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Dark Chocolate Avocado Pots

Silky dark chocolate pots made in a blender with ripe avocado, cocoa and maple. Rich enough for dessert, simple enough for a weekday.

Prep10 mins
CookNo cook
Serves4
DifficultyEasy
Start cooking
Dark chocolate avocado mousse pots with berries and cacao nibs
TooGut pickFlexible, practical, genuinely delicious.

Avocado disappears into the texture, leaving a smooth chocolate finish. The result depends on properly ripe fruit and enough blending time, so keep going until the mousse looks glossy.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Chocolate pots

  • 300 gripe avocado flesh
  • 50 gunsweetened cocoa powder
  • 80 mlpure maple syrup
  • 80 mlunsweetened almond milk
  • 1 tspvanilla extract
  • 1 pinchfine sea salt
  • 130 graspberries, to serve
  • 2 tbspcacao nibs, to serve
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Load the blender

Add avocado, cocoa, maple syrup, milk, vanilla and salt to a high-speed blender or food processor.

Blend until glossy

Blend for 60 to 90 seconds, scraping down once or twice, until completely smooth and glossy.

Taste and balance

Taste. Add another teaspoon of maple for sweetness or a pinch of salt if the chocolate needs lifting.

Chill

Divide between four small pots. Chill for at least 30 minutes so the texture firms.

Finish simply

Top with raspberries and cacao nibs just before serving.

Per serve, estimate · Metric

Nutrition snapshot

Energy1,430 kJ

Protein6 g

Carbohydrate32 g

Fibre11 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • High-speed blender
  • Flexible spatula
  • Four small serving pots