Creamy Dairy-Free Chocolate Mousse

You know that I know all about guilty pleasures. It’s pretty clear that good things are created from guilty pleasures because my iced maple chai tea latte evolved from one.

And, since we’re on the topic of guilty pleasures, I thought I’d share another guilty pleasure of mine: chocolate mousse.

I’m not talking about just any chocolate mousse, either. I’m talking about a creamy, fluffy, melt-in-your-mouth, dairy-free chocolate mousse that packs a nutrient-punch. Say it isn’t so.

Oh yes, it’s so.

Part of what puts the “creamy” in this dairy-free chocolate mousse is a secret ingredient that is probably not so secret if you’ve been around the “natural world” for a while. Can you guess what it is? It starts with an “A” and ends with an “O”… avocado!

Yep! While I love eating avocado seasoned with unrefined real salt and pepper, I think I may love it even more in chocolate mousse because it makes even the guiltiest of pleasures, less guilty.

But what if you don’t like avocado, you say?

Friend, you know I wouldn’t let you down. One of the best parts about this creamy goodness is that you can’t taste the avocado. It’s masked behind the rich cocoa, real maple syrup, and vanilla. The coconut cream and coconut oil adds a little extra sweetness but it’s not overwhelmingly sweet. It’s perfect.

There’s a depth to this mousse that makes you just want to close your eyes and savor every. last. bit. It takes you to your happy place. It makes your soul smile.

It’s that good.

You all know how I love making sweet treats packed with healthy goodness (i.e., banana bread cookies) but I think this one is my favorite of all time. I think it is my immediate family’s favorite too. And my friends — they all enjoy it as much as I do.

BUT.

When you think it couldn’t get any better it does. Let me let you in on another secret: this mousse only takes 10 minutes to whip up.

10 minutes and you’re on your way to heaven. That is, if you didn’t forget the coconut milk in the freezer and you’re left with a coconut ice can that you need to defrost.

Not like that happened to me or anything.

So when you scroll down to the ingredient list and you read that your coconut milk should be chilled, I mean, chilled to where it becomes solid — not frozen. If it is frozen you’re looking at more like an hour until you’re in bliss.

AKA not good and should be avoided at all costs.

Honestly, just take it from me — it’s better to just remember to put it in the refrigerator a few hours before you make it (or overnight) so you don’t have to worry about all that mess. That way you can just whip it up in a few minutes and be done with it.

Sounds like a better plan, right?

I think that about sums up everything I need to say about this mousse other than, GO MAKE IT. You’ll be thanking me.

Creamy Dairy-Free Chocolate Mousse
 
Prep time
Total time
 
Serves: Enough for 2-4 people (double batch if entertaining)
Ingredients
Necessary Equipment
Ingredients
  • 1 ripe hass avocado, cut in chunks (learn the best way to cut an avocado [HERE|])
  • ¼ cup cocoa powder (my favorite:)
  • ¼ cup real maple syrup (where to buy)
  • 1 Tbl virgin coconut oil (where to buy)
  • 1 tsp vanilla extract
  • 1 can coconut milk, chilled (where to buy)
Instructions
  1. Place avocado, cocoa powder, maple syrup, coconut oil and vanilla extract into your food processor and blend until smooth
  2. Scoop out the chilled TOP portion of the coconut milk aka coconut cream (you'll be left with liquid aka coconut water at the bottom) and place into a bowl
  3. On high, beat the coconut cream until fluffy (about 5-6 mins)
  4. Scoop chocolate cream into coconut cream and fold until blended completely
  5. Grab a spoon and enjoy!
Notes
If your coconut cream is not fluffing up, place your mixers (just the whisk part) and bowl with coconut cream in the freezer for 5 minutes to cool. Take it out and continue whipping (it should be fluffy at this point).

 

MORE DAIRY-FREE YUMMIES

 

Dairy-Free Chai Tea Latte

Homemade Dairy-Free Strawberry Ice Cream

Homemade Healthy Chocolate Pudding

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only promote products that uphold to Naturally Loriel's values. More



About

Aside from being a wannabe backyard homesteader who wrangles chickens and free-range kids, Loriel is the owner/creator of the professional natural lifestyle blog Naturally Loriel, owner of the organic spice blend business Naturally Free, and freelance professional food photographer.


