Vegan Chocolate Avocado Mousse Cups (Printable)

Creamy dairy-free chocolate mousse cups made with ripe avocados and topped with salty cacao nib crunch.

# What You Need:

→ Mousse

01 - 2 ripe avocados, peeled and pitted
02 - 1/3 cup unsweetened cocoa powder
03 - 1/4 cup maple syrup
04 - 1/4 cup unsweetened almond milk
05 - 1 teaspoon vanilla extract
06 - 1/8 teaspoon fine sea salt

→ Sea Salt Crunch

07 - 1/4 cup raw cacao nibs
08 - 2 tablespoons chopped roasted almonds, optional
09 - 1 tablespoon maple syrup
10 - Flaky sea salt for sprinkling

# How-To:

01 - In a food processor or high-powered blender, combine avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and fine sea salt. Blend until completely smooth and creamy, scraping down the sides as needed.
02 - Taste and adjust sweetness or chocolate intensity if desired by adding more maple syrup or cocoa powder.
03 - Divide the mousse evenly among 4 small serving cups or ramekins.
04 - In a small bowl, mix cacao nibs, chopped almonds if using, and 1 tablespoon maple syrup until coated.
05 - Sprinkle the cacao nib mixture over each mousse cup. Finish with a generous pinch of flaky sea salt on top.
06 - Cover and refrigerate for at least 1 hour before serving for optimal texture.

# Expert Hacks:

01 -
  • It tastes like you spent hours in the kitchen, but you'll have it made in fifteen minutes flat.
  • The creamy-crunchy contrast keeps your mouth happy from the first spoonful to the last.
  • It's naturally vegan and gluten-free, so it works for almost any dietary preference without feeling like a workaround.
02 -
  • The consistency of your avocados matters enormously—underripe avocados won't blend smoothly and overripe ones can taste bitter, so aim for that perfect soft-but-firm stage.
  • Don't skip the chilling time even though you're impatient, because a properly chilled mousse has a totally different texture than one eaten fresh from the blender.
03 -
  • Use an ice cream scoop or measuring spoon to divide the mousse into cups if you want them to look professional and uniform without overthinking it.
  • The cacao nibs won't stay crispy if you add them too far in advance, so either top the cups just before serving or keep the crunch mixture separate and add it at the last moment.
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