What you'll need

1 avocado, pitted, peeled

1/4 cup unsweetened baking cocoa

1/4 cup unsweetened almond milk

1/4 cup honey or real maple syrup

1 teaspoon vanilla

1 can Immaculate Baking Co.™ refrigerated crescent rolls

24 fresh raspberries

25 min prep time
1/45 hrs / mins total time
24 servings
  1. 1

    In food processor, process avocado, cocoa, almond milk, honey and vanilla until smooth to make mousse. Spoon into small bowl. Cover top of mousse directly with plastic wrap; refrigerate at least 1 hour until thoroughly chilled.

  2. 2

    Meanwhile, heat oven to 350°F. Lightly spray 24 mini muffin cups with cooking spray. Unroll dough into 1 large rectangle on work surface. Press or roll into 12x8-inch rectangle, firmly pressing perforations to seal. Cut into 6 rows by 4 rows to make 24 squares. Gently press squares into mini muffin cups.

  3. 3

    Bake 6 to 9 minutes or until edges are golden. Cool in pan 10 minutes. Run knife around edges of cups to remove. Transfer to cooling rack to cool completely.

  4. 4

    Fill each cooled cup with slightly less than 1 tablespoon chilled mousse mixture. Top each with raspberry.


Swap almond milk for soy or regular milk, if desired.

Mousse can be prepared ahead up to 8 hours.