Vegan Avocado Chocolate Mousse With Vanilla Cashew Cream

Cashews and avocados make the ultimate creamy base in this layered mousse recipe from the Healthy Living Through a Plant-Based Diet: A Trilogy Sanctuary Cookbook. Top off these adorable mousse jars with fresh berries, chocolate shavings, or drizzles of vegan caramel for an added flare.

What you need:

For the avocado mousse:
½ cup almond milk 
1 cup avocado
½ cup agave
¼ cup cacao powder
1 teaspoon vanilla extract

For the cashew cream: 
⅓ cup almond milk 
1 cup cashews, soaked for at least 2 hours
⅓ cup maple syrup 
1 tablespoons vanilla extract
½ cup coconut oil, melted
¼ cup cacao powder

What you do:

  1. For the avocado mousse, into a high-speed blender, add all ingredients. Blend on medium to high speed until smooth.
  2. Into bottom of four 8-ounce wide-mouth mason jars, divide mousse. Gently tap jar on counter to settle and flatten mixture.
  3. For the cashew cream, into a high-speed blender, add almond milk, cashews, maple syrup, vanilla extract, and coconut oil. Blend on high speed, until smooth. 
  4. Remove half of mixture and set aside. Add cacao powder to remaining mixture in blender and blend until smooth. 
  5. Into four jars with mousse, evenly divide cacao cream. Gently tap jar on counter to settle. Add vanilla cream to top and tap again to settle.
  6. Refrigerate for at least 3 hours to set and enjoy. 
For more chocolate mousse recipes, read:

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