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:
- Almonds
- Cacao powder or cocoa powder
- Pitted medjool dates
- Vanilla extract
- Avocado
- 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
Hungry for More? Subscribe to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
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.
Ingredients
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
Instructions
-
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.
Recipe Notes
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.
Wow. I was immediately drawn in by your photo. These look so rich and fudgy. I’m shocked they are so full of healthier ingredients. Pinning and drooling until I get a chance to make them
Thank you Jane! I hope you enjoy them 🙂
I found the mousse to be really bitter…How do you const that?
Hi Shawna, Sorry you found them bitter. I do not like overly sweet desserts, so I definitely tame that down a bit. An extra tbsp of maple syrup, and cutting the coffee in half would help.
Thank you! My husband ended up loving them the way they were and ate the whole tray!
What would you do if you didn’t have instant coffee?
Hi Abby, you could just omit the coffee part all together and just have chocolate mousse brownies, or use 1 tbsp of strong brewed coffee (if you have that).
delicious! was shocked that the recipe is all healthy ingredients. will be making this again, and again, and again…
So glad you liked them!!!
Hi, looking forward to trying this out! Will this work with roasted almonds or only raw as you specify above?
Thanks!
Yes, it definitely works with roasted almonds!!
Thanks! Came out great!
These look amazing! Any suggested alternative for the avocado?
Can I use “honey” instead of maple syrup? I am glad you mentioned not using the coffee altogether. I never liked the taste. And in the video, glad to see you used parchment paper rather than spray oil. I haven’t used spray oil in a decade or more. I’m finding new “healthy” recipes difficult to follow bc of certain ingredients, but thankfully looks like I can do this one. I can’t wait.
Yes, you could definitely use honey!
The mousse layer is outstanding!
Made these to accompany our our New Years Day dinner. Just the right amount of mocha goodness to kick off 2022.