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Five-Minute Cacao Mousse


This quick and easy vegan chocolate mousse is made with avocados, dates and cacao. And if you’re sceptical about avocado in a dessert, you’ll probably be pleasantly surprised.

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“It astounds me how you can recreate your favourite desserts using simple wholefoods that just so happen to be nature’s superfoods,” writes Taline Gabrielian in the introduction to the recipe in her Hippie Lane cookbook.

“This chocolate mousse is a combination of heart-healthy avocado, cacao and dates, blended with mesquite powder, vanilla, rice malt syrup and your milk of choice. Easy, quick and delicious.”

Subtitled “Wholefood goes deliciously luxe”, Hippie Lane The Cookbook contains a collection of wholefood recipes for every occasion by Gabrielian, founder of the Hippie Lane website.

Five-Minute Cacao Mousse

Serves 4


4 small ripe avocados
4 medjool dates, pitted
55g (½ cup) raw cacao powder
125ml (½ cup) coconut milk
80ml (¹⁄₃ cup) rice malt syrup
2 tablespoons melted coconut oil
1 teaspoon natural vanilla extract
1 tablespoon mesquite powder


Place all the ingredients in a food processor and blitz until smooth. Pour into four serving glasses and enjoy.

See Taline Gabrielian’s recipe for Raw Hazelnut Brownies here.

Recipe and image from Hippie Lane The Cookbook, by Taline Gabrielian, published by Murdoch Books.

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