nutritional information

Per 1/2-cup serving:

  • Calories: 370
  • Protein: 5 g
  • Total Fat: 24 g
  • Saturated Fat: 4 g
  • Carbohydrates: 44 g
  • Cholesterol: 0 mg
  • Sodium: 11 mg
  • Fiber: 10 g
  • Sugar: 29 g
Vegan Gluten-Free

Live Chocolate Mousse

Live Chocolate Mousse

Serves 4

30 minutes or fewer

Avocados give this luscious dessert its rich, creamy texture. “We always have fun with this recipe because we ask people to guess what’s in it,” says Murray. The key is to use avocados that are neither underripe nor overripe, both of which have superstrong avocado flavor.
  • 3 Hass avocados (2 cups mashed)
  • ¼ cup plus 3 Tbs. raw agave nectar
  • ¼ cup plus 2 Tbs. raw cocoa powder
  • 3 Tbs. raw almond butter
  • 1 tsp. lemon juice
  • Pinch ground cinnamon
  • Pinch ground nutmeg or cardamom
  • ½ tsp. flavored extract such as mint, cherry, orange, almond, hazelnut, or coffee, optional

Purée all ingredients in food processor 3 to 4 minutes, or until smooth and creamy, scraping down sides of bowl occasionally. Transfer to bowls, and serve immediately.

March 2010 p.37

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I added about 1/2 c soymilk and just 1/4 c agave. This recipe is amazing!

liz - 2014-06-29 18:07:06

I thought it was too sweet. I think less on the agave would have been better. Also seemed a bit heavy. Guests did like it though .

Klady - 2012-09-30 18:13:15

Bliss, ready in 5 minutes. Followed the recipe exactly and loved it. I was surprised I couldn't taste the avocado at all (and the ones I used were far past ripe... so ok, maybe I didn't follow the recipe exactly, since it said not to use overripe ones). I'd highly recommend it.

Kathleen Davis - 2012-04-11 06:02:14

Great Recipe! I made a children-sucess variation using banana instead avocado. Delicious!

Roberto Muller - 2011-03-08 13:27:52

This recipe is so easy and so great. I make it all of the time and constantly impress guests with it by making them try to guess what it is made out of.

Sarah - 2010-07-19 18:43:36

hey this receipe reminds me of this choco spread made with no dairy product for the lactose intolerant. chop up some dates to fill a glass jar.. pour in soy milk till it covers the dates. ass 1 drop of pure peppermint oil. and carob powder to taste.. usually about 3-4 tablespoons to a normal jam size jar.. put on the lid.. shake and store in a dark shelf room room temp for about 2 weeks. when you open it the dates create the sweetness.. i was told the magic ingredient is the peppermint oil.. so keep that in mind. someone else try it and tell me what you think.. it was really great last i tried it.. kids loved it..

nikkii - 2010-05-15 10:04:24

I made this recipe with two substitutions. For the agave nectar, I used light brown sugar & minced almonds for the almond butter. I have only had avocado once before & I must have bought an overripe one, as it smelled of sweaty feet. This recipe I enjoyed very much & plan to make again, possibly for the holidays. It was simply delicious!

Sarah Grace - 2011-10-19 17:40:48