Go Back
–+ servings

Chocolate Raspberry Mousse Cups

Print Pin
Prep Time: 14 minutes
Servings: 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

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!

Video