Dark Chocolate Mousse with Oat and Walnut Crunch

Sometimes you need a “wow” dish. That perfect, fool-proof dessert. The dish to whip out and transport your guests from your quaint dining room to the nearest 5-star restaurant.

Desserts without dairy or eggs are surprisingly easy and delicious if you know what to use. I love getting inventive with vegan recipes, but sometimes – simple tastes even better.

I’m an big advocate of fruit still being the sweetest dessert! Natures candy!

With that – I give you perfect, healthy, indulgent chocolate mousse I would almost argue is good for you. Maybe just don’t have seven portions.

Or do. I won’t judge you.

This is the perfect dessert to whip out at your next sophisticated dinner party – they won’t even know it’s vegan. Shh!

Ingredients: (Makes 2 Sundaes)

2 Ripe Avocadoes

2 Tablespoons Quality Cocoa or Cacao Powder

1 cup Organic Date Syrup

2 teaspoons Vanilla Essence

1 teaspoon Cinnamon

1/2 cup water

2 Tablespoons Loving Earth Raw Chocolate Spread

1 large Banana

1/2 cup dry oats

1/2 cup Walnuts

If you don’t have access to Loving Earth (firstly – get on that!) the recipe can work without. It just adds extra chocolate and flavor! You may need more Date Syrup for sweetness or an ingredient equivalent. (Any raw chocolate spread product should work.)


Pre-heat oven to 180 degrees.

In a good quality blender – combine your avocado, cocoa, date syrup, water, vanilla essence, cinnamon and Chocolate Spread and blend, baby, blend! The mixture will form a perfect, lovely Mousse consistency.

Taste as you go and feel free to adjust the quantities to suit your taste.

Can you believe how delicious that is? When you’re happy with the flavor – place in the fridge to keep cool whilst finalizing the other elements.

Place your oats and walnuts into an oven-friendly dish and toast for about 15 minutes.

Remove, drizzle on about a tablespoon of Date Syrup and mix all together. Place back in the oven for another five minutes.

Place a few slices of banana in the bottom of your glass, followed by a generous serving of mousse. Then layer the bulk of your banana slices neatly on top – making a very clean “layer”. Top with the remaining mousse and sprinkle your crispy nuts on top.


Thank you to Lucas Smith Photography for his brilliant shots of this dish.


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Hannah Ellis

Food Editor

Hannah is an actor and writer living in Manchester, UK. As well as all things theatre, Hannah's passionate about animal rights, travelling (home to Australia when possible!) and making incredible plant-friendly meals. In her spare time, she sneaks off to spread the vegan message on her website, oopsimavegan.com. Hannah has been a healthy, happy vegan for nearly three years.

1 Comment
  1. Hi Hannah
    I listened to your interview on ABC Radio National’s program Life Matters this morning and I was absolutely delighted with your vegan wisdom. You are a wonderfully expressive, colourful ambassador for plant based eating.

    I have been vegetarian for 43 years and vegan for three years. I am 65.I made the shift to veganism as a result of my involvement in animal welfare organisations.Like you, I am totally happy and healthy with a plant based diet and I am appalled at the cruelty of factory farming and the dairy industry.Keep up your good work and thank you for your blog.

    Greetings from Simone

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