'Creamy Dairy-Free Chocolate Mousse' has 77 comments

  1. August 22, 2014 @ 5:48 pm Thalia @ butter and brioche

    loving how guilt free the recipe for this mousse is, i definitely need to try the recipe!

    Reply

    • August 24, 2014 @ 5:13 pm Loriel

      It’s absolutely guilt-free! and so, so easy to make.

      Reply

      • October 8, 2014 @ 5:30 am Maryanne

        I’m looking at making this for dessert for our regular dinner night with friends of ours. I will have to make it ahead and then take it for a 20min drive to get it to thier place. Are there any concerns of it sweating or melting if it is out of the fridge too long?

        Reply

        • October 8, 2014 @ 7:06 am Loriel

          No concerns, unless it’s left out in hot weather for quite some time. I would stick it in the fridge when you get to your friends, and you may just have to bring your hand mixer to whip it back up a little.

          Reply

  2. August 22, 2014 @ 6:46 pm Emily

    You had me at “chocolate mousse,” so the super healthy ingredients are just icing on the cake. (Err, mousse?)

    Reply

  3. August 28, 2014 @ 11:17 am 3 Ingredient DIY Chapped Lip Remedy - Scratch Mommy

    […] can find her writing about parenting or her chickens, as well as sharing drool-worthy recipes, like THIS one, and so much more over at Naturally […]

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  4. September 10, 2014 @ 9:05 am Naturally Loriel / Vanilla Coconut Sugar

    […] brownies, and coconut birthday cake. When I’m not in the mood for cake, I enjoy a light creamy chocolate mousse that can be whipped up in less than 8 minutes or some real food russian tea […]

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  5. September 14, 2014 @ 2:02 pm Scratch Mommy – Life, From Scratch 3 Ingredient DIY Chapped Lip Remedy - Scratch Mommy - Life, From Scratch

    […] can find her writing about parenting or her chickens, as well as sharing drool-worthy recipes, like THIS one, and so much more over at Naturally […]

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  6. September 29, 2014 @ 4:19 pm Heather@Mommypotamus

    Oh my, this looks delicious. Thanks for the recipe, Loriel.

    Reply

    • September 29, 2014 @ 4:44 pm Loriel

      Thank you Heather. It seriously is sooooo good. Now I need to make some tonight.

      Reply

  7. October 22, 2014 @ 10:25 pm Kristen

    I’m allergic to Coconut (& dairy) – any other suitable alternatives?

    Reply

    • October 26, 2014 @ 10:21 am Loriel

      I’m not sure what will fluff up like coconut milk. I’m sorry.

      Reply

  8. October 25, 2014 @ 4:39 pm Tanya

    I love the little jars!

    Reply

    • October 26, 2014 @ 10:19 am Loriel

      Right?? They came from little yogurt jars!

      Reply

  9. October 25, 2014 @ 4:56 pm jamie

    Wow…how funny…my dad n I have been making this for years! :) only we use 1 young coconut instead of the other coconut ingredients :) yummm…we all love it!! Sometimes we add cacao nibs too :)

    Reply

    • October 26, 2014 @ 10:18 am Loriel

      Yum! That sounds so yummy — especially if you are someone that enjoys a crunch in their food.

      Reply

  10. October 26, 2014 @ 12:59 am Lori

    I just store my coconut milk in the refrigerator, that way there’s no worries.

    Reply

    • October 26, 2014 @ 10:17 am Loriel

      What a smart idea!

      Reply

  11. November 6, 2014 @ 3:02 pm Ariana {And Here We Are...}

    Ooh, looks so good! I grew up in the Philippines, and avocado shakes were a local specialty– loved them!

    Reply

    • November 11, 2014 @ 2:51 pm Loriel

      Oh yum! Avocado shakes sound delicious!

      Reply

  12. November 6, 2014 @ 3:05 pm Rachel @ day2dayjoys

    I have a recipe we like really similar to this without the coconut milk, I’m sure that would add a really creamy texture… yum!

    Reply

  13. November 6, 2014 @ 3:31 pm Connie @ Urban Overalls

    Any dessert that ‘makes my soul smile’ is for me. Plus I generally have all of these ingredients on hand.

    Reply

    • November 11, 2014 @ 2:52 pm Loriel

      Oh yes, and it definitely does make your soul smile. :)

      Reply

  14. November 6, 2014 @ 5:12 pm Emily @ Recipes to Nourish

    This looks so delicious!!! I have it pinned.

