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Creamy Raspberry Chocolate Mousse Cups

Author: Nicole Modic of @KALEJUNKIE

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
SERVES 4 people
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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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