Raw Mint Chocolate Cups with Avocado Mousse Filling | A rich, dairy-free mint chocolate dessert with an easy 4-ingredient avocado mousse filling. Raw, vegan, gluten-free, and refined sugar-free, but so delicious! |

Raw Mint Chocolate Cups with Avocado Pudding Filling

Total Time 20 minutes
Servings 12 cups
Author Noelle Parton


For the crust

  • Buckwheat, sprouted
  • Coconut flour
  • Flax and/or chia seed, ground
  • Fresh dates, pitted
  • Coconut butter, optional

For the filling

  • Avocados
  • Raw cacao powder
  • Fresh dates, pitted
  • Fresh mint leaves or alcohol-free mint extract
  • Water, as needed


For the crust

  1. In a food chopper or processor, place about 3 parts sprouted buckwheat to 1 part coconut flour. For a standard 12-cup muffin tin, a good place to start is about 2 cups of buckwheat, which would mean about 2/3 cup coconut flour.
  2. Add as much flax and chia seeds as desired, at least 1-2 tablesoons worth but use as much as you'd like.
  3. Add dates. Start with about 4 or 5. Begin pulsing together, adding more dates until the mixture is crumbly and sticking together between your fingers. Press into the cups as thick or thin as you'd like, but at least 1/4 inch thick.

For the filling

  1. Using a high-speed blender or food processor, blend the avocados, cacao powder, date paste, and mint extract together until smooth. Stream in just enough water to help blend if needed. For approximate amounts to start with for a standard muffin pan, try about 3-4 large avocados, 1/2 cup cacao powder, 3-5 dates, and a capful of mint.

  2. Taste. Continue adding cacao powder and mint until desired flavor. I prefer to remove the mixture and place in a bowl, and then whisk in the additional cacao powder and mint as needed, however, you can simple add and blend again.
  3. Once the flavor is to your liking, fill the cups with the pudding. Place in the freezer until solid. Use a knife around the edges and pop out the cups. A spoon may be helpful to release from the bottom. Enjoy!

Recipe Notes