No Bake Mocha Mousse Brownies are a more nutritious way to enjoy your chocolate! These delicious brownies have 2 layers of goodness: dense almond chocolate crust with a light chocolate mocha mousse topping. They are loaded with healthy fats, and so simple to make in less than 30 minutes. Refined sugar free, Vegan, Gluten-Free, and Paleo!
It’s very hard to resist any recipe with chocolate. I normally gravitate toward my decadent desserts like Chocolate Cake or Chocolate Cupcakes. But right now, we’re taking a healthier approach to eating chocolate!
These No-Bake Mocha Mousse Brownies are loaded with chocolate goodness, but they are also loaded with wholesome ingredients! Healthy fats like almonds, avocado, coconut cream, and coconut oil all make up these delicious squares.
As a nutritionist, I always look for more ways to incorporate healthy fats into my diet. And when chocolate is involved, sign me up!!
These 2 layer brownies are pretty much everything I love in one delicious bite! The bottom layer is naturally sweetened with dates, and also has a salty nutty combo with almonds. The mousse layer is loaded with chocolate, but also contains some instant coffee for that amazing mocha flavor. You are sure going to love these!
Let’s get right to it!
How to make No-Bake Mocha Mousse Brownies
Here is what you need:
- Cacao powder or cocoa powder
- Pitted medjool dates
- Vanilla extract
- Coconut cream
- Coconut oil
- Maple syrup
- Sea salt
- Instant coffee (optional)
I absolutely love how easily this recipe comes together! All you need is a food processor, and the above ingredients. We start by pulsing together the “brownie” layer of almonds, cacao, dates, and vanilla extract. It will begin to form a sticky dough. Press firmly with your hands into a parchment paper lined 8×8 baking dish.
Next make the mousse layer! Whip together more cacao powder, avocado, coconut cream, coconut oil, maple syrup, sea salt, and instant coffee until a mousse layer is formed. Use a rubber spatula to spread the mousse layer over the bottom layer. Freeze for 30 minutes before slicing.
Storing and serving
This recipe tastes even better the next day! The coffee flavor is enhanced. Serve chilled, as when this comes to room temperature the mousse becomes a little messy.
These will keep well in the fridge for up to 1 week.
Other Chocolate Recipes you will love!
- Dark Chocolate Covered Almond Stuffed Dates
- Espresso Salted Caramel Brownies
- Chocolate Chip Cookie Dough Truffles
- Chocolate Chip Cookie Bars
No-Bake Mocha Mousse Brownies
These Mocha Mousse Brownies have 2 layers of decadence and require no oven! They are loaded with healthy fats, and so delicious.
For the Brownie layer:
- 2 dozen pitted dates approximately 2 cups
- 1 1/4 cup raw almonds
- 1/3 cup cacao powder
- 2 tsp vanilla extract
For the mousse layer:
- 1 large avocado
- 1/4 cup coconut oil
- 1/3 cup coconut cream*
- 1/4 cup cacao powder
- 2 tsp instant coffee granules
- 3 tbsp maple syrup
Begin by making the brownie layer. In a food processor, mix together almonds, dates, and cacao powder. Slowly add in vanilla extract. Continue to mix for at least a few minutes and a dough begins to form. Stop and scrape the sides of the bowl. Continue to pulse until the almonds are completely broken and a dough is easy to form.
Line a 8×8 pan with cooking spray. Press dough along the bottom of the pan, really using a firm touch so the dough is packed.
Using the food processor, make the next layer. Whip together avocado, coconut oil, coconut cream, cacao powder, and coffee granules. Slowly add in maple syrup. Whip until all ingredients are well combined. You may need to stop the food processor and scrape down the sides with a rubber spatula.
Spread the mousse layer on top of the brownie layer and smooth it out evenly. Refrigerate for at least 2 hours, or freeze for 30 minutes until mousse is firm. Cut into small pieces and serve chilled.
Canned coconut cream can be found in the Asian section of your grocery store. If you can only find coconut milk, go ahead and use that instead in this recipe. You can use the thicker part of the coconut milk from the can.