A few simple ingredients and a food processor are all it takes to turn avocado, raw cacao and dates into a chocolate mousse that is surprisingly close to the classic version. The avocado gives it all its creaminess, without eggs or dairy, while the mesquite powder adds a lightly caramelised note that goes beautifully with cacao. An express dessert for last-minute chocolate cravings.
Raw chocolate, avocado and mesquite mousse in 5 minutes
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Ingredients
- 4 small, very ripe avocados
- 4 Medjool dates, pitted
- 55 g raw cacao powder
- 125 ml coconut milk
- 80 ml runny honey or rice syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla
- 1 tablespoon mesquite powder (optional)
Method
- Cut the avocados in half, remove the stones and scoop out the flesh with a spoon.
- Put all the ingredients in the bowl of the food processor and blend until perfectly smooth, scraping down the sides once or twice.
- Taste and adjust if needed with a little honey or cacao.
- Divide between four glasses.
- Enjoy straight away, or chill in the fridge for a firmer mousse.
Tip
No mesquite powder to hand? You can leave it out without changing the recipe: the mousse will simply be a little less caramelised. If your dates are a bit dry, soak them for 10 minutes in lukewarm water before blending. Covered with cling film pressed onto the surface, the mousse keeps for 24 hours in the fridge without turning dark.
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FAQ: your questions about raw chocolate and avocado mousse
What can you use instead of eggs in a chocolate mousse?
In a classic mousse, the whisked egg whites bring lightness and the yolks give it body. Plant-based versions often replace them with aquafaba, the cooking liquid from chickpeas whipped into peaks, or with a creamy fruit such as avocado. Here, the 4 very ripe avocados, bound with coconut oil, provide both the creaminess and the hold, with no cooking and no whisking.
What is the recipe for an eggless chocolate mousse?
The quickest one is made in a food processor: blend the flesh of 4 small avocados with 4 Medjool dates, 55 g raw cacao, 125 ml coconut milk, 80 ml honey, the coconut oil, the vanilla and the mesquite. In a few minutes you have a smooth cream to divide between four glasses. Choose avocados that are very ripe but free of brown spots: that is the key to a mousse with no vegetal taste.
What is mesquite?
Mesquite is a tree from the arid regions of the Americas whose dried pods are ground into a fine powder. Its mild taste is reminiscent of caramel and malt, which makes it a good match for cacao, smoothies and no-bake desserts. You can find it in organic food shops; in this mousse a single tablespoon is enough, and you can do without it if you have none.
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