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
- 1/2 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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