You don't have javascript enabled! Please download Google Chrome! CHOCOCADO & RASPBERRY MOUSSE - The Wholehearted Cook


Dani VennPlant Based Vegan, Raw-Some, Sweet Treats

When I was on Masterchef six years ago, if someone had told me that one day I would create a recipe that called for the use of avocados in a chocolate mousse, I probably would have laughed in their face and definitely not believed them. But fast forward to six years on (I can’t believe it’s been that long!) and I am doing just that.

If you haven’t tasted a “chococado” mousse, you are going to have to trust my judgement when I say that it actually works and makes for a creamy, delicious and totally nourishing mousse. If you’re worried that your dessert might ended up tasting like your smashed avo breakfast, fear not, the avocado flavour is masked with the other ingredients like coconut milk, cacao, banana and raspberry for slightly acidic kick. Even though avocado is actually a fruit, we Westerners tend to freak out when it’s associated with dessert or sweet things despite avocado ice cream being a popular flavour in places like Vietnam and I do so enjoy popping half an avo in my morning smoothie.

Not only do avocados make your mousse totally lush, they are also super good for your insides, making your skin and eyes glow with all that Vitamin E! They also are full of good fats and nutrients that keep you feeling full and release energy slowly. Plus with the addition of banana and cacao, which are prebiotic ingredients, it will help feed the good bacteria in your gut too. This mousse is not only great for dessert but also a sweet treat at anytime of day. It also keeps well in the fridge for about two days, so you can make a batch up, divide it between some glasses and have it on hand for when a chococado craving calls. Once you try it, you may never see chocolate mousse the same way again, for the better. Enjoy!

PS: How cute is @ironchefshellie styling and photography for this recipe? I found those bendy spoons in Argentina on my honeymoon earlier this year and thought that they were just funky spoons, but Shellie revealed to me that they are supposed to sit on a glass as pictured. Mind blown.

Raspberry Chococado Mousse

Serves: 4 – 6

Prep Time: 10 minutes


2 ripe avocadoes – a creamy variety like Fuerte or Hass is perfect

1 ½ tablespoons raw cacao powder

1 chopped up frozen banana

½ cup frozen raspberries

½ cup thickened coconut milk

¼ cup pure maple syrup

1 tablespoon cacao nibs, for garnish

Extra frozen or fresh raspberries, for garnish

Dried edible rose petals, for garnish (optional but oh so pretty)


Scoop avocado flesh and place in high powered food processor or blender along with raw cacao powder, frozen banana, raspberries, thickened coconut milk and maple syrup. Blend on high speed until mixture resembles thick, luscious and smooth mousse. Simple!

Serve mousse in individual glasses and top with extra raspberries, cacao nibs and rose petals to garnish.


Use a creamy avocado variety like Fuerte or Hass

To freeze banana, peel banana chop into roughly 5cm chunks and freeze in a single layer

For thickened coconut cream, place can in fridge overnight then scoop out thick coconut to add to this recipe leaving watery part for a different recipe like a smoothie. Use a coconut brand that doesn’t have thickeners or emulsifiers added to it

Cacao nibs can be found at all good health food stores.


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