Banavocado Frozen Chocolate Mousse

Raw • Vegan • Dairy-free • Naturally sweetened

Avocado + banana is a sleeper combo that turns into the creamiest chocolate mousse-meets-soft-serve with just a few superfood boosts. It’s rich, fluffy, and sweet without the processed junk—perfect when you want dessert that helps you thrive beyond 60 and still flex your plant power.

Time: 10 minutes active, 1 hour to set
Yields: ~2½ cups, about 4 servings (½ cup each)

Ingredients

• 1½ very ripe avocados, peeled and pitted
• 1 large frozen banana, peeled
• 1 Tbsp raw lucuma powder
• 1 Tbsp raw carob powder
• 1 tsp organic vanilla extract (non-alcoholic)
• 2 Tbsp raw mesquite powder
• ¼ cup raw cacao powder
• 4–6 drops chocolate-flavored SweetLeaf liquid stevia
• 3 Tbsp agave nectar

Ingredient notes & swaps:
• No agave? Use 2 pitted Medjool dates (soak 10 min) or maple syrup to taste.
• No lucuma/mesquite? It still works. They add a gentle caramel flavor, fiber, and minerals.
• Deeper chocolate? Add 1 extra Tbsp cacao.
• Lower sugar? Cut agave to 1–2 Tbsp and lean on stevia.

Directions

1. Add avocado and frozen banana to a food processor. Blend until completely smooth and creamy.
2. Add lucuma, carob, vanilla, mesquite, cacao, stevia, and agave. Blend again until silky and thick, scraping down the sides as needed.
3. Transfer to an airtight container. Freeze about 1 hour for a soft-serve scoop. For firmer scoops, freeze longer and let sit 5–10 minutes at room temp before serving.

Estimated Nutrition (per ½-cup serving; 4 servings)

Estimates based on standard USDA values; will vary by brand and avocado size.

• Calories: ~200
• Fat: ~9 g (mostly heart-healthy monounsaturated)
• Carbs: ~32 g
• Fiber: ~7 g
• Sugars: ~18 g
• Protein: ~3 g
• Potassium: good source
• Magnesium & Iron: present from cacao and mesquite

Why this dessert loves you back

• Avocado: Potassium, folate, and monounsaturated fats that support heart health, skin elasticity, and satisfaction so you’re less likely to over-snack later.
• Banana: Potassium and vitamin B6 for energy and mood support. Frozen banana creates that ice-cream texture without dairy.
• Cacao: Flavanols for circulation and brain health; naturally contains minerals like magnesium.
• Carob: Naturally sweet, caffeine-free cocoa cousin with polyphenols and fiber.
• Mesquite: Mineral-rich desert pod flour with fiber and a gentle caramel note.
• Lucuma: Peruvian fruit powder with polyphenols; adds body and mellow sweetness.
• Stevia + agave: Lets you dial sweetness while keeping refined sugar lower than store-bought pints.

Serving ideas

• Scoop and top with cacao nibs, fresh raspberries, or toasted coconut.
• Swirl in nut or seed butter for extra richness.
• Spoon into small espresso cups for mini desserts.
• Pipe into tart shells and chill for a no-bake mousse tart.
• Freeze in popsicle molds for grab-and-go treats.

Make it your way

• Mint-chip: Add ⅛–¼ tsp peppermint extract; fold in cacao nibs.
• Mocha: Add 1 tsp instant espresso powder.
• Orange-choc: Add 1 tsp finely grated orange zest.
• Protein boost: Blend in 1–2 Tbsp hemp hearts.

Storage

• Keep covered in the freezer for up to 1 month.
• For scoopable texture, set on the counter 5–10 minutes before serving.
• Wet the scoop with warm water between scoops for clean rounds.

Craving something sweet that also loves you back? This Banavocado Frozen Chocolate Mousse is creamy, chocolatey, and made from real food that helps you thrive beyond 60. Scoop it plain or add berries, cacao nibs, or a drizzle of nut butter. If you make it, share your mix ins and a photo in the comments so I can cheer you on. For more simple desserts and flexitarian tips, join my newsletter and keep flexing your plant power.

Disclaimer:
This content is for informational purposes only and is not intended as medical advice. Always consult your healthcare provider before making any changes to your diet, supplements, or lifestyle—especially if you have existing conditions or take medication.

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