Vegan Chocolate Avocado Mousse Recipe By Tasty

VEGAN CHOCOLATE AVOCADO MOUSSE RECIPE BY TASTY

Here's what you need: large avocado, cocoa powder, dark chocolate, honey, non dairy milk, vanilla extract, cinnamon, coffee powder, salt

Provided by Rosi Dimova

Yield 2 servings

Number Of Ingredients 9

Vegan Chocolate Avocado Mousse Recipe by Tasty image

Steps:

Over a water bath or in the microwave, melt the dark chocolate.
Then, place all of the ingredients listed above in a blender and blend until you get a smooth and enjoyable consistency.
Pour pudding into separate bowls and leave in the fridge to set for 1-2 hours before serving.
Serve topped with fresh berries and whipped cream (optional)
Enjoy!

Nutrition Facts : Calories 436 calories, Carbohydrate 66 grams, Fat 20 grams, Fiber 8 grams, Protein 4 grams, Sugar 52 grams

Ingredients

1 large avocado, or two smaller avocados, ripened
3 tablespoons cocoa powder
¼ cup dark chocolate, (over 70%)
¼ cup honey, agave
3 tablespoons non dairy milk
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon coffee powder
1 pinch salt

VEGAN CHOCOLATE MOUSSE

My son is allergic to dairy and eggs, so I created this silky vegan chocolate mousse recipe that he could enjoy. It's also gluten free and grain free. If you're having company over, it can be prepared the night before and stored in the refrigerator. -Sarah Meuser, New Milford, Connecticut

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Vegan Chocolate Mousse image

Steps:

Pour boiling water over figs in a small bowl; let stand 45 minutes. In a microwave, melt chocolate chips; stir until smooth. Cool to room temperature. Place figs and liquid in a food processor. Pulse until a paste forms. Add avocados, cooled chocolate, cocoa, almond milk, syrup, vanilla and sea salt; pulse until pureed. Transfer to a large bowl., To make aquafaba, drain garbanzo beans, reserving liquid (save beans for another use). Add drained liquid and cream of tartar to bowl of a stand mixer. Beat on high speed until stiff peaks form, 2-3 minutes. Gently fold aquafaba into fig mixture. Spoon into dessert dishes. Refrigerate at least 2 hours or overnight before serving. If desired, serve with fresh raspberries.

Nutrition Facts : Calories 310 calories, Fat 18g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 8g fiber), Protein 5g protein.

Ingredients

1/3 cup boiling water
3/4 cup dried Mission figs, stemmed and halved lengthwise
1 cup dairy-free dark chocolate chips
2 medium ripe avocados, peeled and pitted
1/3 cup baking cocoa
2 tablespoons unsweetened almond milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1 can (15 ounces) garbanzo beans or chickpeas, undrained
1/4 teaspoon cream of tartar
Fresh raspberries, optional

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Vegan Chocolate Avocado Mousse Recipe By Tasty

VEGAN CHOCOLATE AVOCADO MOUSSE RECIPE BY TASTY

Here's what you need: large avocado, cocoa powder, dark chocolate, honey, non dairy milk, vanilla extract, cinnamon, coffee powder, salt

VEGAN CHOCOLATE MOUSSE

My son is allergic to dairy and eggs, so I created this silky vegan chocolate mousse recipe that he could enjoy. It's also gluten free and grain free. If you're having company over, it can be prepared the night before and stored in the refrigerator. -Sarah Meuser, New Milford, Connecticut

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