Chilled Avocado Cacao Cups
Silky no-bake avocado-cacao cups in a dark chocolate shell — creamy fudge that actually loves you back.
Best for A protein- and fiber-friendly chocolate fix built on monounsaturated fats with minimal added sugar.
This is the California health-cafe answer to a chocolate craving: ripe avocado whipped with raw cacao into a mousse so glossy no one guesses the base. A thin dark chocolate shell gives you the satisfying snap, while the filling stays fudgy from the fruit's own healthy fats. Barely sweetened with maple, it's rich enough to end at one and honest enough to eat between meals.
Ingredients
- 2 ripe avocados , halved, pitted and scooped (about 250 g flesh)
- 120 g dark chocolate , chopped, for the shells
- 25 g unsweetened raw cacao powder , sifted
- 45 ml maple syrup
- 30 ml unsweetened almond milk , or other plant milk, to loosen
- 5 ml Vanilla extract
- 1 g fine sea salt , a generous pinch
- 15 g cacao nibs , for topping (optional – can be omitted)
- 1 g fine sea salt , for finishing (optional – can be omitted)
Instructions
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1
Line 8 cups of a mini muffin tin with small paper liners. Melt the chopped dark chocolate gently in a heatproof bowl over barely simmering water (or in short 20-second microwave bursts), stirring until smooth. Spoon about two-thirds of it into the liners, then use the back of a small spoon or a pastry brush to sweep the chocolate up the sides into an even shell. Chill in the freezer for 10 minutes until set firm.
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2
While the shells set, blend the avocado flesh, sifted cacao powder, maple syrup, vanilla, and fine sea salt until completely smooth, scraping down the sides and adding the almond milk a little at a time until the mousse is glossy and pipeable. Taste and adjust: a touch more maple for sweetness, a pinch more salt to sharpen the chocolate.
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3
Spoon or pipe the avocado-cacao mousse into the set chocolate shells, mounding slightly, then drizzle the remaining melted chocolate over the tops. Scatter with cacao nibs and a few flakes of sea salt. Refrigerate for at least 30 minutes to firm up, then peel off the liners and serve cold. Store covered in the fridge and eat within 2 days.