Easy Vegan Chocolate Avocado Coconut Yoghurt Mousse Jars
3 – 4 small jars
Cook Time
15 minutes (plus chilling time)
3 – 4 small jars
Cook Time
15 minutes (plus chilling time)
  • 2 medium avocados
  • 2 – 3tbsp raw cacao powder
  • 1 heaped tbsp almond butter
  • 3tbsp coconut yoghurt(I like Coyo)
  • 1tsp vanilla powder
  • 1 – 3 tbsp coconut honey, maple syrup, erythritol or swerve(Sweeteners optional or to taste. I like things without sweeteners but please adjust to your palate.)
  • 100g mixed nuts
  • 1.5 tbsp melted coconut oil
  • 1tsp cinnamon
  • Pinch of Pink Himalayan or sea salt
  • 20g goji berries(optional, leave out if keto or totally sugar free)
  • 1 – 2 tbsp raw cacao nibs(optional)
  1. Preheat the oven to 180 fan/ 200C / 400F.
  2. Place the nuts on a baking tray and roast for 7 – 8 minutes until golden. Remove from the oven and allow to cool.
  3. Meanwhile, add the avocados, cacao, nut butter, vanilla and optional sweetener to a food processor and blitz until smooth. You can also use a hand blender. (If you’re not adding a sweetener you may with to use just 2 tbsp of raw cacao but if using sweetener, try 3 tbsp.)
  4. Stir through the coconut yoghurt until well combined. Place in a bowl while you make the base.
  5. Clean the food processor. Add all the base ingredients and blitz until it resembles a crumble consistency.
  6. Layer a little grain free crumb in the bottom of a glass. Add 1 heaped tbsp of Vegan Chocolate Avocado Coconut Yoghurt Mousse filling, some more crumb, mousse and top with crumb and optional raw cacao nibs.
  7. Place in the fridge for an hour to chill.