avocado chocolate mousse

makes approx 2 cups
preparation time
10 mintes
cooking time


  • 2 medium sized hass avocados
  • 1 teaspoon pure vanilla extract or powder (or seeds from a vanilla bean)
  • 1/3 cup carob powder
  • 1/2 teaspoon salt
  • 1/4 cup cold pressed unrefined macadamia nut oil


Use a sharp knife to half the avocado's and scoop out all of the flesh into a blender. Add the remaining ingredients and blend till smooth and creamy.

Spoon out and enjoy immediately or place in an air tight container in the fridge for up to 5 days. Enjoy alone or spooned on top of pancakes, granola or waffles. Lovely with fresh seasonal fruit.

Additions: try adding chilli flakes to the mousse for a choc chilli flavour, use raw cacao instead of carob and add a date to sweeten, add macca and mesquite with more salt for a salted caramel flavour, and a few drops of food grade peppermint oil of a choc peppermint finish.