This chocolate avocado mousse is rich, silky, and loaded with feel-good ingredients. No dairy, no cooking—just ripe avocado, coconut cream, cocoa powder, and maple syrup blended into the dreamiest, creamiest dessert. Kinda chocolate pudding energy with mousse-level vibes, and it comes together in minutes.

A glass dish filled with chocolate mousse, topped with whipped cream, chocolate shavings, and a sliced strawberry, with a spoon scooping some mousse. Whole strawberries are nearby.

Yes. Yes, avocados + chocolate totally work together…

If you’ve tried my Chocolate Avocado Banana Smoothie, you already know this to be true….and this mousse? It’s basically that smoothie’s dessert-loving cousin.

This recipe goes way back to when my daughter was super little and spotted those classic pudding cups in a classmate’s lunchbox. She was curious (of course!), and while I did buy them for her to try (we’re an all foods can fit family, after all), I also thought, “I bet I can make something like this at home with a little veggie oomph.” Enter: this chocolate avocado mousse.

It might sound a little wild, but avocados make the dreamiest mousse. They’re thick, creamy, nutrient-dense, and give homemade pudding that luscious, spoonable texture….plus a little extra nourishment. Technically a fruit, yes, but culinarily? They act like a veggie. Which makes this a total veggie-loaded win. I first made this with coconut cream (I was experimenting with dairy-free at the time), and it’s honestly magic for creating that rich, thick consistency. Not into coconut? Heavy cream works beautifully. Greek yogurt does too, though it adds a slight tang….so you may want to bump up the maple syrup. That’s the beauty of this recipe: it’s flexible and easy to adapt to your taste.

Quick, legit, and kid-approved

This is a no-cook, five-minute dessert that’s perfect for lunchboxes or after-school snacks. Readers have even turned it into “dirt cups” with crushed cookies and gummy worms (so cute). And no—you won’t taste the avocado. My readers swear by it, and your crew won’t give you side-eye when you serve this as dessert.

It also keeps nicely in the fridge for a couple of days (just give it a stir if the coconut cream separates a bit). The only non-negotiable here: ripe avocados. Hard or stringy won’t cut it. If you struggle to find good ones where you live (hi from Vermont 👋), thawed frozen avocado chunks are a great back-up and work like a charm.

Okay, have I sold you on trying it? Yes? Let’s make it together now…

A person scoops out an avocado half with a spoon. Nearby are avocado pits, cocoa powder, a bowl of avocado halves, and a small bowl of honey on a light countertop.
Start by cutting open those avocados, removing the pits and scooping out that gorgons green goodness.
A person holds a blender with a scoop of coconut cream inside. Surrounding the blender are half an avocado, an open can of coconut milk, a bowl of cocoa powder, and a small bowl of amber liquid on a light countertop.
Scoop the coconut cream out of your chilled can of coconut milk and put it in your blender. It should have risen to the top and be easy to remove. Save the rest of that coconut milk for smoothies or oatmeal!
A top-down view of hands holding a blender filled with ingredients, including avocado halves, cocoa powder, sugar, and a brown liquid, on a light marble countertop.
Add the avocados and the other ingredients into the blender with the coconut cream….
Top-down view of a blender containing thick, blended chocolate batter. Two hands grip the sides of the blender, with the blender lid resting nearby on a light-colored countertop.
…and blend until it looks like this! Thick. Smooth. Creamy. YUM!
Overhead view of four small glass jars filled with chocolate mousse. A hand holds a jar while another hand spoon into it. Avocado halves and a blender with chocolate remnants are also visible on the table.
Portion it out into 4 small, air-tight containers. You can eat it right away, but I do find its truly at its best with at least an hour of chill time.
Glass bowls of creamy chocolate mousse, one topped with whipped cream, chocolate shavings, and a sliced strawberry. Fresh strawberries, spoons, and a bowl of whipped cream are nearby on a light surface.
Enjoy it as is or get all fancy and top it with some berries, shaved chocolate and even whipped coconut cream (or regular cream!)

Loving this avocado mousse and hungry for more?

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A small glass jar filled with creamy avocado chocolate mousse, topped with chocolate shavings. A spoon is dipped into the mousse. Fresh strawberries are placed nearby on the surface.
5 from 11 votes

No-Cook Chocolate Avocado Mousse (with coconut milk)

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 0 minutes
chill time: 1 hour
Cuisine: American
Course: Dessert
Author: Taesha Butler
This chocolate avocado mousse is rich, silky, and loaded with feel-good ingredients. No dairy, no cooking…just ripe avocado, coconut cream, cocoa powder, and maple syrup blended into the dreamiest, creamiest dessert. Kinda chocolate pudding energy with mousse-level vibes, and it comes together in minutes.
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Ingredients
 

  • 14.5 ounce canned full-fat coconut milk , or canned coconut cream. Chilled overnight in the fridge
  • ⅓ cup maple syrup, or to taste
  • 2 teaspoons vanilla extract
  • 2 medium ripe avocados
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon , optional

Instructions
 

  • Cut the avocados in half and remove the pits with a spoon. Scoop the avocado flesh and set aside for a minute.
  • Open you can of chilled coconut milk. The cream of the coconut milk will have have settled at the top of the can. Scoop the solid, coconut cream into your blender. It should be about ½ cup. Save the remaining liquid from the can in your fridge to add to smoothies, oatmeal, or soups.
  • To your blender, add the maple syrup, avocado flesh, cocoa powder, salt and cinnamon *in that order* on top of the coconut cream. Layering the liquids in the blender first will help this mousse to puree up easily.
  • Blend until smooth, stopping to scrape down the sides a few times to ensure that everything is evenly blended into the mousse.
  • Taste the mousse and add more maple syrup if need to reach your desired taste preference. Blend again if more sweetener is added.
  • Divide avocado mousse into 4 small jars, cups, or containers. You can enjoy immediately but I find it best if chilled in fridge for at least an hour. Or save it for up to 2 days in your fridge. When ready to enjoy, top with whipped coconut cream, berries or chocolate chips.
Serving: 1/4 the recipe, Calories: 351kcal, Carbohydrates: 32g, Protein: 4g, Fat: 26g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 169mg, Potassium: 859mg, Fiber: 9g, Sugar: 17g, Vitamin A: 147IU, Vitamin C: 11mg, Calcium: 68mg, Iron: 5mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.