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Chocolate Mousse

Chocolate Mousse Recipe
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By Kristy Harvell, DC,

Advanced Nutrition Response Testing Practitioner


4 Ripe Avocados

¼ Cup light coconut milk (from a can)

4 Tbsp. unsweetened dark cocoa powder

3 Tbsp. honey (can replace with 15 drops liquid stevia – Sweet Leaf)

2 Ounces dark chocolate, 80% or higher, melted and slightly cooled (Lily’s brand of dark chocolate is Stevia Sweetened)

2 Tsp vanilla extract

1/8 tsp salt

Top with your choice of: pistachios, strawberries, mint leaves, coconut flakes or cocoa nibs


Remove skin and pit from avocados and place in a food processor. Blend until combined and creamy. Add in all remaining ingredients, blending until pureed, scraping down the sides as needed. Taste and sweeten additionally as desired; the sweetness will vary depending on ripeness of avocados. Blend for 1-2 minutes until completely creamy, then serve with desired toppings.

Can be stored in the refrigerator for 36 hours if kept in an airtight container.

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