Chocolate Mousse Cups

Have you ever thrown a whole lot of ingredients together and ended up creating the most epic raw treat ever? Well that is exactly what happened here.

I love chocolate mousse and since I became intolerant to dairy I have really missed it. So I thought I would test myself and see if I could make a gluten and dairy free version that tasted incredible and was full of amazing health benefits.

These are amazing for a afternoon snack, dessert or for a gathering with friends.

I like to keep mine in the freezer and take out 5 minutes before I want to eat it so it has time to soften slightly to give you that velvety mousse texture however, I am also known to be impatient and eat it straight from the freezer.



Chocolate Mousse Cups

  • Servings: 12
  • Print

Ingredients

Base:

  • 1 cup of pitted dates
  • 1/4 cup of boiling water
  • 1/4 cup of melted coconut oil
  • 1 cup of coconut flour
  • Pinch of Himalayan salt

Chocolate Mousse:

  • 1/2 cup of cashew nuts (best soaked for a few hours)
  • 1 can of full fat coconut milk
  • 1/4 tsp of vanilla extract
  • 1 tbsp of maple syrup
  • 3 tbsp of melted coconut oil
  • 1/2 cup of raw cacao powder
  • Pinch of Himalayan salt

Method

  1. Grease a small silicon muffin mould
  2. To make the base add dates, boiled water and vanilla extract to a blender and let sit for 5 minutes.
  3. Once soaked blitz to make a date paste. Add in the coconut flour, 1/4 cup of coconut oil, salt and blend together.
  4. Once combined press into the base of each mould around 1 cm high. Once done place in freezer.
  5. While this sets make the mousse by adding all mousse ingredients into the blender and blitz until it has become a smooth chocolate custard like texture. 
  6. Pour mixture into each of the moulds. 
  7. Top with cacao nibs, hemp seeds or what ever your heart desires.
  8. Pop back into the freezer for 2 hours to set.
  9. Once set you can remove from the moulds and store in a airtight container in the freezer.



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