Avocado-Chocolate Mousse

Avocado-Chocolate Mousse - Recipe via bakeforcoffee.com

Avocado. Chocolate. Mousse. Yes, you heard me right! I’m sure you are wondering, how on earth avocados mixed with a little chocolate, along with a few other ingredients, could possibly turn into a rich, sweet, chocolatey mousse. Trust me, I was VERY skeptical myself while flipping through Giada de Laurentiis new book Giada’s Feel Good Food, and seeing this recipe. I love avocados, I love chocolate, and I love mousse! I’m not sure I love them all together, because, well, I had never tried chocolate mousse made with avocados before. Skeptical or not, I had to give it a try. I was intrigued!

I made this mousse, chilled it for about 5 hours, and then taste tested it. (The recipe calls for chilling about 3 hours before serving). The texture was creamy and smooth and perfectly moussey! The flavor however… I couldn’t pin it. I wasn’t sure if it was the agave, the avocado after taste, or what? Something was just… off.  I covered up the bowl of mousse and put it back in the fridge, figuring I would have to find some other use for it. I also then had my answer, chocolate mousse made with avocados… no dice.

The next night, Ben and I went to dinner with my mother-in-law and  some wonderful out of town friends of ours. I was telling them about this recipe and how it was just… bleh. A little while after returning home from dinner, I had an intense sweet tooth attack. I don’t know about you, but this occurs often in my household! 😉  So I decided to give the avocado-chocolate mousse another chance. Who knows, maybe my taste buds had been off the day before?

LOW AND BEHOLD, I spooned a tiny bit right out of the bowl, tasting it hesitantly, then tasting a little more, then a little more, and could not believe how much I LOVED it! It tasted completely different than the day before. It was so creamy and smooth, chocolatey-rich, with no weird after taste. It was so good, I could hardly tell it was made with avocados. What a complete difference by  storing/chilling overnight, giving it at least a full day and a half for the ingredients to marinate and bring out the rich, chocolate flavor that was over powering whatever I had been tasting the previous day.  Since I am so pleased with the way it ended up tasting and turning out, I feel it is approved to  sharing it with you!

This Avocado-Chocolate Mousse is a great alternative to a full dairy-rich mousse. It’s also vegan and gluten-free!

Avocado-Chocolate Mousse Recipe via bakeforcoffee.comStart by heating your chocolate chips over a double broiler of barely simmering water over low heat.

Avocado-Chocolate Mousse Recipe via bakeforcoffee.comUsing a heat-proof spatula, stir until the chocolate is melted and looks smooth (no clumps). Once smooth, remove from heat, set aside.

Avocado-Chocolate Mousse Recipe via bakeforcoffee.comIn a mini food processor, blend avocados until smooth and creamy. Pour avocado in a bowl.

Avocado-Chocolate Mousse Recipe via bakeforcoffee.comIn the bowl with the avocado, combine the melted chocolate, sifted cocoa powder, agave, vanilla, sea salt, and almond milk. Blend together until creamy and smooth. (I used the beaters on my hand mixer – low setting).

Avocado-Chocolate Mousse via bakeforcoffee.comCover bowl with a lid, and store in your refrigerator for at least a day and a half before serving.

Avocado-Chocolate Mousse Recipe via bakeforcoffee.comAfter being chilled, the mousse will have thickened up, making it easy to pipe pretty swirls in your dish! Or, if you don’t care about the pretty swirls, you can just spoon the mousse into your dish. Or, just eat it right out of the bowl… I won’t tell anyone 😉  I topped the mousse with candy raspberries (real raspberries would have been ideal, but didn’t have any on hand). Or you can top with whatever you like, such as blackberries, strawberries, mini chocolate chips, almond slivers, no topping at all… you get the idea.

Avocado-Chocolate Mousse Recipe via bakeforcoffee.com

Avocado-Chocolate Mousse


*Serves 6 in small bowls (makes about 2 1/2-3 measuring cups)


1/2 cup semi-sweet chocolate chips

4 large, ripe avocados, chopped

1/2 cup unsweetened cocoa powder, sifted

1/2 cup light agave nectar

1 Tablespoon plus 1 teaspoon vanilla extract (if the almond milk or coconut milk you are using is sweetened, omit the 1 Tablespoon vanilla extract)

1/4 teaspoon fine sea salt

1/3 cup unsweetened almond milk or coconut milk

Garnish- raspberries, strawberries, blackberries, slivered almonds, etc.


