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Chocolate Mousse

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Chocolate Mousse

Raw, Vegan, Dairy Free Chocolate Mousse

~ raw, vegan, gluten-free, nut-free ~

Tonight I made some little Chocolate Mousse cups for my husband to take to work with him tomorrow.  I have to laugh; it’s just like making cupcakes for your child’s school function. “Don’t forget your pudding cups for your workers today honey.”  :)

I had some beautiful avocados in the fridge that were begging to be used.  They were perfectly ripe, and I knew they weren’t going to last too much longer, so I knew that I had to get busy in the kitchen. I can’t stand for food to go to waste!  You could use this recipe to make parfaits or even in a tart pan with a nut crust. Enjoy and many blessings, amie sue


yields 2 cups

  • 1/2 cup  Medjool dates, soaked
  • 1/2 cup maple syrup or agave nectar
  • 1 tsp vanilla extract
  • 1 1/2 cup mashed avocados, ripe!
  • 3/4 cup raw cacao powder
  • 1/2 cup water


  1. In your food processor, using the “S” blade,  combine the dates, agave, and vanilla until nice and smooth.
  2. Add the mashed avocados and cacao powder.  Blend until nice and smooth, stopping the processor every once in a while to scrape the sides down.
    • Unripe avocados won’t blend as smooth, plus they will impart a bitter taste.
  3. Add the water and blend until nice and creamy.
  4. The mousse will keep for 3 days in the fridge or 2 weeks in the freezer.
  5. Serve chilled or at room temperature.
  6. Top with Lemon Vanilla Frosting.

23 thoughts on “Chocolate Mousse

  1. ann says:

    Today’s treat was soooo pretty and very yummy as well. Had cheese ravioli for lunch and it was a perfect match afterward for desert – it cleansed the palate of the pasta sauce!

    Thank you for sharing,


  2. Chris says:

    Amie Sue, this has got to be one of the best things I’ve ever eaten! Thanks for sharing it (and the recipe) with me. =)

  3. Liz says:

    Thank you, Amie Sue, the chocolate mousse was delightful and beautiful. I loved the slight tartness of lemon against the chocolate, and the smoothness of both the frosting and the pudding base.

  4. Val says:

    This is just as good without the frosting. I have never been a frosting fan, so I made mine without. Super yummy! Now I can have pudding, watch my blood sugar, and not have all of those horrific chemicals! Thanks for another great recipe!

    • amie-sue says:

      Your welcome Val. It is good without the frosting, I do agree! Chocolate Mousse would taste great on a flip flop if you ask me. hehe Have a great evening, amie sue

  5. Val says:

    I have a question. Some of my other family members think this is entirely too sweet for their tastes (had company). Can I decrease the agave and just increase the water? Or is the agave helping with the texture? Thanks so much!

  6. Sóley says:

    These are amazing! I’ve recently started making raw desserts because I feel better afterwards than after eating cakes with loads of sugar. This chocolate mousse is the best raw dessert I’ve ever tasted. I was only going to taste a tiny bit and then wait until after dinner but I couldn’t resist. The taste was amazing and the texture perfect. I now prefer these to regular chocolate mousse. Thank you so much for the recipe.

    • amie-sue says:

      That is wonderful Soley! So happy that you found a guilt free dessert for yourself. :) This is a great recipe to help introduce others to if they are not familiar with raw foods. Have a great day! amie sue

  7. OMG!!! this recipe was great!!! I told my husband that I was going to make him a chocolate pudding from fruit and he was skeptical… Instead of the frosting I cut up some banana slices and placed them on top and then sprinkled a few crushed macadamia and cashew nuts on top and he was flabbergasted at the results!!! Home run again with your recipes :) thanks for all the fun taste bud experiences!!!

    • amie-sue says:

      Awesome!!! Your hubby is going to get spoiled real quick like… I know, it happened to mine. hehe Thanks for sharing! amie sue

  8. Amoria says:

    how long do I have to soak the dates? thank you

  9. Shirley says:

    Amie Sue, I love this website!! It is amazing!! I spend hours and hours reviewing and revewing recipes and information. I love your stories as to how you come up with the recipes. The pictures of the recipes as you progress through it is so helpful. It is so educational. I had read some book of raw foods but had not tried any recipes. I have tried several of your recipes now. This raw chocolate mousse is terrific. Thank you so very very much for sharing all of this with everyone. You are amazing, talented person. Have a blessed day.

    • amie-sue says:

      Thank you Shirley :) I appreciate all the sweet words. I pour my heart and passion into this site and it blesses me when other find support through it. Please keep in touch and have a blessed day, amie sue

  10. Sophie says:

    Hi Amie-Sue, I just made your recipe with a few modifications. I used an extra 1/2 cup of maple syrup because I didn’t have any dates and I used almond milk instead of water. My mousse still tastes strongly of avocados. I added a little bit of coconut milk and extra almond milk. Is there anything else I can add to offset the taste? I thought all my avocados were ripe but maybe not…

    • amie-sue says:

      Good morning Sophie,

      I am sorry to hear that you are not enjoying the taste of the mousse. Whenever modifications are made in recipes, the overall taste is modified.

      The flavor of avocados can be different from each brand and also due to the level of ripeness. All avocados should have a mild, delicate flavor when ripe… ripe being the key factor here.

      But since the mousse is already made and modified, the best advice I can give at this point is to either up the cacao to see if the chocolate flavor can help to cover it (may need to bump up the sweetener than too) or go in another direction, adding another layer of flavor such as peanut butter. You could also freeze the mousse in popsicle molds since the act of freezing creates a milder taste in foods.

      I hope some of these ideas help. Keep me posted and have a blessed day, amie sue

      • Sophie says:

        Good morning Amie-Sue, thank you for the tips! I froze the mousse last night and am eating one of the pops for breakfast haha. The avocado flavor is still pretty strong so I think that can only point to the ripeness of the avocados… I used 3 very ripe ones and one borderline; I was very excited to make the mousse… lol. Are there any types or brands of avocados that are particularly mild?

  11. Julie Amici says:

    Delicious and fool proof… the science and art behind raw foods have been difficult for me, but this was simple and worked! Thanks

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