Exquisite Vegan Chocolate-Avocado Mousse Tacos with Coconut Whip Cream and Spiced Fruit Salsa
Discover this exquisite and tantalizing vegan Tex-Mex dessert recipe featuring rich chocolate avocado mousse, coconut whip cream, and spiced fruit salsa in a delightful taco shell. Ideal for special occasions or date night, indulge your senses with our scrumptious plant-based creation.
Allergens
Nuts (in optional garnish)
Ingredients
- 1. 2 ripe avocados 2. 3/4 cup cocoa powder 3. 6 tbsp maple syrup 4. 1/2 cup almond milk 5. 1 tsp vanilla extract 6. 10 chocolate vegan taco shells 7. 1 can full
- fat coconut milk, refrigerated overnight 8. 2 cups mixed berries (strawberries, blueberries, raspberries) 9. 1 tbsp lemon juice 10. 1/4 cup chopped nuts (almonds, pecans, or walnuts) 11. 1 tsp ground cinnamon 12. 1 tsp ground ginger
Instructions
- Prepare the mousse by blending avocados, cocoa powder, maple syrup, almond milk, and vanilla extract in a food processor until smooth and creamy. Transfer to a bowl and set aside.
- In another bowl, prepare the coconut whip cream by scooping out the solid coconut cream from the refrigerated can of full fat coconut milk and beating it with an electric mixer until fluffy. Set aside.
- Make the spiced fruit salsa by tossing mixed berries, lemon juice, chopped nuts, ground cinnamon, and ground ginger in a bowl. Mix well and let it sit for 10 minutes to allow flavors to meld.
- Assemble the dessert by filling each chocolate vegan taco shell with a scoop of the prepared chocolate avocado mousse. Top each taco with a dollop of coconut whip cream and a spoonful of the spiced fruit salsa.
- Serve immediately, garnishing with additional berries or nuts if desired.
Chef’s Insight
To achieve a smooth and velvety texture, ensure avocados are ripe but still firm to the touch.
Notes
Feel free to adjust sweetness levels by adding more or less maple syrup as desired.