No-Bake Mocha Mousse Brownies

4.45 from 9 votes

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.

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Keyword: Paleo, Vegan

Servings:

Author: Amy Rains

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 8x8 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.

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.

Nutrition