Chocolate Raspberry Mousse Cups
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These decadent mousse cups are completely vegan, gluten free, and refined sugar free!
Made with a velvety smooth protein packed chocolate mousse filling, a raspberry jam topping, all wrapped in rich sea salted dark chocolate!
Serves: 15
Ingredients
- 1 whole Coconut Cream, 1 Can- see notes
- 1/4 cup Cashew Butter
- 1/4 cup Pure Maple Syrup
- 4 Tbsp Chocolate Protein Powder, Vegan if need be
- 1 Tbsp Cocoa Powder
- 3/4 cup Raspberries, Organic, Fresh or frozen
- 2 Tbsp Chia Seeds
- 2 Tbsp Water
- 3/4 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia – Pascha Chocolate Co.
- 1 pinch Maldon Sea Salt Flakes
Process
- Melt dark chocolate with a pinch of coconut oil in 30 second intervals, stirring in between
- Pour and coat the inside of silicone cupcake liners
- Freeze for 5 min until hard
- Blend all of the coconut cream from 1 can of coconut cream, saving the liquid aside, with the remaining ingredients
- Add a splash of coconut if needed to fully blend until creamy
- Pour into chocolate lined cupcake liners and freeze for 2 hours
- Make raspberry jam by combing ingredients on stove top on low heat, mashing berries as they warm. Once mashed and combined, set the mixture aside to cool and thicken
- Once chocolate mousse is mostly hard, spoon jam filling overtop, then top with more melted dark chocolate and flaky sea salt
- Freeze another 15min
- Enjoy!
Ingredients
- 1 whole Coconut Cream 1 Can- see notes
- 1/4 cup Cashew Butter
- 1/4 cup Pure Maple Syrup
- 4 Tbsp Chocolate Protein Powder Vegan if need be
- 1 Tbsp Cocoa Powder
Raspberry jam
- 3/4 cup Raspberries Organic, Fresh or frozen
- 2 Tbsp Chia Seeds
- 2 Tbsp Water
Coating
- 3/4 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia – Pascha Chocolate Co.
- 1 pinch Maldon Sea Salt Flakes
Instructions
- Melt dark chocolate with a pinch of coconut oil in 30 second intervals, stirring in between
- Pour and coat the inside of silicone cupcake liners
- Freeze for 5 min until hard
- Blend all of the coconut cream from 1 can of coconut cream, saving the liquid aside, with the remaining ingredients
- Add a splash of coconut if needed to fully blend until creamy
- Pour into chocolate lined cupcake liners and freeze for 2 hours
- Make raspberry jam by combing ingredients on stove top on low heat, mashing berries as they warm. Once mashed and combined, set the mixture aside to cool and thicken
- Once chocolate mousse is mostly hard, spoon jam filling overtop, then top with more melted dark chocolate and flaky sea salt
- Freeze another 15min
- Enjoy!