Chocolate-Rum Avocado Cream with Pistachio Drizzle – 16g Protein | Vegan Dessert

This is the dessert I make when I want something that tastes indulgent but takes ten minutes and a blender. Ripe avocado, soy yogurt, cacao, cashew butter, agave, and rum aroma blended until completely smooth and dark – the texture lands somewhere between chocolate mousse and a luxury truffle filling. No cooking, no setting time required, although fifteen minutes in the fridge improves it noticeably. The rum aroma is what makes this taste sophisticated rather than like a health food workaround.

The avocado is doing two things here. It provides the fat that creates the velvet texture – that dense, spoonable richness that you’d normally get from cream or butter – and it completely disappears into the chocolate flavor once the cacao and rum aroma go in. There should be no green visible, no avocado taste, no hint that this started as fruit. Blend until the color is uniformly dark and the surface looks glossy. That’s when it’s done.

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📊 NUTRITION (per serving)
Calories: 457 | Protein: 16g | Carbs: 38g | Fat: 30g | Fiber: 13g
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⏱️ Time: 20 minutes (Prep: 5 | Chill: 15) 🍽️ Serves: 1
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INGREDIENTS:

• ½ medium ripe avocado (75g)
• ½ cup (100g) unsweetened soy yogurt
• 2 tbsp (14g) unsweetened cacao powder
• 1 tbsp (16g) cashew butter
• 1 tsp (7g) agave syrup
• ½ tsp rum aroma
• 1 tbsp (10g) hemp seeds
• 1 tsp (5g) vegan pistachio cream, for garnish – check label for dairy
• 5g pistachios, crushed, for garnish

INSTRUCTIONS:

1. Blend the mousse: Add the avocado, soy yogurt, cacao powder, cashew butter, agave, and rum aroma to a small blender or tall container for an immersion blender. Blend on high until completely smooth – no green streaks, no lumps, no visible avocado. The color should be uniformly dark chocolate brown and the surface should look glossy when you stop the blender. If you see any green, keep blending. The avocado flavor disappears entirely once the cacao and rum aroma are fully incorporated. 
2. Fold in the hemp seeds: Transfer the mousse to a serving bowl or glass. Stir the hemp seeds in by hand rather than blending them – keeping them whole adds a subtle nutty texture that contrasts with the smooth mousse. Blending them in removes that textural element entirely.
3. Chill if you have time: Refrigerate for 15 minutes before serving. The mousse firms up slightly as it chills and the rum and cacao flavors deepen and meld. It’s good immediately but noticeably better cold. If you’re making this for a dinner party, refrigerate for up to 2 hours – it holds its texture well.
4. Garnish and serve: Drizzle a thin line of vegan pistachio cream over the surface and scatter the crushed pistachios on top. Serve immediately from the fridge.

PRO TIP: Your avocado must be fully ripe – soft to the touch, with no resistance when pressed. An underripe avocado has a waxy, slightly bitter flavor that cacao and rum cannot fully mask, and the texture will be grainy rather than silky. If your avocado is not quite ripe, leave it at room temperature for a day rather than forcing it into the blender early. The mousse is only as good as the avocado it starts with.

CHEF’S KISS: Add a tiny pinch of cayenne pepper to the blender with the cacao. The heat is completely invisible at small amounts – you won’t taste spice – but it amplifies the bitterness of the cacao and makes the chocolate flavor taste deeper and more complex. Classic Mexican chocolate technique applied to a vegan mousse. Impact: pinch of cayenne = +0 calories, +0g protein, but makes people ask what you put in it.

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🌱 PLANT DIVERSITY: Avocado • Soy yogurt (soybeans) • Cacao • Cashew butter (cashews) • Agave • Hemp seeds • Pistachios

(If you’re tracking plants per week, this adds 7 to your count.)

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*Nutrition information is an estimate and may vary based on ingredients and brands used.* 

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ESSENTIALS

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You may find yourself in need of: 

Immersion Blender – creates a completely smooth, glossy mousse in minutes, with no green streaks and no grainy texture.

Cashew Butter (Unsweetened) – adds density and roundness, turning blended avocado and cacao into a truffle-level cream.

Raw Cacao Powder – delivers deep, dark chocolate intensity that fully masks the avocado and defines the mousse’s noir character.

Missing something?

Explore Evie’s Kitchen Essentials for additional tools and pantry ingredients.