    Reply

  15. November 6, 2014 @ 5:56 pm linda spiker

    Love the idea of using avocado!

    Reply

  16. November 6, 2014 @ 7:27 pm Tracy

    Chocolate mousse is one of our favourite desserts here at my house, so I would love to try this version to see how it compares to what I normally make. I love how versatile avocados are. They give great texture to so many things, whether sweet or savory!

    Reply

    • November 13, 2014 @ 7:44 am Loriel

      Amen! I couldn’t live without avoacados!

      Reply

  17. November 6, 2014 @ 8:42 pm Kim

    I can’t wait to try this. Looks so good!

    Reply

  18. November 6, 2014 @ 10:43 pm Anni

    “Dairy-free Mousse”… I had to click and see what the ingredients were. I was too curious. It looks yummy as much as interesting!

    Reply

  19. November 7, 2014 @ 1:22 am Jennifer Margulis

    This looks so amazing. And healthy too!

    Reply

  20. November 7, 2014 @ 2:12 am Kris @ Attainable Sustainable

    I am a million times not convince that avocados belong in a chocolate recipe. BUT. I currently have an avocado the size of my head sitting on the counter…

    Reply

    • November 13, 2014 @ 7:43 am Loriel

      I swear you don’t even taste the avocado! ;-)

      Reply

  21. November 14, 2014 @ 8:14 am Milla

    Absolutely loved this!
    Didn’t have any vanilla extract or maple syrup home but I added 9 dates (soaked over night) and honey until sweet enough for my taste (about 3 tbs maybe? Didn’t measure) and it turned out wonderful! Thank you! :)

    Reply

  22. November 27, 2014 @ 2:05 pm Ms Hanson

    Instead of scooping the coconut cream from the top of the chilled can, could you just put it in the fridge upside-down, then pour un-solidified liquid from the can before scooping the rest? Allowing, of course, for the new tins with only one end that works with a can opener…

    Love dairy-free recipes, looking for a passable un-cheesecake recipe.

    Anyone?

    Reply

    • December 3, 2014 @ 10:38 am Loriel

      Great suggestion Ms Hanson! As far as the uncheesecake recipe, I’ve seen people use cashew cream. My son can’t have cashews so I’m sorry I can’t be of more help.

      Reply

  23. December 4, 2014 @ 1:28 am Nicole

    Can this be made without the oil? My parents are plant-based and don’t use any oil. Would love to make this, though!

    Reply

    • December 4, 2014 @ 6:31 am Loriel

      I’m thinking that it could be made with out it.

      Reply

  24. January 15, 2015 @ 6:24 pm Matt

    So… I’m pretty new to the whole Paleo/Natural/Healthy living thing, and was curious if a food processor was necessary. Could I just use a blender? I’m dying for some kind of treat and chocolate mousse is my favorite dessert. It would be a win – win if I didn’t have to purchase a food processor.

    Reply

    • January 15, 2015 @ 6:36 pm Loriel

      Hey Matt,
      I’m pretty sure you could use a blender for blending everything together. There is a possibility the chocolate avocado cream would be a bit thick.

      It would never hurt to try. :) let me know how it goes.

      Reply

  25. January 16, 2015 @ 10:31 am Brittany

    Would you be able to make ahead of time and store it in the fridge or freezer? If so, for how long? I’m a teacher and would not really have time to make it fresh every morning, so it would help if I could make some for a couple of days ahead. Then I could grab one out of the fridge in the morning when I pack my lunch.

    Reply

    • January 16, 2015 @ 10:33 am Loriel

      Hey Brittany. Absolutely you can do that. I often store it in the fridge when we don’t eat it all in one sitting. :) It’ll be a little harder and not as fluffy because the coconut milk will have hardened, but it’s still just as tasty.

      Reply

  26. January 24, 2015 @ 8:21 pm Lacy

    Will this work with light coconut milk?

    Reply

    • January 24, 2015 @ 8:28 pm Loriel

      I’m not sure. The fat of the coconut cream is what makes the coconut cream fluffy.

      Reply

  27. January 26, 2015 @ 12:25 pm Helen Cross

    I made this tonight. So yummy and it motivated me to run 4 miles. Thanks :)

    Reply

  28. February 9, 2015 @ 9:52 pm Courtney

    I made this tonight and it was fabulous! Thanks for the recipe.

