A classic 3-layered chocolate mousse cake with a no bake brownie base, avocado chocolate mousse and homemade whipped cream. Dairy free, vegan, plant-based, gluten-free and easy to make.
A classic chocolate mousse cake with three luscious layers, avocado mousse on a no bake brownie, with a soft coconut cream on top. A healthier personal dessert for holidays and dinner desserts.
The combination of healthy fats, antioxidants, and the beauty of the cakes make them popular at parties. They also freeze beautifully for make-ahead ease.
👉 Similar no-bake desserts:
Chocolate Frozen Yogurt Cups • Salted Chocolate Tart with Shortbread Crust • Chocolate Ganache Tart (no bake) • Chocolate Hazelnut Tarts (no bake)
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⭐ Why You’ll Love These
- No baking required
- Real food ingredients including avocados
- Creamy, chocolatey, and refined sugar-free
- Naturally gluten-free & dairy-free
- Made in cupcake liners — no fancy pans needed
- Freezer-friendly
See the recipe card at the bottom for full information on ingredients and quantities.
🧾Ingredients
Raw Brownie
- Oat flour. Any flour works, but oat flour adds another level of fiber and nutrients.
- Walnuts. Nuts like walnuts add protein and brain-power.
- Dates. Soak dates in just-boiled water for ten minutes. Pit or buy pitted.
- Cocoa.Use dutch-processed or regular cocoa.
Chocolate Avocado Mousse
- Avocado.
- Maple syrup.
- Cocoa powder.
Whipped Cream Top
- Coconut milk.
- Powdered sugar.
Dee's tip: Use vertical walled paper cups for smooth sides to your cakes.
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👩🍳Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1: Prep pans
Grease 4 tart pans or line a muffin tin with 8 cupcake liners.
👩🍳Steps To Make
- Prep: Soak dates for 10 minutes in just-boiled water, pit.
Fill a cupcake pan with smooth paper liners. Refrigerate a mixing bowl to make whipped coconut cream. - Step 1: Make Base: In a blender or food processor, pulse all ingredients until smooth. You want the mixture to be sticky so add a touch of water if it is too dry. Press mixture into each cup liner and put in the freezer or just set aside.
- Step 2: Make Mousse: Blend ingredients until smooth, spread equally on top of base in the cups, using a spoon to smooth top.
- Step 3: Make Cream Top: Blend ingredients or pour into a bowl and hand-mix until you have a cream texture, about 1 minute blended and 4 minutes hand-mixed.
- Step 4: Finish & Freeze: Pour the cream on to the mousse layer, spread with a spoon and freeze the cups overnight or at least four hours to be able to peel off paper.
How to Serve
To serve, thaw 5 minutes, top with chocolate curls and a dusting of confectionery sugar!
Recipe Tips
- oat flour: Buy it or blend rolled oats to make flour
- dates: Soften by putting them in just-boiled water for 10 minutes
- coconut milk: Use the type in a can. Refrigerate it overnight to be sure the solids separate. Then use the solids in this recipe.
- powdered sugar: You can use any powdered sugar but organic powdered sugar tastes better.
Storage
These mousse cakes can last 2 days refrigerated, or frozen for 2 months.
FAQS
Mousse cakes are similar to a fluffy whipped cream, and are named after the French word for "froth" which is mousse.
Mousse, whether it be traditional or vegan, is alike a fluffy whipped cream. However, ganache, whether traditional or vegan, is like a thick icing or frosting.
These vegan cakes can be left out several hours longer than a traditional dairy-based mousse cake. However, it should be refrigerated overnight, or frozen long term, and tastes better when served chilled.
More Healthy Mousse Recipes
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📖 Recipe
Chocolate Mousse Cake (no bake, avocado)
Ingredients
Brownie base
- ⅓ cup oat flour
- ¼ cup walnuts
- 3 dates soaked, pitted
- 2 tablespoon cocoa powder
- 3 tablespoon water
Chocolate Avocado Mousse
- 1 avocado
- 2 tablespoon maple syrup
- 2 tablespoon cocoa powder
- ½ teaspoon vanilla
Whipped Cream Top
- 1 cup coconut milk, canned & full fat
- ⅓ cup organic powdered sugar
- 1 teaspoon vanilla
👉Want to Save This Recipe?
Enter your email below and we'll send the recipe straight to your inbox.
Instructions
Prep
- Soak dates for 10 minutes in just-boiled water, pit.1 cup coconut milk, canned & full fat, 3 dates
- Fill a cupcake pan with smooth paper liners. Refrigerate a mixing bowl to make whipped coconut cream.
Make Raw Brownie (bottom layer)
- In a blender or food processor, pulse all ingredients until smooth. You want the mixture to be sticky so add a touch of water if it is too dry. Press mixture into each cup liner and put in the freezer or just set aside.⅓ cup oat flour, ¼ cup walnuts, 2 tablespoon cocoa powder, 3 tablespoon water, 3 dates
Make Chocolate Mousse
- Blend ingredients until smooth, spread equally on top of base in the cups, using a spoon to smooth top.1 avocado, 2 tablespoon maple syrup, 2 tablespoon cocoa powder, ½ teaspoon vanilla
Make the Coconut Cream (top layer)
- Blend ingredients or pour into a bowl and hand-mix until you have a cream texture, about 1 minute blended and 4 minutes hand-mixed.⅓ cup organic powdered sugar, 1 teaspoon vanilla, 1 cup coconut milk, canned & full fat
- Pour the cream on to the mousse layer, spread with a spoon and freeze the cups overnight or at least four hours until you can peel off paper cupcake liners. Keep frozen.
Serve
- To serve, thaw 5 minutes, top with chocolate curls and a dusting of confectionery sugar!
Store
- They can last 2 days refrigerated, or frozen for 2 months.
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