Ingredients
Equipment
Method
- Cut the avocado in half, remove the pit, and scoop the flesh into your blender or food processor. Cut into chunks for easier blending.
- Add the unsweetened cocoa powder and 1 teaspoon of stevia (or monk fruit sweetener) to the blender with the avocado.
- Pour in 2 tablespoons of unsweetened almond milk to help the mixture blend smoothly. Add vanilla extract and a pinch of salt if using.
- Blend on high speed for 60 seconds, stopping halfway through to scrape down the sides with a spatula. Continue blending until the mixture is completely smooth, silky, and no green specks remain.
- Stop and taste the mousse. Adjust sweetness by adding more stevia or monk fruit sweetener gradually, blending briefly after each addition until you reach your desired sweetness level.
- Check the consistency. If the mousse is too thick, add another tablespoon of almond milk and blend again until you achieve a velvety, smooth texture that holds its shape but is still creamy.
- Transfer the mousse to serving bowls or glasses. For best results, cover with plastic wrap and refrigerate for at least 30 minutes before serving to allow the mousse to firm up and the flavors to meld.
- Serve chilled, optionally garnished with fresh berries, sugar-free whipped cream, or a dusting of cocoa powder. Enjoy your guilt-free chocolate indulgence!
Nutrition
Notes
This sugar-free chocolate mousse is an excellent diabetic-friendly dessert option. The avocado provides heart-healthy monounsaturated fats and fiber that help stabilize blood sugar levels. With zero added sugars and natural zero-glycemic sweeteners, this dessert has minimal impact on blood glucose. The healthy fats promote satiety and slow digestion, preventing blood sugar spikes. Rich in antioxidants from cocoa and nutrients from avocado, this mousse delivers indulgent chocolate flavor while supporting stable blood sugar management. The low net carb count (approximately 4g net carbs per serving) makes it suitable for low-carb and ketogenic diabetic meal plans.
