Chocolate Avocado Mousse with Cookie Dough Topping (Paleo, Vegan)

Chocolate Mousse thats acceptable for breakfast? Count me in.

EDIBLE cookie dough? Count me in.

Creamy-delicious-easy-speedy-dessert? Do I even need to say it? COUNT ME IN. I’m so predictable.

This recipe is super easy and can be made up to a day ahead so whether you need a quick breakfast or some pre-made treats for a summer bbq, you can just grab ’em and serve ’em when you’re ready to eat ’em! Although who isn’t ALWAYS ready to eat chocolate mousse? I don’t know.

But if you’re a more together human than I am, (one who can handle having cookie dough / chocolate in their fridge just waiting….sitting there….begging to be eaten, then make this ahead of time!) Also, you are impressive.

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Drooling just thinking about this.

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INGREDIENTS

  • COOKIE DOUGH TOPPING: 
  • ¼ cup coconut oil, melted
  • 2 tbsp maple syrup or honey
  • 1/2 tsp sea salt
  • 1 Tbsp vanilla extract
  • 2-3 tbsp coconut flour
  • dark chocolate chips
  • CHOCOLATE MOUSSE
  • 1 avocado
  • 2 tbsp coconut oil
  • ¼ cup cacao powder
  • 1 tsp vanilla extract
  • pinch of salt
  • 3-4 tbsp maple syrup or honey (start with 3, taste and add another if you want)

METHOD

  • For the cookie dough: In a bowl, mix together the coconut oil, maple syrup, sea salt and vanilla extract. Add 2 Tbsp of coconut flour and mix in. Let it sit for 1 minute and if its still to wet, add another Tbsp. Stir in the chocolate chips.
  • For the mousse: add all ingredients to a food processor or high speed blender and blitz on high until creamy and no avocado chunks remain.
  • Spoon the chocolate mousse into cups. Top with cookie dough. Cover and chill until ready to serve!
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