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Chocolate Avocado Mousse


Keep staring at this delicious picture of my chocolate avocado mousse…

…or continue to the next sentence for some AMAZE BALLS NEWS!

So you know those pipe dreams you have when you are a kid?

I had a lot.

I wanted to be a veterinarian (mostly so I could ride horses and be around fluffy puppies). Then I wanted to be a farmer (more horses, but also some sheep…and ducks). Then I wanted to be an advertising executive…(ummm….I dunno…money?).

Then I wanted to be a foley artist (they make the sound effects for movies. Celery PUNCH!).

But then somewhere I found a passion for food. My dreams turned to being like Julia Child or Martha Stewart. “She’s so amazing and everyone loves her food and she isn’t intimidated by anything!” I wanted to have a TV show and a cook book and I wanted to be a famous CHEF!

Duck raw1

Then I actually went to work in kitchens.

For about 6 years I toiled away…and it wasn’t glamorous. I was a dish pig for two years, then a cold side cook, then a general cook, then I worked as an oyster shucker/tapas bar cook in a brewpub, then I worked in catering…then I gave up. It wasn’t for me. But I still loved food and cooking, and writing recipes. Having to make specials and from-scratch food everyday for years inspired something inside me. I knew I could tackle any recipe. I just KNOW what to do with food, it’s a natural talent.

Unlike hair styling….

Liz crazy hair

So when I started this blog in 2009 as a bit of a photography/recipe building hobby I only dreamed that one day it would be a cook book.

Well now that dream is a reality.

A wonderful (undisclosed as of now) publishing company has offered to take this blog to the next level by publishing my very first, honest to goodness, real life cook book! I couldn’t be more ecstatic! I went through the roof with excitement! I can’t believe it, it’s a real dream come true!

The book will offer a little bit of everything. Everything will, of course, be Paleo as well. So if you are looking for a grain free, gluten free, dairy free cook book then look forward to this book! It’s slated for a January 2014 release and I cannot wait! But what makes it different from all the other paleo blogs and cookbooks out there?? You’ll have to wait and see…

I am trying my best to keep centered and remember this blog. Because this is where it all started and I can’t let it go now. I apologize for neglecting it for the past month. It had nothing to do with the cook book and everything to do with moving houses again. But now that the move is over, we finally own a house and I never have to move again if I don’t want to, we’re settling in and the recipes are just flowing out of me.

I feel inspired again! Look forward to more recipes coming as fast as I can get ’em out!

Like this chocolate avocado mousse. Sooooooo good. It’ll fool anybody. And you can feed it to all your weird, picky, allergic friends (like me!). It’s dairy, egg, gluten  soy and refined sugar free! Nothing but all natural goodies in here. And don’t worry, just like my avocado pie, you can’t taste the avocado, but it does create a wonderfully smooth, rich and creamy vegan mousse!



One year ago: Super High Protein Ice Cream

Two years ago: Mango and Prosciutto Salad

Three years ago: Skirt Steak Fajitas

Chocolate Avocado Mousse

Rating: 41

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Serving Size: 1/2 cup

This mousse is 100% paleo, gluten free, egg free, dairy free, vegan and absolutely delicious! The texture coming out of the fridge is amazing and even stellar right out of the blender. Don't fear the avocado, you can't even tell it's in there.


  • 3 tbsp coconut oil
  • 1 oz 100% pure dark chocolate
  • 3 tbsp cacao powder
  • 1 tsp instant coffee
  • 6 pitted medjool dates
  • 2 large ripe avocados, pitted
  • 1/4 cup coconut milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla


  1. Set a small metal bowl atop a small saucepan of water, filled about 1/3 of the way. Set on high heat until it boils, then turn down to a simmer.
  2. Melt the first four ingredients in the bowl, stirring occasionally. Set aside while preparing the next part of the recipe.
  3. In a blender or food processor, add the remaining ingredients and blend until almost smooth.
  4. Add in the chocolate mixture and continue to blend until completely smooth.
  5. Scoop into bowls or be fancy schmantzy like me and pipe it into glass bowls. Place in refrigerator to firm up for four hours or eat it soft and warm straight out of the blender...


Keeps for at least a day or two covered in the fridge.

Similarly delicious recipes from other fabulous food blogs:

Vegan Chocolate Avocado Cake from Joy the Baker
Chocolate Avocado Milkshake from 52 Kitchen Adventures
Chocolate Avocado Quinoa Muffins from The Road Not Processed
Chocolate Avocado Truffles from Raw Food Recipes

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