Seasonal Satsuma Orange Chocolate Avocado Mousse: Avocado, Banana, and Satsuma Oranges, Topped with Pomegranate Seeds, Chocolate Chips, and Triple Cream Skyr


It’s my birthday weekend (with my actual birthday being tomorrow), so I figured I would kick it off with one of my favorite dessert creations – Seasonal Satsuma Orange Chocolate Avocado Mousse! I have tried a number of avocado mousses, but in all honesty this one is my absolute favorite and a huge hit with my family and friends. I’ve made it numerous times in the past few months, and looking at the pictures makes me want to make it again really soon! It’s creamy and airy in consistency, with a deep rich chocolate flavor and strong hints of banana and a touch of orange. You can mix up the toppings to whatever you prefer, but I always like to sugar some satsuma orange slices (you can use regular oranges or clementines as well), add a dollop of Siggi’s Vanilla Triple Cream Skyr, sprinkle some pomegranate seeds on there (I have a tip for peeling a pomegranate in my recipe – it’ll rock your world if your a pomegranate lover and peeling is always a pain), and of course a sprinkle of chocolate chips. It’s definitely worth the indulgence, and also would be a fantastic recipe to keep in mind for Valentine’s Day right around the corner! 🙂

Makes Around 8 Small Cups

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Oven, Preheated to 200° F*

9′ x 13′ Baking Sheet*

Parchment Paper*

Hand Sifter*

*Use these if you are sugaring/baking orange slices .


Measuring Spoons

Liquid Measuring Cup

Microwave and Bowl or Stovetop and Pan (to melt chocolate chips)

Large Bowl

Mixing Spoon


*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*

For Sugared Satsuma Orange Slices:

2 Satsuma Oranges

Powdered Sugar

For Chocolate Avocado Mousse:

4 Ripe Avocados

4 Ripe Bananas (Sliced and Frozen)

2 Satsuma Oranges

Zest of 1 Satsuma Orange Peel (More if Preferred)

3 Teaspoons Agave Nectar

6 Tablespoons Cocoa Powder

1/4 Teaspoon Pink Himalayan Salt

1 and 1/2 Cup Califia Farms Better Half Coconut Cream and Almond Milk, Vanilla Flavored

8 Ounces Chocolate Chips (I estimate how much to pour out based on the size of the bag)

1 Teaspoon Olive Oil

*For Serving: 1 Peeled Pomegranate (**My Tip: Peel the pomegranate under water! Cut pomegranate in half, then fill a bowl with water, stick pomegranate under and peel. Keep the seeds from spraying, your hands from getting dyed, and making a mess in general. Strain seeds, leaving floating skin pieces, and enjoy!), Extra Chocolate Chips, and 1 Small Container Siggi’s Triple Cream Skyr (or whipped cream, coconut whipped cream, etc.).


For Sugared Satsuma Orange Slices:

  1. Preheat oven to 200° F.
  2. Line 9’ by 13’ baking sheet with parchment paper.
  3. Cut 2 Satsuma oranges into thin slices.
  4. Lay slices on baking sheet, sift generous portion of powdered sugar on both sides.
  5. Bake for 2.5 hours.

For Chocolate Avocado Mousse/Plating:

  1. Peel avocados and remove pits, then place avocado flesh in a blender. Pulse until smooth.
  2. Add frozen banana slices and ½ cup of the Califia Farms Better Half Coconut Cream and Almont Milk, Vanilla. Pulse until smooth.
  3. Peel small Satsuma oranges and zest skin of one orange, and add (whole) into blender with zest and ½ cup of the Califia Farms Better Half Coconut Cream and Almont Milk, Vanilla. Pulse until smooth.
  4. Add cocoa powder with another ½ cup Califia Farms Better Half Coconut Cream and Almont Milk, Vanilla. Pulse until smooth.
  5. Add agave nectar and Himalayan salt, pulse to combine.
  6. Microwave chocolate chips and olive oil until melted and smooth, add to blender and pulse until smooth.
  7. Mixture will be very thick (and may be hard for the blender to fully combine). Transfer mixture to a large bowl and hand mix, then allow mixture to chill in the fridge for two hours or overnight.
  8. Once chilled, scoop into small glasses/bowls for serving. Top with sugared satsuma orange slices, pomegranate seeds, chocolate chips, Siggi’s triple cream skyr, and/or whatever else you desire.
  9. Enjoy! 🙂

*Refrigerate leftovers for around 3-5 days*

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