One of my favourite Swoon Food recipes is this Raw Chocolate Avocado Mousse. It’s a recipe I often forget about as I posted it so long ago (as you can tell by the photos), but every time I make it I’m reminded how delicious it is and that I must make it more often.

Then I had the idea of adding peanut butter to it, and it was pure genius! For the first batch I used Fix and Fogg’s chocolate peanut butter as it seemed like the natural choice, being chocolate and all. The resulting mousse was a silky dark chocolate with a subtle peanut butter flavour. I should point out, if you’re a chocolate mousse purist, the chunks of peanut that come with F & F’s chocolate peanut butter might not be your thing. Personally, I thought they added another delicious element to it.

For the next batch of this chocolate mousse I switched to smooth peanut butter which I think will win everyone over. Needless to say, if you’re a peanut butter fan and like chocolate mousse, you have to try this recipe!

There’s a whole avocado in this chocolate mousse which, if you didn’t know, I doubt you’d ever guess. But it gives these decadent little desserts a sneaky nutritional boost, alongside all the antioxidants in raw cacao and oleic acid in peanut butter.

If you want a fructose free version choose rice syrup instead of pure maple syrup. If you want it extra thick leave out the milk, and if you want it even darker add a little more raw cacao. Keeping in mind, you may have to increase the sweetener if you add a lot more cacao to keep the flavour balanced.

This chocolate peanut butter avocado mousse only takes 15 minutes to whip up, less if you’re a whizz in the kitchen. You can also eat it straight away with no chill time required. Unless, of course, you prefer a chilled firmer set for your chocolate mousse, in which case place it in the fridge to chill for an hour before serving. Enjoy!

Now I’d love to hear from you – have you tried an avocado chocolate mousse before?

If so, tell me what you thought!

Leave a comment below and let me know.

Chocolate Peanut Butter Avocado Mousse

Serves: 4
Prep time: 15 minutes

1 large ripe avocado
4 Tbsp smooth peanut butter (or F&F’s chocolate peanut butter)
6 Tbsp raw cacao powder
4-5 Tbsp rice syrup or pure maple syrup (to taste)
2 Tbsp nut or coconut milk (optional – for consistency)
2 pinches of Himalayan pink salt
2 Tbsp raw cacao butter or cold pressed extra virgin coconut oil

Gently melt the cacao butter or coconut oil by placing it in a heatproof bowl set over a small pan of steaming water with the heat turned off. Melting it this way ensures the temperature of the butter/oil doesn’t rise above 46ºC so it remains in it’s raw state.

Place the avocado (peeled and stone removed) in a food processor along with the peanut butter, cacao powder, syrup, milk and salt and blend until smooth. Slowly add the melted cacao butter or coconut oil with the motor running until it’s fully incorporated.

Spoon the mousse into serving dishes, and serve immediately or cover and place in the fridge to chill. If you want to get a bit fancy you can sprinkle with roasted peanuts, raw cacao nibs or freeze dried fruits to serve. These chocolate peanut butter mousses will keep covered in the fridge for up to 5 days.

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