Vegan avocado chocolate/carob mousse recipe

I found this amazing recipe while I was eating a raw food only diet. The one I made recently was totally vegan, I used carob powder, and it went perfectly with the strawberries and raspberries I had bought that day at Borough Market in London.

This is such a simple recipe but does require a food processor – or a large pestle and mortar if you’re feeling up for a bit of a workout.

This is from an American recipe so once again I’m doing the measurements in cups – for a conversion of cups to grams check out this site.

  • 3 ripe avocados
  • 1/4 cup of maple syrup, agave or honey (for non-vegan version)
  • 1/4 cup of carob powder or cocoa powder
  • Handful of dried dates (approx 8 – 10)
  • 1 tsp vanilla essence
  • Cup water
  1. Soak the dates in a shallow bowl with just enough boiling water to cover them. Leave to one side.
  2. Scoop out and de-stone the avocados and pop them into the food processor or pestle and mortar bowl if that’s what your using.
  3. Add the carob powder, maple syrup/agave/honey, vanilla essence and cup of water in with the avocados.
  4. Add in the soaked dates including water.
  5. Blend it all up.
  6. Adjust to taste – add more maple syrup, vanilla and carob as you prefer. 
The mousse we made recently was very chocolately – I’d say equivalent of an 80% cocoa powder chocolate mousse. Served with fresh British strawberries and raspberries. Such a quick and easy dessert recipe and (depending on how much of that maple syrup is added) pretty healthy too.
Vegan chocolate mousse with strawberries and raspberriesStrawberry tops