Love Crunch Chocolate Peanut Butter Avocado Mousse

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Nature’s Path Foods. Let us know why you choose organic and send us a recipe of your own. Just like us on Facebook or follow us on Twitter and tag your post #ThinkCanadaOrganic

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 30 minutes

Makes: 8 servings


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Coconut Whipped Cream:

  • 1 can (14 oz) coconut milk
  • 2 tbsp icing sugar


Coconut Whipped Cream: Refrigerate can of coconut milk for 4 to 6 hours or overnight until well chilled.

Open can of coconut milk; carefully spoon out thick, solidified layer on top into bowl. Reserve 2 tbsp of the liquid coconut milk; set aside. (Refrigerate remaining coconut milk for another use.) Using electric beaters, beat coconut solids until light and fluffy; beat in icing sugar until blended. Refrigerate until chilled.

Meanwhile, in food processor, combine avocados, cocoa powder, maple syrup, reserved 2 tbsp coconut milk, coconut oil and salt; blend until smooth.

In each of 8 (6 oz) serving glasses, layer 2 tbsp avocado mousse, 1 tbsp granola and 1 tbsp Coconut Whipped Cream; repeat mousse and Coconut Whipped Cream layers. Top with 1 tbsp granola. Refrigerate for 4 hours or until mousse is firm and set.

Tip: Make ahead: Mousse can be made up to 3 days ahead. Cover and refrigerate until ready to serve.


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