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Vegan Dark Chocolate Mousse

Servings: 4-6 servings


  • 4 Ripe avocados, peeled and pitted.
  • 1/2 Cup cocoa powder or dark cocoa powder.
  • 4 oz. Dairy-free dark chocolate, melted.
  • 1/4 tsp Olive Oil Divine’s Saigon Cinnamon.
  • 1/4 Heaping tsp Olive Oil Divine’s Himalayan Pink Salt.
  • 1/2 Cup agave (add more or less to taste if desired).
  • 1 Tbsp. vanilla extract.
  • Olive Oil Divine’s Cacao Sugar.
  • Olive Oil Divine’s Cask 25 Aged Balsamic.
  • Blueberries or strawberries (optional garnish).


  • Slice strawberries or lightly smash blueberries with a fork in a bowl then drizzle over Cask 25 Aged Balsamic and let sit for a couple of hours.
  • In a food processor – combine avocados, cocoa powder, melted dark chocolate, Saigon cinnamon, Himalayan pink salt, agave and vanilla until smooth.
  • Pour into your serving dish. Garnish with blueberries or strawberries (if desired) and sprinkle cacao sugar. 
  • Are you a fan of black forest cake? Try blending 1 Tbs of Olive Oil Divine Black Cherry Dark Balsamic Vinegar.