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Introducing my newest creation, Creamy Raspberry Chocolate Mousse Cups, and they are right in time for Valentine’s Day and don’t require any baking. They are decadent, creamy, and completely dairy-free, gluten-free, and vegan. My favorite thing about them is that they look much fancier than what they really are, so if you are looking to impress someone, GO MAKE THESE IMMEDIATELY.
What you need to make these delicious chocolate mousse cups
- Coconut cream: to make these, you need to use a can of coconut cream, which is the thick part at the top of a can of coconut milk. If you can’t find a can of coconut cream, you can use a can of full-fact coconut milk. But make sure it is full-fat, or else the mousse will turn out liquidy, and that wouldn’t be good, would it?
- Dark chocolate: The quality of the chocolate you use is everything! For the raspberry flavor, I used a Hu Kitchen Cashew Butter and Raspberry bar. Hu Kitchen chocolate is my all time favorite, and the raspberry flavor is just the perfect amount of raspberry in this recipe. If raspberry is not your thing, I also recommend the Hu Kitchen Gems, they are my go-to in all of my paleo baking.
- Coconut oil: You just need a tiny amount of coconut oil to help melt the chocolate. I recommend using refined coconut oil if you aren’t too fond of a coconut taste.
- Maple syrup: Maple syrup gives this mousse the perfect sweetness!
- Vanilla extract: And of course, I always add vanilla extract to all my baked goods for a little extra flavor burst.
My favorite garnishes
Feel free to have fun and experiment with garnishes! These are my favorite:
- Cacao powder / shaved chocolate
- Whipped cream
- Fresh raspberries
- Flaky salt
How to make these Creamy Raspberry Chocolate Mousse Cups
To make these Creamy Raspberry Chocolate Mousse Cups, it couldn’t be easier!
First, you need to beat the coconut cream for about one minute, until it’s nice and creamy.
After that’s done, melt the chocolate and coconut oil. I just do this in the microwave, in about 2 or 3, 30-second intervals, mixing everything together in between intervals.
Next, add the melted chocolate to the coconut cream, and stir in the maple syrup and vanilla extract.
Once everything is mixed together well, divide the mixture evenly among four small glass jars, then refrigerate for about 30 minutes, until the mixture thicks to a mousse consistency.
Last, add your favorite garnishes. I love adding cacao powder, shaved chocolate, dairy-free whipped cream, fresh raspberries and flaky salt, but feel free to add your own favorite garnishes!
Other Valentine’s Day-Inspired Treats
- Cinnamon Roll Skillet Cake
- Life Changing Tahini Chocolate Chip Cookies
- The Best Chewy Chocolate Chip Cookies
- Creamy Cinnamon Roll Smoothie
If you make this recipe, please be sure to leave a comment and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx
Looking for a quick and easy no-bake treat that will leave you swooning? These Creamy Raspberry Chocolate Mousse Cups are just that - vegan, dairy-free, creamy, chocoalte-y perfection. The best part is that you can make these in just a few minutes and enjoy them all week long!
Ingredients
Chocolate Mousse
- 1 14.5 ounce can coconut cream or full-fat coconut milk
- ½ cup dark chocolate of choice, chopped (use a Hu Kitchen Cashew Raspberry chocolate bar for a raspberry flavor)
- 1 teaspoon coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Garnishes
- cacao powder & shaved chocolate
- dairy-free whipped cream
- fresh raspberries
- flaky salt
Instructions
- In a large bowl, add the coconut cream/milk.
- Using a hand mixer, beat for about one minute, until smooth and creamy, then set that aside.
- Next, in a small bowl, melt the dark chocolate and coconut oil. I do this in the microwave, in 2, 30-second increments, stirring in between each interval, until the chocolate is smooth and creamy. If you don’t use a microwave, simply melt the chocolate and coconut oil in a small metal bowl set over a pot of gently simmering water.
- Pour the chocolate into the bowl with the coconut cream/milk, along with the maple syrup and vanilla.
- Use the hand mixer again, and beat until combined well, and the mixture is smooth and creamy, using a spatula to scrape down the sides of the bowl.
- Divide the mixture evenly among 4 small cups.
- Refrigerate for at least 30 minutes to firm up to a thick consistency.
- Top each one with garnishes of choice: cacao powder, shaved chocolate, whipped cream, fresh berries, flaky salt, and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
I tried this and used orange extract for flavor instead of raspberry (I only had plain dark chocolate on hand). I still added 1/4 tsp. of vanilla. Orange and chocolate go well together. It was smooth and delicious.
OOOH I love that you used orange extract! I am going to try that too! Thank you for the review!