Chocolate Mousse

One of my favorites. It’s easy and so quick to make. Can be stored for up to 5 days in the fridge. But it never lasts longer than 2 days in mine. 

It’s rich in minerals like magnesium, potassium, and iron as well as vitamin A, C, K, and B6. 


2-3 small bananas or 1-2 if big

1 bigger size avocado or 2 smaller ones 

4 tablespoons cacao powder

4 tablespoons coconut cream (creamy top layer of full-fat coconut milk in a can)

1 tablespoon vanilla plant protein powder (optional)

1 teaspoon liquid stevia or 4 tablespoons maple or agave syrup

Pinch of salt 

Peal and place bananas in the food processor (or blender). Cut avocado in half and scoop it out adding it into the food processor. Add cacao, sweetener, coconut cream, and salt too. Press “play” and blend it to a smooth cream-like consistency. 

Place the cream into a jar or small cups. Leave it in the fridge for 1-2 hours to set. 


I love using super ripe bananas for this recipe. This makes the mousse creamier and sweeter. Add extra oumpf with a pinch of chilly or half teaspoon cinnamon. You can also add a tablespoon of cacao nibs for an even more chocolatey taste.