Chocolate Avocado Mousse

By replacing refined sugar with fiber-rich Medjool dates and using avocado as a healthy fat base, this recipe delivers a velvety chocolate dessert experience without the sugar crash.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (3 servings), not per serving.

• 2 ripe medium avocados, pitted and scooped · 401 kcal in the whole recipe
• 6 Medjool dates, pitted and soaked in warm water · 282 kcal in the whole recipe
• 4 tablespoons unsweetened cocoa powder · 46 kcal in the whole recipe
• 1/2 cup unsweetened almond milk · 24 kcal in the whole recipe
• 1 teaspoon vanilla extract
• A pinch of salt

Method

1. Soak the pitted dates in warm water for 10 minutes to soften, then drain.

   

2. Cut the avocados in half, remove the pits, and scoop the flesh into a food processor. Add the softened dates, cocoa powder, almond milk, vanilla extract, and a pinch of salt.

   

3. Blend on high speed for 2-3 minutes until completely smooth and creamy, scraping down the sides of the bowl as needed.

   

4. Divide the mousse into 3 serving cups and chill in the refrigerator for at least 30 minutes before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.