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Cherry Chocolate Mousse

It is cherry season, and if you love a nut-free, oil-free chocolate treat, you will love this decadent chocolate, cherry mousse.

I am also showing you another way to serve this rich, decadent mousse in a future post.


1 large avocado (about 100g)

1/2 cup fresh, pitted cherries

5 Medjool dates, soaked for 30 min in warm water

3 tablespoon liquid sweetener (I used date syrup)

1/2 cup cacao powder

1/4 tsp pink Himalayan salt

1/2 tablespoon coconut amino (you can use tamari or omit)

5 drops vanilla essence (I use @medicineflower )

5 drops black cherry essence (Medicine Flower Extract, you can omit, but love using it to boost cherry flavour)

/ If you find mousse thick add 1-2 tablespoon of plant mylk/


1. Add all ingredients to blender or food processor and process until you reach a smooth mousse consistence.

2. If you find the consistency too thick, add plant mylk to the mixture one tbsp at a time.

3. Serve it in a jar, pot with fresh cherries and sprinkle it with seeds of your choice for texture (I used hemp seeds and cacao nibs)

4. Leave pots in the fridge for a couple of hours to chill.

If you love ice cream lollies, keep an eye on my blog or on my social media feeds, and will show you how to serve this mousse as ice cream lollies.

If you make this mousse, please take a picture and tag me on my socials. I’d love to hear your feedback!

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