Once referred to by the ancient Aztecs as “food of the gods”, cacao is a mood-elevating superfood native to Central and South America. Raw cacao is a rich source of antioxidants for the heart, as well as neurotransmitters that contribute to feelings of well-being and joy. Also containing anti-inflammatory compounds called polyphenols, research studies link the consumption of raw cacao to improved cardiovascular health. 

Adding raw cacao to desserts or smoothies satisfies chocolate cravings without refined sugar, preservatives, additives or dairy. Combining raw cacao with avocado, which contains vitamins C, E, K and B6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, potassium. lutein, beta carotene and healthy omega-3 fatty acids, makes this vegan chocolate avocado mousse recipe from Chef Lisa Brown a perfect midday snack or a healthy after-dinner dessert. 

Vegan Chocolate Avocado Mousse 

Yield: Serves 4

2 ripe pitted Hass avocados, flesh scooped

½ cup (approximately 4.5 oz.) vegan semisweet chocolate, melted

¼ cup raw cacao powder

3-4 tbsp non-dairy milk

¼ cup liquid sweetener

2 tsp pure vanilla extract

Pinch of sea salt, more to taste

Pinch of cinnamon (optional)

Sliced fresh strawberries for garnish (optional)

Coconut whipped cream for topping (optional)

Place all ingredients in the bowl of a food processor or blender and combine until smooth.

Scrape down the sides as needed. Enjoy immediately or set in the fridge to chill for one to two hours. Add toppings of choice before serving.

For a lighter, sweeter consistency, add chocolate mousse and 1-2 tablespoons of coconut whipped cream to a mixing bowl and whisk until the preferred consistency is reached.

Lisa Brown, founder of Free Flowing Health, is a wholefoods plant-based chef, certified Institute of Integrative Nutrition health coach, yoga teacher and wellness educator. For more information call 646-642-0083 or visit