mini chocolate mousse pies (vegan)

Mini chocolate mousse pies (vegan)

It’s been a million years (bitch and moan about school, etc., etc.), but something delicious has finally been made! Happy Friday, indeed.

Mini chocolate mousse pies (vegan)

It’s starting to look a lot like summer, so this past weekend meant no-bake treats like these easy chocolate mousse pies…and the inaugural batch of perfect fudgsicles.

Mini chocolate mousse pies (vegan)

First foray into playing with coconut cream, and definitely a success! It is INFINITELY easier than a real chocolate mousse, and it reminded me of this other chocolate mousse pie. I love how packed full of nutrients these pies are! Definitely more bikini body friendly than your typical chocolate mousse.

MINI CHOCOLATE MOUSSE PIES [vegan]

Mousse
1 can coconut cream*
2.2 oz dark chocolate, melted (I used 5 squares of Trader Joe’s Pound Plus 72% )
4 tablespoons cocoa powder
3 tablespoons coconut sugar or other sweetener
1 tsp vanilla or 1 scraped vanilla bean

Crust
2/3 cup nuts (I used a mix of raw almonds, walnuts, and cashews)
2/3 cup oats
2 tablespoons cocoa powder
10 Medjool dates
up to 2 tablespoons water, as needed, to get the mixture going

To make crust:

Soak Medjool dates in warm water if they are not soft.

Pulse your nuts in a food processor until they are crumbly. Add in the oats and cocoa powder, and pulse to combine evenly. Add the Medjool dates until everything is well combined and sticking together. Add extra water if needed.

Divide the crust mixture evenly into 12 cupcake molds. Be sure to use cupcake liners or silicone molds. Press it down with the back of a spoon so that it conforms to the bottom of the mold, like a little bowl.

To make mousse:

Melt the dark chocolate in a small bowl, and let it cool slightly. (I use the microwave in 30-second intervals, stirring in between).

Add the coconut cream to a medium bowl. Blend a few minutes until the consistency becomes like whipped cream.

Add in the melted dark chocolate and blend until combined.

Add in cocoa powder, sugar, and vanilla. Blend until combined.

Optional: Chill in the refrigerator for 1 hour to firm up the mousse for easier piping.

Divide the mousse among the crusts. Chill and enjoy!

*I like to use a can of Trader Joe’s coconut cream. If you can’t get this, don’t worry! You can take a can of coconut milk, refrigerate it overnight (or at least 6 hours), and then scoop the cream off the top.

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