Vegan Chocolate Avocado Mousse Cups (Print version)

Smooth avocado and rich cocoa blend topped with salty cacao crunch in individual cups.

# What you’ll need:

→ Mousse

01 - 2 ripe avocados, peeled and pitted
02 - 1/3 cup unsweetened cocoa powder
03 - 1/4 cup maple syrup
04 - 1/4 cup unsweetened almond milk
05 - 1 teaspoon vanilla extract
06 - 1/8 teaspoon fine sea salt

→ Sea Salt Crunch

07 - 1/4 cup raw cacao nibs
08 - 2 tablespoons chopped roasted almonds
09 - 1 tablespoon maple syrup
10 - Flaky sea salt for sprinkling

# Steps:

01 - In a food processor or high-powered blender, combine avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and fine sea salt. Blend until completely smooth and creamy, scraping down the sides as needed.
02 - Taste the mousse and adjust sweetness or chocolate intensity if desired by adding more maple syrup or cocoa powder.
03 - Divide the mousse evenly among 4 small serving cups or ramekins.
04 - In a small bowl, mix cacao nibs, chopped almonds, and 1 tablespoon maple syrup until coated.
05 - Sprinkle the cacao nib mixture over each mousse cup. Finish with a generous pinch of flaky sea salt on top.
06 - Cover and refrigerate for at least 1 hour before serving for optimal texture and flavor development.

# Cooking tips:

01 -
  • It's ready in 15 minutes of actual work, making it perfect for when you want something restaurant-quality without the stress.
  • The avocado stays completely hidden—chocolate lovers won't suspect a thing, but they'll notice how impossibly creamy it is.
  • That salty cacao nib crunch on top adds texture and keeps things interesting with every spoonful.
02 -
  • If your avocados are even slightly underripe, the mousse will have a grainy texture that no amount of blending will fix—go for soft ones every single time.
  • The flaky sea salt on top is not optional flavor; it's the thing that makes people say 'wow' because the sweetness and salt conversation happens with every bite.
03 -
  • Make these the night before a gathering—they keep beautifully covered in the fridge and taste even better the next day as flavors meld.
  • If someone has a nut allergy, swap the almonds for extra cacao nibs and use oat or soy milk instead of almond milk, and nobody will notice the difference.
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