Chocolate Mousse Cups
These chocolate mousse cups are rich, silky and so delicious. And the best part is that they are made from healthy ingredients, so while It may feel like you are indulging in a decadent dessert, you are really doing your body some good! I hope you enjoy these as much as I do!
Chocolate Mousse Cups
Ingredients
Mousse Filling
- 1/2 block of tofu
- 1/2 can coconut milk (make sure it's full fat, not light)
- 1/2 cup plus 2 tbsp of dark chocolate chips
- 1 tsp vanilla
- 1 tbsp ground coffee
Almond Base
- 1/2 cup almond flour (if you don't have almond flour, sub 1/4 cup of almonds and 1/4 cup of oats)
- 1/2 cup oats
- 1/2 cup almonds
- 1/2 cup cashews
- 1 tsp salt
- 4-6 medjool dates
- 1-2 tbsp water
Instructions
Mousse Filling
- First, melt your chocolate. I do this by making a double boiler (if you don't know how to do this, google 'double boiler' and you'll get the idea). Alternatively, you can melt the chocolate in the microwave, stirring every 30 seconds, but it's easy to burn the chocolate this way, so be careful.
- Once you have melted the chocolate, add it, along with all the other ingredients, to the blender and blend until very smooth.
Almond Base
- First, place the almond flour, oats, almonds and cashews into a food processor and blend for 15-30 seconds until the mixture is fine and powdery.
- Then, add your dates and salt and pulse for another 15-30 seconds until the dates are evenly combined into the mix.
- Finally, add 1-2 tablespoons of water and blend until the mixture becomes sticky. It should be moldable but not too wet.
- Line a cupcake tin with cupcake/muffin liners. Then, get about a tablespoon of your almond base and press it down evenly on the bottom of a muffin liner. I like to roll the tablespoon amount of mixture into a ball and then press it down so it creates an even layer on the bottom. Do this for all of the muffin liners.
- Finally, fill the rest of the liners with the mousse layer.
- Place in the fridge for 1-2 hours to set! When you serve them, make sure to take off the muffin liner. My favorite way to enjoy these is with some fresh raspberries- yum!
