Vegan Chocolate Avocado Mousse

by Shauna Reiter 1 min read

Chocolate mousse in a black bowl, topped with hazelnuts and a mint leaf

Serves: 2


  • 1 ripe avocado (medium)
  • 3.5 oz bar dark chocolate (70-85% dark)
  • 2 Tbsp raw cacao powder (cocoa powder)
  • 3/4 cup non-dairy nutmilk of your choice (almond, cashew, etc)
  • 2 Tbsp maple syrup (add additional tbsp depending on your sweet preference)
  • pinch of salt
  • 1-2 scoops Alaya Naturals Multi Collagen Powder


  1.  Roughly chop the chocolate.
  2.  Set in a heatproof bowl and place over small pot of simmering water (about an inch of water in the pot, and make sure bowl does not touch the water). Or heat in microwave 1 minute at a time until melted.
  3.  Stir occasionally until chocolate is melted and set aside.
  4.  Scoop out the avocado flesh and add to the food processor.
  5.  Add all the remaining ingredients including melted chocolate.
  6.  Blend until smooth.
  7.  Taste to see whether you'd like additional maple syrup.
  8.  Chill in refrigerator for at least 1 hour before eating. Store for up to 2 days. 
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