Yummy choloate mousse with banana or avocado

Healthy Chocolate mousse.png

I used to hold oracle card workshops in my living room (so fun!) and people were always asking for my chocolate mousse and be disappointed if I hadn’t made it. It became this thing where the chocolate mousse was equally as important as the oracle cards.


So I put the recipe in my Danish book called Awaken The Goddess Within (not yet published in English). Right now I’m working on a novel in English where my main character is a very talented cook and I think this is the sort of thing she would whip up when she wanted to make something sweet but healthier. I am thinking about sharing some recipes along the way that she cooks in the story, I think that would be fun.


This mousse is great as it is for people who are used to sugar, even though it’s only sweetened by stevia and the banana, but I give alternatives in the recipe for tweaks if you want to take it in another direction to suit your dietary needs.


Yummy chocolate mousse with avocado or banana

4-6 people – it’s very filling so a small portion will do

  • 1 can of organic coconut milk (not light, it will make the mousse too runny)

  • 1-2 tablespoons of cocoa (raw cocoa is weaker in taste so if using, lean toward 2-3 spoons)

  • 1 ripe banana

  • 2-3 tablespoons chia seeds

  • A pinch of stevia powder or a few drops of liquid stevia (be careful, stevia is potent!)

  • Whipped cream for topping.



To go dairy-free, whip the fat part of a can of coconut milk and use as topping.


To cut down on carbs: use a ripe avocado instead of banana (and maybe a drop more stevia), this will make it a very rich dessert that won’t spike your blood sugar as much.


How to make it:

Put everything except the cream into a blender or food processor and if the consistency is very rich and creamy, add a spoonful or two of water to make it blend properly. Also because it will thicken in the fridge because of the chia seeds.


Use decorative bowls, dessert glasses or ramekins to serve. Set in the fridge for at least 4 hours, before topping with whipped cream.


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