in evenly instead of clumping.
  2. Blend until completely smooth and glossy, stopping to scrape down the sides once or twice. Since avocados and bananas vary in size, taste as you go and aim for a balance where neither flavor takes over.
  3. Taste and adjust: add a little more honey if you want it sweeter, or a splash more water if the mousse is too thick to swirl. It should be thick, creamy, and spoonable.
  4. Spoon the mousse into small cups or shot glasses, dust with a little extra cacao powder or a sprinkle of cacao nibs, and serve. For a firmer, cooler dessert, chill for at least 30 minutes first.

Tips from the kitchen

  • Use a truly ripe avocado (soft when gently pressed) so the mousse blends silky smooth with no bitter edge.
  • A frozen banana gives the mousse an instant chilled, thicker texture. No frozen banana? Use a regular one and refrigerate before serving.
  • Add water one tablespoon at a time. You want it thick enough to hold a swirl, not runny.

Estimated nutrition per serving: 150 cal · 2g protein · 24g carbs · 7g fat

Make it your own

  • Swap honey for maple syrup to make it fully vegan.
  • Stir in a tablespoon of peanut butter or a pinch of espresso powder for extra depth.
  • Top with fresh raspberries, coconut flakes, or chopped nuts for crunch.

Storing & make-ahead

Store covered in the refrigerator for up to 2 days. The surface may darken slightly from the avocado, so press a little plastic wrap directly onto the top or give it a quick stir before serving.

Good to know

Can I taste the avocado?
No. When you balance the avocado and banana in equal amounts, the cacao and vanilla take over and you get pure chocolate flavor with a creamy texture.
How do I make it vegan?
Just replace the honey with maple syrup or agave. Everything else is already plant-based.
Why is my mousse too thick?
Blend in an extra tablespoon of water at a time until it loosens to a smooth, spoonable mousse.
Can I make it ahead?
Yes. Blend it up to a day ahead and chill. Stir before serving to freshen the texture.

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