Vegan chocolate mousse

Serves 4 | prep time 15 minutes | fridge time 30 minutes | total time 45 minutes


  • 100 g vegan dark chocolate
  • 2 large ripe avocados
  • 2 tbsp Abbot Kinney’s Coco Start
  • 3 tablespoons raw cocao powder
  • 2 tablespoons coconut syrup
  • Handful raspberries


  1. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
  2. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
  3. Halve and destone the avocados, then scoop the flesh into a food processor, discarding the skins.
  4. Add the Coco Start to the food processor as well and pulse for a few seconds. Scrape down the sides with a spatula, add the rest of the ingredients (except for the raspberries) and pulse again to combine.
  5. Divide the mixture between small bowls, then pop in the fridge to chill for at least 30 minutes.
  6. Dress with some raspberries to taste. Y-U-M!

Coco Start chocolate mousse

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