This vegan banana chocolate mousse is served up a lot in our house. Both my kids absolutely love it and regard it as a huge treat; which is a win for me considering it is actually really healthy!
It can be hard to think up pudding ideas for babies and toddlers with dairy and egg allergies. Luckily this healthy chocolate mousse ticks all the boxes. It’s quick to whip up and full of nutritious ingredients. Plus, nearly every kid will be excited to be served a chocolate mousse! It makes a welcome change if you’ve fallen into the habit of dairy free yoghurt and fruit on rotation (we’ve all been there!).
If you’re looking for a healthy chocolate mousse recipe suitable for kids then this is it!
The creaminess in this chocolate mousse comes from banana and avocado! Both of these happily contribute to your 5 a day. Avocados are, surprisingly, a common dairy substitute in vegan and dairy free recipes. They contain lots of healthy fats and are nutritionally dense, making them a good food for little ones.
When my youngest was struggling to put on weight (something which can often be an issue for children with food allergies) we were recommended to give a portion of avocado each day, so I use it in a lot of my cooking. I’ve got a separate post about healthy fats to support baby and toddler weight gain if this is also something your little one is struggling with.
Although you can use cocoa powder in this recipe (always double check that it is dairy & soy free), I favour pure cacao powder. Unlike chocolate, pure cacao contains no sugar or additional ingredients. And it is actually a great source of magnesium, iron, potassium, naturally occurring protein and fibre.
Can babies eat chocolate mousse?
They can eat this one! Generally speaking, most chocolate mousse recipes would be too high in sugar to offer to a baby. But, the ingredients in this banana & avocado chocolate mousse are very baby friendly. It does contain a small amount of maple syrup, but you can reduce that even further if you like.
This has gone down a storm every time I have offered it to a baby, and usually ends up smeared everywhere – you have been warned!
Whip up a double portion of dairy & egg free banana chocolate mousse to serve to a crowd; or make some ice lollies!
This is easy to double (or triple!) up and is a good crowd pleaser if you have friends around. I am often asked for the recipe, even by people who have no need to be dairy free. The recipe below is designed with babies and younger children in mind, but if you are making it for adults and older kids they may prefer it with extra maple syrup. Just give it a taste after blending and add more as needed.
If you have any leftovers, simply add a couple of extra tablespoons of plant based milk, pour into ice lolly moulds and freeze.
Which dietary requirements is this mousse suitable for?
The recipe is dairy free and egg free, so it’s suitable for those cow’s milk and egg allergies, as well as for vegans. It is also soy free. A lot of vegan mousse recipes use silken tofu, but my kids have got soy allergies (as do many children with cow’s milk allergies), so I needed to find an alternative.
Additionally the recipe is free from nuts, as long as you choose a nut-free option for the plant based milk. It is also wheat and gluten free (if you use oat milk, check if it is gluten free).
More dairy & egg free pudding ideas!
For me, finding a range of dairy & egg free pudding options has been a particular challenge, so I hope you find this recipe helpful. If you’re interested in more pudding ideas, check these out:
- Oat and berry crumble (free from dairy, egg and wheat)
- Raspberry dairy free ‘nice cream’ or raspberry & coconut milk mousse
- No-bake mini vegan cheesecakes
- Baked crumpet pudding
- The best dairy free yogurts for babies and toddlers, including lots of interesting ideas on how to serve it!
Banana chocolate mousse (dairy & egg free)
- Food processor or blender
- 1 ripe avocado
- 1 ripe banana
- 2 tbsp pure cacao powder You can use cocoa powder, but some brands contain milk or soy; always check ingredients
- 2 tbsp plant based milk of your choice (I use oat)
- 1 tbsp maple syrup
- 1 tsp lemon juice
- Scoop the flesh out of the avocado and add it to the bowl of a food processor, then give it a whizz until smooth.
- Peel the banana and break it up into chunks. Add this too, followed by all other ingredients, and blend until smooth.
- Chill in the fridge until ready to serve; this will keep in an airtight container in the fridge for around 3 days.
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking ‘may contain’ statements on each ingredient and making your own assessment of risk based on personal circumstances.
- It’s easy to double or even triple the quantities of this recipe. Any leftovers can be loosened with a little more plant based milk and frozen in ice lolly moulds.
- I’ve kept the amount of maple syrup in the recipe low, but it can be reduced further for younger babies. And of course extra can be added for the big kids and grown ups!
- I generally use oat milk for this recipe, and almond is also a good option if you need it to be gluten free.
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