Morning made simple

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.
Rich Vegan Chocolate Mousse