Ancient Crunch
Dessert
Chocolate mousse feels like pure indulgence, but what if it could also be nourishing, creamy, and secretly wholesome? Enter this Chocolate Avocado Mousse, a rich, velvety dessert made with ripe avocados for that smooth texture. Naturally sweetened with maple syrup and paired with the perfect crunch of MASA Churro, this recipe is a win-win: decadent enough for dessert, yet light enough to enjoy anytime. Add a handful of fresh raspberries on top, and you’ve got a beautiful, crowd-pleasing treat that no one will guess is avocado-based.
2 ripe avocados
⅓ cup milk of choice (dairy or non-dairy)
¼ cup maple syrup
6 tbsp cocoa or cacao powder
1 tsp vanilla extract
Pinch of sea salt
MASA Chips Churro, crushed
Fresh raspberries
In a food processor or blender, combine avocado, milk, maple syrup, cocoa powder, vanilla, and a pinch of salt. Blend until completely smooth and creamy. Taste and adjust with extra sweetener or cocoa as desired.
Transfer the mousse to an airtight container and refrigerate for 1–2 hours. This step allows it to thicken and develop its rich, chocolatey flavor.
Scoop into bowls or dessert cups. Top with crushed MASA Churro Chips for a sweet crunch and finish with fresh raspberries. Enjoy!
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