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+ servings

Dark Chocolate Avocado Mousse with Raspberry Coulis and Coconut Whip

Course Dessert
Cuisine American
Keyword avocado, boysenberry, chocolate, coconut, coconut cream, coconutwhippedcream, coulis, mousse, pudding, raspberry
Prep Time 15 minutes
Servings 4


For The Coulis

  • 1 Cup Fresh Raspberries
  • 1 Teaspoon Stevia Granulated
  • 2 Teaspoons Fresh Lemon Juice

For The Pudding

  • 1 Whole Avocado Large, Ripe
  • 1/4 Cup Cocoa Powder Unsweetened
  • 1/4 Cup Almond Milk Unsweetened
  • 1/4 Cup Stevia Granulated

Optional Toppings


  1. Make the Coulis: In a small saucepan, combine the raspberries, stevia, and 1/2 cup water and bring to a boil. Reduce the heat to low and cook for about 10 minutes. Remove from the heat and push the mixture through a fine-mesh strainer into a clean bowl. Whisk in the lemon juice. Let cool to room temperature.

  2. Make the Mousse: Halve and pit the avocado. Scoop the avocado flesh out of the skin using a spoon and drop it into a food processor. Pulse the avocado until smooth.

  3. Add the cocoa powder, almond milk, stevia, and 1/2 cup water and pulse again until completely blended and smooth.

  4. Evenly distribute the mousse among four martini glasses, champagne flutes, ramekins, or mason jars and divide the raspberry coulis among them. Chill for at least 1 hour before serving.

  5. Before serving, top as desired and eat it up with a spoon!