Avocado Chocolate Mousse

Who doesn't like chocolate? Serial killers, that's who.

This recipe takes me back to the good ol' days as a kid, baking Betty Crocker brownies, and licking the batter straight out of the bowl. Zero shame. But unlike Mrs. Crocker's recipe, ours doesn't include anything suspicious - in fact, each ingredient is anti-inflammatory, ketogenic, and insulin sensitizing.

Bredesen Protocol Approved

Plant Paradox Approved



Dairy Free

Gluten Free

Grain Free


1 can (14 oz) Unsweetened Coconut Milk (Non-BPA Lining)

1 1⁄2 Large Avocados, Ripe

1⁄4 c Cacao Powder

1⁄4 c Nuts (I use a mixture of hazelnuts, walnuts, and almonds)

1 tsp Pure Vanilla Extract 1/8 tsp Sea Salt Dash of Ground Cinnamon (to taste)

2-6 Tbsp Monk Fruit (to taste)

Optional: 3-5 Squares Lily's Extra Dark Chocolate, Melted (for extra chocolate flavor)


  1. Add nuts to a blender. Pour in just enough coconut milk to cover the nuts. Blend on high, scraping down the sides as you go, until the consistency is like peanut butter.

  2. Add all other ingredients. Start out with 2 Tbsp monk fruit, adding more to taste if needed. Blend on high.

  3. Once the flavor is right, blend a few more times on high, until texture is smooth. Consistency at this point will be more liquidy, like pudding (not yet fluffy like mousse).

  4. Transfer mixture to a container. Refrigerate overnight, or, for a quicker result, freeze for a few hours, removing from freezer and stirring every 30 minutes, until texture of mousse is thick and fluffy.

Tasty Toppers

Coconut flakes, chopped pecans, slivered almonds, fresh mint.

©2020 SIA.