Vegan Chocolate Mousse Cups
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No bake, fudgey chocolate mousse cups made just a handful of nourishing ingredients! With a soft, rich brownie base, and a velvety smooth chocolate mousse filling!
If you’re looking for a clean ingredient vegan chocolate protein check out this one here by Ora organic and save 30% with code COLLEEN
Serves: 10
Ingredients
Brownie base
- 8 whole Medjool Dates
- 1/2 cup Almond Flour
- 4 Tbsp Chocolate Protein Powder
- 2 Tbsp Cacao Powder, Raw
- 2 Tbsp Pure Maple Syrup
- 1 tsp Vanilla Extract
Mousse
- 1 whole Avocado, Medium
- 2 Tbsp Coconut Cream, Just the thick part
- 2 Tbsp Cocoa Powder
- 3 whole Medjool Dates, Or 2-3 tbsp date syrup
Process
- Make sure your dates are soft. If they’re not soak them in hot water for 20min, then dry them off
- Make brownie base by processing ingredients together until dough like
- Roll into balls, place in a silicone muffin liner, and use a tbsp measurer sprayed with non stick spray to press a divit into the center. Place in the freezer
- Make mousse by processing ingredients together until smooth, scraping the sides in between
- Spoon mousse in the center divits and place back in the freezer for another hour +
- Once firm, remove from molds, drizzle with melted dark chocolate and flakey sea salt and enjoy!
- Keep stored in the freezer
Ingredients
Brownie base
- 8 whole Medjool Dates
- 1/2 cup Almond Flour
- 4 Tbsp Chocolate Protein Powder
- 2 Tbsp Cacao Powder Raw
- 2 Tbsp Pure Maple Syrup
- 1 tsp Vanilla Extract
Mousse
- 1 whole Avocado Medium
- 2 Tbsp Coconut Cream Just the thick part
- 2 Tbsp Cocoa Powder
- 3 whole Medjool Dates Or 2-3 tbsp date syrup
Instructions
- Make sure your dates are soft. If they’re not soak them in hot water for 20min, then dry them off
- Make brownie base by processing ingredients together until dough like
- Roll into balls, place in a silicone muffin liner, and use a tbsp measurer sprayed with non stick spray to press a divit into the center. Place in the freezer
- Make mousse by processing ingredients together until smooth, scraping the sides in between
- Spoon mousse in the center divits and place back in the freezer for another hour +
- Once firm, remove from molds, drizzle with melted dark chocolate and flakey sea salt and enjoy!
- Keep stored in the freezer