Chocolate Macadamia Avocado Mousse- gluten free, vegan, no added sugar


In our house, we love avocado and dark chocolate.

While living in Europe and Chile, I lived off of chocolate and avocado, which are very common foods in these countries. They are much more expensive in the USA and considered almost treats or delicacies. Chocolate and avocado are two foods I cannot live without and my husband and son have adopted these foods as a normal part of their diet also.

Cook with me here

It is very difficult for me to find desserts that I can eat with my many food allergies, so when I find something delicious and friendly for my tummy, I have to tell the world about it.

This recipe was adapted from a recipe I found for pudding, but I made it a bit differently to make it just a tad healthier and a dessert that I can enjoy with allergy issues.

Why are Macadamia Nuts so special and delicious? Here is an another scrumptious recipe and some history behind this rare, Hawaiian nut or is it seed?

Why are avocados apart of this dessert? They are 15 different types of avocados and they are all different shapes and size! They are a so called “good fat.”

Mousse Recipe:

1 1/2 ripe jumbo avocados

1 large ripe banana, peeled (the riper, the better)

1/2 cup unsweetened cocoa powder

30 dates, pitted and stemmed

Approximately 1/2 cup macadamia nut butter (see recipe below)

1/4 cup Good Karma Flaxmilk or non-dairy milk

Nut butter recipe:

1 cup unsalted macadamia nuts 

1/4 tsp salt 

2 Tbsp safflower oil 


Place all ingredients in food processor. Process until combined and thickened. Transfer into a bowl and cover. Place in refrigerator to chill for at least 2 hours prior to enjoying.


For Christmas Eve dinner, friends requested I bring this dessert. This was the only dessert eaten at the dinner, as everyone filled up on it and had no room for the others!


Plantain Recipe:

2 Tablespoons coconut oil

1 plantain just turning yellow but not too ripe

Salt and cinnamon to taste


Heat a medium sized pan over medium high heat.

Peel plantain and cut it into small slices about 1/4 inch thick.

Once the pan and oil are good and hot, add in the plantain. Sprinkle with salt and cinnamon. Cook for 3 minutes and then flip the plantain pieces over. Sprinkle with a little more salt. Cook for another 3 minutes and remove from the pan. Place on a paper towel lined plate to absorb any excess oil.


When serving the mousse, transfer into serving bowls and top with plantains.


This dessert is surprisedly packed with healthy ingredients, so much so that you don’t feel guilty after indulging yourself!


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