Vegan Chocolate Avocado Mousse Cups (Printable)

Silky smooth dairy-free chocolate mousse with ripe avocados and a salty cacao nib topping.

# What You'll 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 Steps:

01 - Combine avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and fine sea salt in a food processor or high-powered blender. Blend until completely smooth and creamy, scraping down the sides as needed.
02 - Taste the mousse and adjust sweetness or chocolate intensity as 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, combine cacao nibs, chopped almonds if using, and 1 tablespoon maple syrup until well coated.
05 - Sprinkle the cacao nib mixture evenly over each mousse cup and finish with a generous pinch of flaky sea salt on top.
06 - Cover and refrigerate for at least 1 hour before serving to achieve optimal texture.

# Expert Suggestions:

01 -
  • Ready in just 15 minutes of active prep time
  • Completely dairy-free and gluten-free
  • No baking required—perfect for warm weather
  • Rich in healthy fats from avocado
  • Naturally sweetened with pure maple syrup
  • Perfect balance of chocolate richness and sea salt crunch
02 -
  • For the silkiest texture, make sure your avocados are perfectly ripe—they should yield to gentle pressure but not be mushy
  • Refrigerate the serving cups before adding the mousse for a faster chill time
  • The mousse can be made up to 24 hours in advance, but add the crunchy topping just before serving to maintain its texture
  • If your blender struggles with the thick mixture, add the almond milk first, then the avocados, followed by the dry ingredients
  • For an extra special presentation, layer the mousse with a thin coconut cream layer in the middle
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