Desserts/ Sweets

No Sugar Avocado Chocolate Mousse

When I was a teenager, I made chocolate mousse out of whipped cream, melted chocolate and vanilla. It was light and delicious, but full of sugar. I have another chocolate mousse recipe on this blog that’s made with sweet potatoes. It’s pretty darn good. But this new recipe — made with avocados — is even better and contains not an iota of refined sugar, including maple syrup or honey.  It’s sweetened with date paste and stevia, plus whatever fruit sugar is in avocados, which are technically a fruit.

I stumbled into this dessert by accident. I had a few very ripe avocados sitting on my kitchen counter that I had to eat or toss. I’m too thrifty to toss almost anything, so I skinned and de-pitted them, and threw them into my high-speed blender along with some cocoa powder, date paste, coconut milk, vanilla, stevia, a pinch of salt, and a bit of cinnamon.

My expectations were low. But the result: Astounding. Thick, creamy, smooth and satisfying with a very rich chocolate flavor, but not too sweet. Not only as good, but better than the first chocolate mousse I made back when I was in high school. Just when I’d thought I’d never find a truly satisfying sugar-free dessert, avocados stepped in and saved me from sugar-free despair.

I’ve not posted recently about my journey to a sugar-free life because avoiding refined sugar has become easier. For three long months, I’ve eschewed all the sweet, delicious desserts that I used to crave and look forward every day to eating. I still crave them, but when those nasty cravings hit, I eat nuts or protein or a salad or some fruit. The only refined sugar I allow myself to eat is a single Dark Chocolate Peanut Butter Kind Bar every day after I get home from work.

BTW, that daily Kind bar has kept me going. It’s not in the AA playbook to have a teensy drink every day, but an addiction to refined sugar is slightly different (I think) from an addiction to alcohol. Eating a Kind bar each day doesn’t make me crave more sugar. It actually keeps me from craving more sugar.  Knowing I can look forward to eating one Kind bar every day, makes my sugar addiction stop gnawing at me.

Looking back on my three months of sugar sobriety I must say it has not been fun. I keep having dreams that I ate loads and loads of those sweet sugar-laden desserts I love. But then I wake up, and I’m both relieved and sad. I miss those sweet cupcakes, cookies, ice cream, chocolates.

I recently had a very, very bad day at work, and all I wanted to do was go home and eat my way through an entire box of Kind Bars (as I used to do). But on the drive home (I have a long commute), I started thinking back on how I felt before my new sugar-free life began a long three months ago. I’ve lost a little weight, maybe a couple pounds. I no longer have sugar headaches. I visited the doctor yesterday, and discovered my blood pressure is down to the normal level it was when I was 30 pounds thinner.

Of course, my sugar-free life challenge is not over! It will never be over. I’ll be a recovering sugar-holic for the rest of my life. But the initial pain of not eating the sweet desserts that I love is waning, and that’s a positive development. Waving off the dessert menu in my favorite restaurants is still no fun, but it doesn’t hurt as much.

Which brings me back to this sugar-free chocolate mousse. Eating a diet free of refined sugar, as I mentioned before, is sad. I miss that spark of excitement that used to come at the end of a great meal when the dessert course appeared.  Most of the substitutes I’ve concocted for my sweet favorites have been OK, better than no dessert, but nowhere near as delightful as the sweets that make a sugar addict happy.

This chocolate mousse is different. Thank you, avocados. They are the secret ingredient that makes this chocolate mousse so rich and deeply satisfying without a morsel of refined sugar.

Springhouse Turtle Eats

No Sugar Avocado Chocolate Mousse

Serves: 4-5

Soft, ripe avocados are the secret ingredient in this rich, satisfying chocolate mousse that's made without any refined sugar, including maple syrup or honey. Date paste and stevia provide sweetness and avocados provide the thick, smooth texture.


  • 4 large, ripe avocados, peeled and pitted
  • ½ cup cocoa powder (I use Navitas brand)
  • 1 13.5 ounce can coconut milk (I use organic Trader Joe’s brand)
  • 1 tablespoon vanilla
  • ½ teaspoon liquid stevia (I use Trader Joe’s brand)
  • ¼ cup date paste (or eight large pitted dates)
  • 1/8 teaspoon cinnamon
  • pinch salt



Put all ingredients together in a blender and whir away until very smooth and creamy.


Spoon into four or five ramekins, cover with plastic wrap, and put into the fridge for at least an hour.


Serve cold or at room temperature with a dollop of sugar-free, dairy-free whipped cream.


If you don't like coconut and can tolerate dairy, you may substitute whipping cream for the coconut milk. Some brands of coconut milk taste very "coconut-y" -- a flavor I don't like -- but others have a very mild coconut flavor.

Springhouse Turtle Eats





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