Choccocado Mousse

This is a sugar free chocolate mousse made using avocados to give the mousse a creamy richness, without adding anything nasty!

This recipe is by Luke Hines, a contestant on the Australian cooking show My Kitchen Rules and all around clean eating and living guy and was reproduced in the “Healthy Every Day” book by Pete Evans. I adapted the recipe only slightly by adding a few tablespoons of coconut milk to get the mousse to the desired consistency and using 1.5 not 2 avocados (as of course I needed some avo left for avo toast…) – whether you need to do this will likely depend on the size and ripeness of your avocados.


  1. 85 g medjool dates pitted
  2. 1.5 large avocados peeled and pitted
  3. 40 g cacao powder
  4. 1 tablespoon honey
  5. 1 teaspoon ground cinnamon
  6. 1 teaspoon vanilla (or use a fresh vanilla pod)
  7. To serve, raspberries or toasted nuts or coconut


Place the pitted dates in a small bowl and cover with warm water, soak for 10 minutes to soften, then drain.

Place the dates, avocado, cacao, honey, cinnamon and vanilla in a processor or blender and process until smooth and fluffy. Add coconut milk a tablespoon at a time if mixture could do with thinning out and incorporation – up to 3 tablespoons.

Spoon into glasses or small cups and serve topped with your choice of berries or perhaps toasted coconut or macadamias.  I served mine with some delicious shortbread from Hawaii my sister brought back for me – good for dipping into the mousse!



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