With not much time on hand,  I needed an easy, quick to make recipe. Vegan ice cream it was! And I’m so glad that I tried it. It’s super easy to make, super creamy and silky smooth.

As always, this recipe for avocado Chocolate Ice Cream is vegan, gluten-free and without refined sugar. You can make it with an ice cream maker as well as a powerful high-speed blender. You’ll find both options below

Makes approx. 1 liter:

300g avocado pulp
1/2 cup (75g) coconut sugar
1/2 cup (50g) FAIR-TRADE cocoa powder (if you live in NZ, I highly recommend the one from Trade Aid)
1/2 teaspoon ground vanilla
2 pinches salt
1 cardamom
2 1/2 cups (625ml) water

Instructions for ice cream maker:

1. Blend all ingredients in a powerful blender until smooth.

2. Pour into ice cream maker and churn until it is finished. Transfer mixture into a freezer safe container. You may want to store it in the freezer for a little while to make it firm up some more.

3. If you leave the ice cream in the freezer for longer, let the ice cream thaw for at least 1/2 hour before serving. For the best texture though, place in fridge for approx. 4 hours before serving.

Instructions with high-speed blender:

1. Blend all ingredients in a high-speed blender until smooth.

2. Pour mixture into large ice cube forms or approx. finger thick into freezer safe containers. Place in freezer.

3. Once frozen, chop up the slabs into rough chunks and place in high-speed blender. Blend on high-speed, using the temper to press the chunks into the blades (similar as you would make nice cream out of frozen bananas).

4. Transfer the ice cream to freezer safe container. You may want to store it in the freezer for a little while to make it firm up some more.
If you leave the ice cream in the freezer for longer, let the ice cream thaw for at least 1/2 hour before serving. For the best texture though, place in fridge for approx. 4 hours before serving.

Enjoy! 

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

So I find myself having avocados with everything. I even mash them into my stir-fry – it tastes delicious! And I found that I’m sleeping better since I upped my avocado intake. Admittedly, my sleep wasn’t too best lately. My brain is buzzing away with too many ideas sometimes. Ironically, a quick research showed that avocados can be good and bad for your sleep. Well, I can say I’ve had amazing sleep even during the full moon at the moment which is bathing us with its beautiful light at night.

So, savoury options for the use of avocado are slowly being exhausted. So I decided to try a sweet treat with it. Something, that people who have to avoid nuts would be able to enjoy too. A vegan avocado chocolate mousse cake sounded like a great idea. Instead of nuts I used sprouted buckwheat groats in the crust. They add a delicious crunchy base and come with a lot of nutritional advantages.

The texture of this avocado chocolate mousse is out of this world! I wish my photos could show you how gorgeous it is. But I guess you will have to make it yourself to see what all that fuzz is about.

And a word of caution: this is a rather rich treat. One tiny slice will do just fine. Just like with chocolate mousse, it doesn’t take much to satisfy your taste buds and your tummy.

Note: You have to plan extra time if you want to sprout the buckwheat groats for the base of the cake.

Print

No Bake Avocado Chocolate Mousse Cake (Vegan, Gluten-free, Nut-free)

The texture of this vegan and gluten-free avocado chocolate mousse is out of this world! I wish my photos could show you how gorgeous it is. But I guess you will have to make it yourself to see what all that fuzz is about.

Course Cake

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Keyword Avocado, cake, chocolate, Mousse, no bake, nut-free, raw, soy-free, without baking

Servings 1 Cake

Equipment

• Blender

Ingredients

For the crust:

• 100 g buckwheat groats (soak them overnight and then let sprout for another 12 hours or so. You should have a heaped cup of sprouted buckwheat groats eventually. You can find some more info on sprouting here)
• 70 g dates pitted and finely diced
• 3 tablespoon FAIR-TRADE cocoa powder

For the avocado mousse:

• 250 g avocado pulp
• 45 g coconut sugar
• 50 g FAIR-TRADE cocoa powder
• 60 ml water (or a little bit more but only if absolutely needed)
• 3 tablespoon cacao butter melted
• 1/2 teaspoon ground vanilla
• 1 pinch salt

For the chocolate drizzle:

• 1 tablespoon tahini or any nut or seed butter
• 1 tablespoon FAIR-TRADE cocoa powder
• 1 tablespoon rice syrup or other liquid sweetener
• 1 tablespoon water
• 2 teaspoons cacao butter melted (alternatively coconut oil)

Instructions

• After you have sprouted the buckwheat groats, wash and drain them in a sieve.Then transfer to a bowl.
• Using a potato masher, mash the buckwheat groats as much as you can. Add finely chopped dates and cocoa powder and stir to combine, using a fork.
• Line cake tin with baking paper. Knead dough with your hands a little before spreading out evenly in the cake tin. Press firm.
• For the avocado mousse, mix all ingredients in a small blender until smooth. It might also work well with a hand-held blender or a stick blender.
• Pour avocado mouse over the crust and spread evenly.
• For the chocolate drizzle, mix all ingredients in a cup. I recommend to place the cup in a bowl of warm water to help to combine the ingredients.
• Drizzle the cake with chocolate glaze and garnish to your liking (I used coconut and cacao nibs).
• Place in freezer until set (approx. 2 hours). Take out of cake tin and store covered in fridge until serving.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.