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Chocolate Avocado Mousse Cake
30 minutes
Here is an amazing Chocolate Avocado Mousse Cake recipe for when you’re craving something decadent and chocolatey (if you’re like me that is pretty much all of the time) but healthy so you don’t feel guilty! This mousse cake will hold up in your freezer for about 2 weeks (but I promise it won’t last that long unless you have magical self-control), thaws in about 10 minutes ( a chef’s knife run under hot water works wonders if you just can’t wait!), provides healthy fats- looking at you avocado and walnuts, complete protein thanks to the SACHA INCHI POWDER, a bit of an energy boost from the cacao and coffee grounds, and is a total crowd pleaser – perfect whenever!


  • 1 Cup Walnuts
  • 1 Cup Cashews
  • 1/4 Cup Carob Powder
  • 2Tbs fine ground coffee ( can omit )
  • 3 Tbs coconut oil
  • 1/4 Cup + 1/8 Cup Maple Syrup
  • Mousse:
  • 2 Ripe Avocados
  • 2 Tbs MRM Sacha Inchi Powder
  • 1/2 Cup Coconut Milk (I used full fat from the can, you can use any milk or milk substitute you prefer)
  • 1/4 Cup Water
  • 1/2 Cup Maple Syrup
  • 1 Tbs Vanilla Extract (alcohol free)
  • 1 Tbs Arrowroot Powder
  • 1/4 Cup Cashews
  • 2/3 Cup Cacao Paste*  (*Can substitute with 1 Cup preferred chocolate chips)
  • 1/3 Cup Cacao Butter *
  • Toppings: (optional)
  • Cacao Nibs
  • Shredded Coconut
  • Slivered Almonds


  • Line a 6-9 Inch springform pan with parchment paper.
  • Pour all crust ingredients into a high speed food processor or blender. Blend until combined well and sticking together.
  • Pour the crust into the lined springform pan and spread out evenly.
  • Place crust in the freezer to set, about 20-30 minutes.
  • Meanwhile, make the mousse!
  • In a double boiler melt the cacao paste and cacao butter over medium heat stirring occasionally until fully melty and combined. (*Can substitute with 1 Cup preferred chocolate chips)
  • While the chocolate is melting pit and scoop out all of the meat from the 2 avocados and dump it into the blender with all of the other ingredients (besides the chocolate that is busy melting).
  • Blend until all ingredients are combined.
  • When the chocolate is melted completely and combined pour it into the blender and mix with the mousse mixture until fully combined.
  • Pour mousse on top of the set crust then smoothe and spread the mousse out as evenly as possible.
  • If you want to add toppings, now would be the time!
  • Place in the freezer to set, 2-3 hours.

Nutrition Information


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* These statements have not been evaluated by the food and drug administration this product is not intended to diagnose, treat, cure, or prevent any disease.

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