Mexican Chocolate Mousse

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Treat yourself to this healthy Mexican Chocolate Mousse! The avocados, coconut milk, and cacao/cocoa really steal the show, making this dessert recipe easy to make and nutritious to eat! {paleo, primal, gluten free, dairy free, vegan /vegetarian & clean eating}

As far as winters go, this one has been pretty tame. We were all shittin’ bricks when the Farmer’s Almanac came out and said we should expect a harsh, cold, Canadian winter.

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We’ve had some wild fluctuations in the temperatures, and inconsistent precipitation. We’ve had a few little cold snaps, but no -40, or -45c that we are good for at least a dozen times a year.

Earlier this week it was -30 with the windchill, and tomorrow is supposed to be +6. Seriously. How can you adapt? Pretty sure it’t not even possible

Instead, I focus my energy on making myself amazing foods, and treats, obviously! Ha!  

THIS Mexican Chocolate Mousse is rich, it’s tasty, it’s a little spicy and it’s good for you!

IT’S got a thicker, more set-up consistency straight out of the fridge, and is smoother and pudding like once it comes closer to room temperature.

AVOCADOS are kind of an interesting fruit, they are more like a nut than a fruit, in the sense that they are a highly concentrated food. They are high in calories, but the macro breakdown shows a bit of a different story. The average avocado has ~30g fat (settle down, good, healthy fats!), 12g carbohydrates, and 4-5g protein.

THE main difference between cacao and cocoa is that cocoa is that cacao is made by gently heating fermented cacao beans to remove the fatty, buttery parts (cacao butter) then milling the beans into a fine powder, while cocoa is cacao that has been roasted at higher temperatures.

CACAO is considered a superfood, and while cocoa is no nutritional slouch, it simply doesn’t have the same antioxidant properties as cacao.

📖 Printable Recipe

Mexican Chocolate Mousse | A 5 ingredient spicy Mexican chocolate mousse that's sure to please your palate while nourishing your body. {Gluten Free, Paleo, Vegan} | cravethegood.com

Mexican Chocolate Mousse

Allyson Letal
Treat yourself to this healthy Mexican Chocolate Mousse! The avocados, coconut milk, and cacao/cocoa really steal the show, making this dessert recipe easy to make and nutritious to eat! {paleo, primal, gluten free, dairy free, vegan /vegetarian & clean eating}
5 from 1 vote
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Treats + Desserts
Cuisine American
Servings 6
Calories 330 kcal

Ingredients
  

Instructions
 

  • Combine all ingredients in a high speed blender, I use my Vitamix, and blend until smooth.
  • Transfer to small serving containers and place in the fridge until set – 2-3 hours.
  • Eat immediately or keep covered in fridge for up to 3 days.
  • Top with whipped cream just before serving, if desired.

Nutrition

Serving: 1gCalories: 330kcalCarbohydrates: 32gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 6gCholesterol: 1mgSodium: 28mgFiber: 6gSugar: 19g
Tried this recipe?Let us know how it was!

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6 Comments

    1. HI Susan, it makes 5-6 125ml (half cup) servings! It’s super rich so I’ve found you don’t need much! Enjoy 🙂

  1. OOPS! I meant, can this recipe be made ahead of time and frozen? Will it thaw out well? ( have a big party I am putting on.)

    1. Hey Christa, I wouldn’t recommend freezing it, but it stays good in the fridge for up to 3 days, maybe you can prep in advance?