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Chocolate-Avocado Mousse

I have rheumatoid arthritis and I follow a special diet to help manage the symptoms. This pudding is simple to make, tastes heavenly and helps reduce inflammation. I like it frozen, too. —Kelly Kirby, Mill Bay, Nova Scotia
  • Total Time
    Prep: 5 min. + chilling
  • Makes
    4 servings

Ingredients

  • 1/4 cup refrigerated sweetened coconut milk
  • 1/4 cup maple syrup
  • 1/4 teaspoon vanilla extract
  • 2 medium ripe avocados, peeled and pitted
  • 1/4 cup baking cocoa

Directions

  • Place all ingredients in a blender; cover and process until smooth. Transfer to 4 dessert dishes. Refrigerate until serving, at least 2 hours.

Test Kitchen tips
  • Feel free to swap in honey or agave syrup for the maple syrup. Just don't use granulated sugar or you'll end up with a slightly gritty texture.
  • If you are following a paleo diet, stick with maple syrup or honey for the sweeteners, and use unsweetened almond milk. You may need to double the amount of maple syrup, but taste as you're mixing and add only as much as you want.
  • Nutrition Facts
    1/3 cup: 181 calories, 11g fat (1g saturated fat), 0 cholesterol, 8mg sodium, 22g carbohydrate (12g sugars, 6g fiber), 2g protein.

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