Paleo Avocado chocolate mousse is an easy and healthy 4-ingredient sugar-free dessert recipe with a delicious fudgy chocolate texture. It's also vegan, low carb (3.8g net carb per serve) and gluten-free.
In a blender, scoop out the ripe avocado flesh, unsweetened cocoa powder, sugar-free crystal sweetener (or pitted dates), canned coconut cream and vanilla extract.
Blend until smooth - about 1 minute on high speed.
Transfer the chocolate mousse into ramekin and refrigerate for at least 1 hour. The longer it stays in the fridge, the creamier it will be.
Serve with chocolate flakes or unsweetened desiccated coconut.
Storage: You can store those avocado chocolate mousse up to 2 days in the fridge. Simply wrap each ramekin with plastic wrap to avoid the top to dry out.Sugar-free/keto/low carb options: replace the medjool dates by 1/4 cup sugar-free crystal sweetener like erythritol or monk fruit sugar. The texture will be very similar, thick, creamy and delicious! Net carb per serving will be 3.6 grams. This recipe serve 6 chocolate mousse.Serving size: this recipe is VERY rich and fulfilling. I highly recommend to serve it in 6 mini ramekins (half size as the one in the picture).