  • Put the chocolate chips in a pan over a double broiler lightly simmering water on low heat. (If you don’t have an actual double broiler pan set, you can make a double broiler by heating a small pot of water to just simmering on low heat and putting a heat-proof bowl with the chocolate chips over that pot of simmering water).
  • Using a heat-proof spatula, stir the chocolate chips until melted and smooth (no clumps). Remove from heat. Set aside.
  • In a mini food processor, blend the avocados until creamy and smooth. Pour into a separate bowl.
  • In the bowl of avocados, combine the melted chocolate, sifted cocoa powder, agave, vanilla, sea salt, and almond milk until smooth.
  • Cover bowl, and refrigerate mousse for at least a day and a half before serving.
  • When chilled and ready to serve, pipe or spoon the mousse into bowls.
  • Add your garnish and serve!


Recipe from Giada’s Feel Good Food

Pumpkin Cheesecake Parfaits

photo 1

For the past year or so, I have been making changes to live a much healthier lifestyle. I know, I know, TOTALLY contradicts what my site is all about, but I love to bake! And life is about balance right? So, you might sometimes see recipes on here that include ingredient substitutions. Example: “Light” or “low fat” in place of full fat ingredients, Greek yogurt in place of sour cream, coconut oil in place of vegetable oil, low fat cream cheese in place of regular cream cheese, TruWhip in place of CoolWhip, etc.

With that being said, I changed this recipe from a full fat to a low-fat version. You can find the original, more natural and better portioned recipe here.

What I like about this recipe, is that it’s not overly sweet, it’s light, yet rich in flavor. You can control the layers of fluffy goodness and the portions. This can also be dangerous, being I doubled the recipe, made two generous parfaits, and let’s just say that was dinner for Ben and I. Hey… I didn’t say finding balance was easy!  😉

This is a great, quick no-bake recipe you can whip up within 15 minutes.

photo1The line up of ingredients. Now if I was real good, I would have used low-fat graham crackers.

image2Crush up the graham crackers in a food processor and set aside. OR… if you’re having a bad day, put the graham crackers in a ziplock bag, and pound them on the counter with your fist or a rolling pin 😉

photoaBeat the cream cheese until smooth with an electric mixer. It is important that the cream cheese has time to soften on the counter prior to beating it. You do not want any chunks, so it needs to be very soft to achieve the creamy and smooth texture.

image3Add the pumpkin, vanilla, brown sugar, and spices to the bowl with the cream cheese. Beat until combined and creamy.

photo pUsing a spatula, fold in 1-1/4 cups (10oz.) of the whipped topping until no more streaks appear. I used CoolWhip Lite. Make sure the CoolWhip is thawed and not frozen prior to mixing. You do not want frozen chunks in your creamy mixture.

image6image5image4Build your layers! You can put your pumpkin mixture in a ziplock bag, snip a hole in the corner, and pipe it in your dish, or use a round piping tip with piping bag. I started the parfait with a good amount of graham crackers, then CoolWhip, then the pumpkin mixture. Repeat. Build your layers however you like!

Pumpkin Cheesecake Parfait - bakeforcoffee.comPlace in refrigerator about an hour to chill. THEN… dinner is served! No but really, had I portioned this a little better, it would have been dessert for the next three nights. Now all I have are pictures to remember it by.

Pumpkin Cheesecake Parfait-1 - bakeforcoffee.comEnjoy! And remember, it’s all about balance.


6 whole graham crackers

8 oz. 1/3 fat cream cheese, softened

1 cup pure pumpkin puree

2 teaspoons vanilla extract

6 Tablespoons dark brown sugar

2 teaspoons pumpkin pie spice

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

16 oz. light whipped topping (I used CoolWhip Lite)


-Crush graham crackers in a food processor, set aside.

-In a large bowl, beat cream cheese with an electric mixer until smooth.

-Add pumpkin puree, vanilla extract, dark brown sugar, pumpkin pie spice, nutmeg and cinnamon to the bowl with the cream cheese. Beat until combined and creamy.

-Using a spatula, fold 1-1/4 cups (10 oz.) of the whipped topping into the pumpkin mixture until no streaks appear.

-Place the pumpkin mixture in a piping bag with large round tip, or a ziplock bag with the corner snipped off.

-Pipe your layers in whatever order you choose, in the dishes of your choice.

-Place in refrigerator to cool until ready to serve. I would give it about an hour.

Serve chilled. Enjoy!

*Makes 2-1/2 – 3 measuring cups.