This vegan chocolate mousse tastes decadent but gets its creaminess from fiber-rich avocados and is naturally sweetened with maple syrup.  This dessert also takes 5-10 minutes to make so its an easy and satisfying treat.


  • ⅓ cup semi-sweet or dark chocolate chips
  • 2 large avocados
  • ¼ cup Forager Project Unsweetened Plain Cashewmilk
  • ¼ cup cacao powder
  • 1 tablespoon maple syrup or agave nectar
  • ⅛ teaspoon salt
  • Mint and raspberries, for garnish


To start, melt the chocolate chips bain-marie style (bain-marie is also referred to as a water bath).  Pour 1-2 inches of water in a medium-sized saucepan. Heat the water until it simmers and place a heatproof bowl in it. Make sure your bowl is wider than the saucepan, and that it doesn’t touch the simmering water so the chocolate doesn’t burn.  In a pinch, you can also melt the chocolate in the microwave, making sure to stir it in 15 second intervals to avoid burning.

Next, add the flesh of the avocados, cashew milk, cacao powder, sweetener, and salt to a blender and puree. Add the chocolate and blend until smooth and fluffy. Divide the mousse into 3 small glasses and garnish with mint and raspberries.


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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