This keto-friendly and dairy-free dessert idea is luscious and creamy and oh so luxurious. The ripe avocados help give this dessert the texture everyone loves while adding fibre, heart-healthy monounsaturated fatty acids and antioxidants that are essential for healthy looking skin. Adding No Yolking™ – 100 % Egg White Protein Powder to the mousse also makes it a protein powerhouse and cocoa powder helps reduce inflammation. Fresh raspberries will not only give your body several powerful antioxidant compounds, including vitamin C, but they also have a low glycemic index and are a great source of fibre! 

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2 hours (chilling time)
Makes: 4 servings (1/2 cup each)


4 small very ripe avocados, pitted
2/3 cup (150 mL) unsweetened non-dairy milk, such as almond, soy or oat milk
1/2 cup (125 mL) fresh raspberries
1/4 cup (60 mL) monk fruit sweetener
3 tbsp (45 mL) Muskoka Mornings No Yolking™ – 100 % Egg White Protein Powder
1/2 cup (125 mL) vegan chocolate chips, melted and cooled
1/4 cup (60 mL) unsweetened cocoa powder
1 tsp (5 mL) pure vanilla extract
1/4 tsp (1 mL) salt
Coconut whipped cream
Fresh mint leaves


  1. Place avocados, milk, raspberries, sweetener and egg white powder in a food processor fitted with a metal blade. Pulse until very smooth. Add melted chocolate, cocoa powder, vanilla and salt. Pulse until well combined. 
  2. Spoon into four small bowls. Cover tightly and chill in the refrigerator for at least 2 hours or up to 3 days. 

Tip: Up the protein by topping with our Whipped Coconut Protein Topping and garnish with additional fresh raspberries before serving. 

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