Free shipping and handling

ChocZero - Avocado Cups

Prep Time: 10 minutes 

Cook Time: 8-12 minutes

Servings: 4



4 small CrepiniⓇ Egg Wraps with Gluten-Free Grains
1 tablespoon unsalted vegan butter, melted

For Avocado Mousse

1 ripe avocado (about 8 ounces), peeled & pitted
2 ounces ChocZero hazelnut spread
2 tablespoons unsweetened cocoa powder
2 tablespoons canned coconut cream
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
½ teaspoon fresh orange zest
⅛ teaspoon fine sea salt


Optional Toppings

Whipped coconut cream
Fresh berries
Chocolate shavings



  1. Make the avocado mousse: To a food processor or high-powered blender, add all the ingredients for the mousse. Puree until creamy,  scraping the bowl with a spatula as needed during the mixing process. Transfer to a small mixing bowl and refrigerate until ready for assembly.
  2. Preheat oven to 350°F.
  3. Brush butter on both sides of the Crepinis.
  4. Use the back of a cupcake pan, place Crepinis in between cups in an (x) shape.
  5. Bake until Crepinis are golden and crispy, 8-12 minutes.
  6. Let bowls cool before assembly.
  7. Fill each cup ¾ full with the avocado mousse.
  8. Top with whipped coconut cream, fresh berries, and chocolate shavings.