    Reply

  29. February 15, 2015 @ 10:29 am chad muppet

    You should give credit to where you copied this recipe from, and not just pass it off as your own. That’s something I do too.

    Reply

  30. March 11, 2015 @ 4:25 am TeAoChar

    Thank you for the recipe. It came out perfectly and the family love it.

    Reply

    • March 11, 2015 @ 10:05 am Loriel

      I’m so happy you and your family enjoyed it!

      Reply

  31. March 27, 2015 @ 8:31 am Sue

    My husband only likes milk chocolate. Would you please tell me if your recipe is more like milk chocolate or dark chocolate. It looks delicious!

    Reply

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  33. April 23, 2015 @ 10:33 am shelly

    Love all these ingredients….but they are not good together. Yuk. No one in my family liked it…I think you must have to like vegan and gluten free food to really enjoy this.

    Reply

    • April 24, 2015 @ 10:34 am Loriel

      I’m sorry your family didn’t enjoy it. We aren’t a vegan/gluten-free family and everyone I have had try this loves it.

      Reply

  34. April 27, 2015 @ 6:53 pm Amy Castillo

    It was bitter and unfortunately my dairy free little guy wasn’t impressed. How could I change this up to make it sweeter?

    Reply

    • April 29, 2015 @ 7:40 pm Loriel

      What kind of cocoa powder did you use? That could affect it, too. I would try adding more maple syrup.

      Reply

      • September 16, 2015 @ 9:10 am Crystal

        I am not allowed to have maple syrup, sugar, honey, or agave due to insulin resistance issues. Diet products only, but I’ve heard horror stories about artificial sweeteners. I have a huge sweet tooth though. I’ve heard of stevia and something called swerve. Would either of those fit into this recipe? Or are those bad too?

        Reply

        • September 16, 2015 @ 9:31 am Loriel

          Hi Crystal. Stevia could work but I’m not too familiar with using it and/or the flavor so I can’t guarantee what the end result is going to taste like. You’re right though, artificial sweeteners are terrible for your health. I have never heard about swerve but it sounds like it could be an artificial sweetener. Stevia will probably be your best bet.

          Reply

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  38. July 31, 2015 @ 3:38 pm Natasha

    You could just store your coconut milk in the fridge. I always have at least one can in there so it’s chilled and ready to go. I keep about 3 in the pantry and just replace the one in the fridge as needed.

    (excited to try this recipe!)

    Reply

    • August 3, 2015 @ 2:03 pm Loriel

      Yes, a very wise move. :)

      Reply

  39. August 21, 2015 @ 1:31 pm Priyanka

    This looks so delish! Never would’ve thought the secret ingredient was avocado. Good and good for you, love it! Will have to try :)

    Reply

    • September 3, 2015 @ 8:10 pm Loriel

      Oh, it is SO tasty. :)

      Reply

  40. October 6, 2015 @ 9:31 pm Clean-Eating Chocolate Mousse | The Hungry Med Student

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  42. November 17, 2015 @ 7:43 am Diane

    So we get 1 can of coconut milk, and use only the cream from that can? If we were to get a container of just the cream, how much would you measure out for this treat?

    Reply

  43. December 18, 2015 @ 4:44 pm Morgan

    Would I be able to use coconut cream instead of coconut milk? My local grocery store doesn’t care canned coconut milk but does care cream. I would guess about half a can would be the same amount needed?

    Reply

    • December 18, 2015 @ 4:47 pm Loriel

      Yep, it’ll work. :)

      Reply

  44. January 15, 2016 @ 2:41 pm Bradleigh Huizinga

    This recipe is just what I was looking for! Pinned it and off to try it out for dessert tonight. :)

    Reply

    • January 18, 2016 @ 9:16 pm Loriel

      I hope you enjoyed it!

      Reply

  45. April 7, 2016 @ 1:18 pm Amanda

    This was NOT good. It was way too coconutty (if that’s a word) and other than that, it hardly had any flavor. I was super disappointed with this.

    Reply

  46. May 10, 2016 @ 12:26 pm Kimberly

    Hi, Loriel! I so love your page for all the helpful information you have provided to your readers. And I can’t wait to make this delicious Chocolate (dairy-free) Mousse :) Q: where did you find the neat glass container? I have a strong interest with kitchen glass containers and bamboo utensils, lol. Thank you for your time! I look to hear back from you soon.

    Reply


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