Spicy Chocolate Avocado Mousse Cups
Spicy Chocolate Avocado Mousse Cups are a creamy, healthier version of chocolate mousse without all the calories. They're refined sugar free, dairy free and reminiscent of Mexican hot chocolate.
Chocolate Avocado Mousse
- 1 1/2 ripe hass avocados, mashed
- 4 tbs unsweetened cocoa powder
- 2 tbs coconut oil
- 4 tbs whipped coconut cream (recipe below)
- 4 tbs maple syrup or honey For a sweeter dessert, add 1 additional tsp at a time
- 1 tsp vanilla
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg I recommend freshly ground rather than pre-ground
- 1/4 tsp cayenne pepper You can use more or less depending on your spice tolerance
- 1 cup coconut milk (full fat) freeze the can for 2 hours or overnight
- 2 tbsp maple syrup You can use 1 1/2 tbs honey
- pinch of salt
Walnut Coconut Crust
- 1/2 cup unsweetened coconut flakes
- 1/3 cup walnuts, finely chopped
- 3 tbs almond butter
- 1 tbs honey
- pinch of salt
Coconut Cream: Place a can of coconut milk in the freezer for at least 2 hours. When you open the can, the liquid will be separated from the cream. Scoop out the white cream into a bowl and leave the liquid behind. Add maple syrup and salt. Use a hand mixer or standing mixer to whip the cream into a fluffy consistency.
Chocolate Avocado Mousse: Whisk cocoa powder and coconut oil together in a bowl to form a thin chocolate sauce. Add honey and coconut cream to cocoa and whisk until uniformly combined. Add avocado, salt, vanilla, cinnamon, nutmeg and cayenne to bowl. Whip with hand mixer or whisk until a creamy mousse is formed.
Walnut Coconut Crust: Add coconut flakes, walnuts, almond butter, honey and salt to a bowl. Mix together with your hands to form a sticky dough.
To assemble: Press the walnut coconut crust into the bottom of a glass jar. Top with a layer of mousse and then a layer of coconut cream. The recipe should fill roughly 4 small jars but it will depend on what size jar you use. Freeze mousse cups until you are ready to serve it.