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Healthy Chocolate Mousse

Here’s a velvety smooth chocolate mousse that’s guilt free and loaded with super foods and antioxidants. It’s one of the many chocolate recipes featured in my new book HEALTHY BAKING cakes, cookies and raw as well as my ultimate wholefood book PURELY DELICIOUS. My purely delicious chocolate mousse is made from ripe avocado that is blended with Naked Chocolat that is scented with pure Madagascan vanilla and a pinch of artisan sea salt. The addition of  coconut cream will make the texture light and delicious.

What’s great about it:

The botanical name for the cacao tree is theobroma cacao – which means “food of the gods” in Greek. The American Journal of Clinical Nutrition reports that cocoa which comes in the form of cacao powder can improve heart health, lower blood pressure and reduce LDL (“bad”) cholesterol. Cocoa is high in magnesium and iron and also contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain that gives you a pleasurable sensation similar to the high people get after exercise. Avocado adds a lovely creaminess and is full of good anti-inflammatory mono-unsaturated fats that is good for heart health.


+ ingredients & methods +

ingredients (Serves 4)

2 ripe avocados, skin and stone removed
60 g (2 oz / 1/2 cup) cacao or Naked Chocolat
125 ml (4 fl oz / ½ cup) organic maple syrup
125 ml (4 fl oz / 1/2 cup) coconut cream
60 ml (2 fl oz / ¼ cup) cold-pressed coconut oil
1 teaspoon vanilla bean extract
pinch of sea salt


  1. Combine avocado, Naked Chocolate, maple syrup, coconut cream, coconut oil, vanilla and sea salt.
  2. Blend until smooth and creamy.
  3. Divide into serving glasses or Kliner glass serving jars.
  4. Refrigerate for 2 – 3 hours to chill completely or enjoy immediately if you can’t wait that long.
  5. Decorate with whipped coconut cream or mascarpone, then garnish with freeze-dried raspberries.
  6. Enjoy the ultimate chocolate indulgence.
+ notes & inspiration +
  • This mousse is delicious on it’s own or used as a topping for cakes and cupcakes.
  • The addition of cold pressed coconut oil will firm up the mousse.
  • I love to serve this mousse as part of a dessert served with smashed raspberries or spread over a fresh made chocolate cake.
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