A very ripe avocado is an unexpected ally for chocolate desserts: blended, it gives a silky, airy texture without leaving any trace of its taste. This mousse comes together in a single pass in the blender, with simple ingredients you probably already have at home. The result is rich and comforting. Ideal as an evening dessert or an afternoon treat. To find out all about raw cacao, see our dedicated article.
Raw Avocado Chocolate Mousse
Share this article
Organic raw cacao powder (Nacional variety)
€9.90 Out-of-Stock
Ingredients
- 45 g of cacao powder
- 2 ripe avocados
- 120 ml of honey
- 5 medjool dates (optional, for extra density)
- 55 g of coconut sugar (optional)
- 1 pinch of salt (or the equivalent of 1 tablespoon, 15 ml, of seawater)
Preparation
- Place all the ingredients in a blender or food processor.
- Blend until smooth and creamy.
- Keep in the refrigerator until ready to serve.
Tip
This mousse keeps best for 2 days in the refrigerator; if you use it to frost a cake, spread it just before serving so that it stays perfectly smooth.
The full range Cacao
Biovie raw cacao comes from Ecuador, Nacional variety, bought directly from a cooperative under the SPP label (Symbol of Peasant Producers), with partner Rrraw Cacao Factory. Unlike conventional cacao, it is never roasted: the beans ferment, then dry in the sun at under 42 °C, which preserves its nutrients better than high-temperature roasting. It comes as whole beans, cacao nibs, powder or melting paste. To get started, try the nibs, which are easy to add to a yogurt or smoothie without any preparation., 11 products
Online only
We offer our organic Hass avocados in our Organic Fresh Fruit section.
FAQ: your questions about avocado in desserts
What dessert can you make with avocado?
Far more than you might imagine, because its blended flesh behaves like a neutral fat. Chocolate mousses like this one are the most obvious starting point. Next come raw lime cheesecakes, where the avocado replaces part of the nuts; ice creams, to which it gives a remarkable texture; raw brownies; and thick smoothies, bowl style. The rule is always the same: pair it with an ingredient that has character, cocoa, lime, mint, which takes over from its vegetal taste.
Is it possible to replace butter with avocado in a cake?
Yes, and it is a well-established practice in plant-based baking, with a simple equivalence: about the same amount of mashed avocado as butter, sometimes a little less. The result is denser and moister, never as crumbly as with butter, so do not hope for shortbread or puff pastry. Where it works very well: brownies, chocolate fondant cakes, muffins. One precaution: avocado browns with air and heat, so prefer dark preparations, where the color does not show.
What goes well with avocado?
Anything with character and a little acidity. In sweet dishes: cocoa, lime, mint, banana, coconut, coffee. In savory dishes, the same logic applies, citrus, coriander, tomato, seaweed, sesame. What works poorly, on the other hand, are delicate flavors: vanilla alone, orange blossom, white fruits. Avocado covers them instead of carrying them. And one technical point that holds for all these pairings: it must be truly ripe, yielding under the thumb, otherwise nothing binds.
Share this article
Related articles
