I know Chocolate Avocado Mousse recipes have been all the rage with clean eating folks for a while now, but I have never been able to get super excited about any of the recipes I have tried. Until now! I finally found an ingredient combination that delivers a truly decadent dessert that doesn’t taste like a health food dessert. I am now officially just as excited as everyone else about chocolate avocado mousse.
But I do have a secret…
Secret to the Best-Tasting Chocolate Avocado Mousse Recipe
Of all the Chocolate Avocado Mousse Recipe variations I have tried in the past, the best ones by far have been those that incorporate melted chocolate chips. But by the time you added enough chocolate chips to cancel out the avocado flavor and to get the rich-tasting mouth-feel of chocolate, you end up with a recipe that has more sugar than I would like. And that’s because in the past, the “cleanest” chocolate chips I could find were dairy-free Enjoy Life brand. It’s great that Enjoy Life brand was dairy free, but the first ingredient is evaporated cane juice (sugar!) Happily, I just discovered Lily’s no sugar added baking chips (see photo below) and this one ingredient changes everything about Chocolate Avocado Mousse. Lily’s makes it possible to make a truly healthy dessert that really does taste decadent and amazing.
Lily’s Dark Chocolate Chips
Lily’s is dairy free and sweetened with stevia, a calorie-free native South American herb. While I have always thought the herb was a healthy alternative to sugar, I am only just now starting to experiment with it again. In the past, I didn’t have much luck with stevia-sweetened recipes as they just tasted “off” to me. But a few months ago, my friend Dawn from Spoonful of Health introduced me to stevia-sweetened chai tea and it was so tasty that it actually changed my mind about stevia. I have since started using stevia here and there and while I haven’t consistently had great results with baked recipes, I am loving it in recipes that don’t require much (if any) cooking. I am especially loving it in smoothies and homemade ice creams.
And I am REALLY loving it in the Chocolate Avocado Mousse =)
A Clean Sugar Free Sweetener
Steavia is a calorie-free sweetener that is approximately 300 percent sweeter than table sugar. A teeny-tiny bit goes a very long way! Although there is definitely a learning curve to cooking with stevia, it’s a very safe alternative to other calorie-free sweeteners. In fact, 100 percent pure stevia is the only calorie-free sweetener I buy.
For what it is worth, my friend Dawn told me she preferred the powdered stevia to the liquid and I have to agree, for whatever reason I have better luck with the powdered version. Note: I buy Sweet Leaf brand organic stevia powder.
Other Ingredients in Lily’s Dark Chocolate Chips
Here are the ingredients in Lily’s chocolate chips, in the order listed on the label:
- Unsweetened chocolate
- Erythritol (***see note below***)
- Stevia extract
- Organic soy lecithin
Erythritol is a sugar alcohol which is naturally occurring in some fruits and fermented foods and has virtually no calories. Unlike other sugar alcohols which are widely known to cause digestive problems, erythritol is very well tolerated. The key difference between erythritol and other sugar alcohols is its small molecular size which allows it to be absorbed quickly in the upper digestive tract. Other sugar alcohols are not absorbed quickly and reach the lower tract where degradation would normally cause gastric distress.
Be Sure to Use “Whole” Almond Milk
And finally, if you want to keep your chocolate avocado pudding recipe dairy free while still maintaining a rich and decadent texture, be sure to use “whole” almond milk rather than the watered down stuff that makes up 98% of the almond milk market. We talk about the benefits of “whole” almond milk in this article as well as the fact that the vast majority of commercially produced almond milk brands contain less than 5 per cent almonds (the rest of the “milk” consists of water with some emulsifiers and added synthetic nutrients.)
DIY or Buy It
When it comes to getting “whole” almond milk you can either make it yourself (Here is my “whole” almond milk recipe) or look for New Barn brand. As of now, New Barn is the only commercially available “whole” almond milk brand that I know of.
For those of you with food allergies and food sensitivities, it’s helpful to know this Chocolate Avocado Mousse Recipe meets the following dietary restrictions:
Dairy Free/ Egg Free/ Nut Free/ Grain Free/ Bean Free/ Paleo Friendly /Soy Free/ Vegan/ Vegetarian
Ok, enough chit chat. Let’s make some Chocolate Avocado Mousse! Here’s how you do it…Print
This dairy free and sugar free CLEAN Chocolate Avocado Mousse recipe is sweetened with bananas, dates and stevia.
- 2 ripe Haas avocados, pitted and mashed
- 1 large, very ripe banana
- 1/4 cup plus
- 2 tablespoons unsweetened “whole” almond milk (such as New Barn brand)
- 1/4 cup plus
- 2 tablespoons
- 1/4 teaspoon 100% pure stevia powder
- 1/8 teaspoon Himalayan pink salt
- 1/2 cup Lily’s Dark Chocolate Chips
- 3 tablespoons coconut “cream” (see notes below)
- 1 tablespoon pure vanilla extract
- To , add the avocado, banana, almond milk, dates, cacao powder, stevia powder and salt. Process on full speed until smooth and creamy.
- Leave the chocolate-avocado mixture in the blender base and set aside.
- To a small saucepan, add the chocolate chips, coconut “cream” and vanilla.
- Heat over low-medium, stirring frequently, until chocolate melts, about 2 minutes (Note: be careful not to let the chocolate burn!) Pour the melted chocolate into the blender with the chocolate-avocado mixture and process on full speed until ingredients are smooth and creamy.
- Transfer the chocolate avocado pudding to a covered container and refrigerate until cold, about 3 hours. Serve chilled.
Chocolate Chips Lily’s brand of dark chocolate chips is both dairy free and sugar free. Pascha is another clean dairy free brand, but it has no sweetener at all, so if you decide to use Pascha brand you will need to add more stevia to the recipe. The best way to add stevia to any recipe is to start with just a teeny bit. Try just 1/8 teaspoon at a time and then taste before adding more.
Coconut “Cream”: This is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. The “cream” is what you will be using for the Chocolate Avocado Mousse. You can reserve the liquid water for other smoothies.