PREP // 5 minutes COOK // 5 minutes MAKES// 4 full portions, or 12 minis

This sophisticated, sweet, and creamy mousse packs a superfood punch. Avocado, spirulina, and cacao are some of the most nutrient-dense ingredients on the planet, but they come together in a treat that tastes of pure chocolate decadence. The orange blossom water adds a delicate floral note, and spirulina balances the sweetness of this dessert with its earthy flavor. It’s topped with toasted coconut chips and pomegranate seeds for a deliciously crunchy final touch.

[ingredients title=”Ingredients”]

  • 3 large avocados, mashed (about 2 cups/310 g) 1 1/2 cups (360 ml) almond milk
  • 3/4 cup (60 g) raw cacao powder
  • 1/2 cup (120 ml) orange blossom honey
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon spirulina powder
  • 1/2 teaspoon orange blossom water Pinch ground cinnamon
  • Pinch ground cardamom
  • Pinch kosher sea salt
  • 1 cup (150 g) ice cubes


[ingredients title=”Topping”]

  • 1/3 cup (30 g) toasted coconut chips
  • 4 tablespoons pomegranate seeds
  • 1 orange, sliced


[directions title=”Directions”]

  1. In a blender, combine the avocado, milk, cacao powder, honey, vanilla, spirulina, orange blossom water, cinnamon, cardamom, and salt, and blend on high speed until smooth. Add the ice cubes and blend again until smooth, 30 seconds to 1 minute.
  2. Divide the mousse into small bowls or shot glasses for minis. Top with the coconut chips and pomegranate seeds and garnish each with an orange slice. Keep leftovers refrigerated in an airtight container and enjoy within 3 days.


CHEF’S NOTE Orange blossom water can be found next to rose water in the baking aisle or Middle Eastern section of the supermarket.

FEEL GOOD INGREDIENT // SPIRULINA Spirulina is a blue-green algae that may be the most nutrient-dense food on the planet. It’s super high in protein, more than 60 percent by weight, which is far more than in beef! In fact, a single tablespoon of spirulina powder contains 4 grams of complete protein, as well as significant amounts of B vitamins, copper, iron, and manganese.

Recipe from Pescan: A Feel Good Cookbook by Abbie Cornish & Jacqueline King Schiller, Abrams Books, 2019.

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