Vegan Chocolate Bliss Cups Recipe

Chocolate Bliss Cups 1.jpg

Valentine’s Day is almost here, and what better way to celebrate than with some chocolate. This raw cacao mousse is easy to make and it's rather healthy. Absolutely no one will know that it's made with avocados unless they see you make it. If you don't want to splurge on raw cacao, regular cocoa powder can be used, but cacao has so many health benefits that it's probably worth the extra cost, especially since it's a special occasion. Cacao contains magnesium, Vitamin C, antioxidants and omega 3 fatty acids. It's also chock full of phenethylamine (PEA), serotonin and trypophan, all of which are known to improve mood, and probably lend to cacao's "aphrodisiac-like" quality. (Ahem.)


Chocolate Mousse:

  • 6 medjool dates, pitted
  • 1 tbs vanilla extract
  • 3 ripe avocados, peeled and mashed
  • 3/4 cup cacao powder
  • 1/4 tsp sea salt

Vanilla Cashew Cream:

  • 1 cup raw cashews, soaked in water for about 2 hours, rinsed and drained
  • ½ cup water
  • 6 medjool dates, pitted
  • 1 tbs vanilla extract
  • 1/4 tsp sea salt

Raspberry Topping:

  • 1 pint fresh raspberries
  • 1 tbs agave syrup


Make the Mousse:

In a food processor, blend the dates, vanilla and salt until smooth. Add the avocados and process until smooth. Add the cacao powder and blend until smooth. (If the mousse is too thick, add a little water. If it tastes a little bitter, add agave nectar until it reaches desired flavor, but keep in mind that the flavor will become sweeter as the mousse gets colder.)

Make the Cashew Cream:

Combine all of the ingredients in blender and blend until smooth. Add more water if necessary.

Assemble the Cups:

Refrigerate the mousse and cashew cream for about 2 hours.

Mix the raspberries and agave.

Spoon 1/4 of the mouse in to the bottom of each of four sundae or wine glasses. Spoon 1/4 of the raspberry mixture onto the mousse in each cup and top each with the vanilla cashew cream.


Serves 4


This recipe is adapted from the Chocolate Bliss Cups recipe in You Won’t Believe it’s Vegan by Lacey Sher and Gail Doherty.