Mini mousses are my new favorite thing. Mini mice? Mini mousse? Either way, these are one of the tastiest things I’ve made in a while. That is truly saying something since I make like a gazillion baked goods every week.
This one isn’t quiiiiite as veggie filled as my usual recipes. HOWEVER, I did sneak in some dehydrated zucchini powder into the crust which, to be fair, is not an ingredient most people have lying around the house so apologies to those of you out there who feel deceived.
That being said, it is gluten-free, vegan, with no added sugar, so I don’t feel so badly about the lack of veggies. A generous dose of chia seeds also gives it a boost of fiber and omegas – just more reasons to feel good about eating this dessert!
These are so insanely delicious, the mousse just melts inside your mouth. Coconut oil does a beautiful thing when creating a vegan mousse.
Coconut Chocolate Mini Mousse
- 3/4 cup walnuts
- 1/2 cup shredded unsweetened coconut
- 1 cup pitted medjool dates
- 2 tbsp powdered zucchini optional
- 1/4 cup cocoa powder
- 1 teaspoon instant coffee or espresso powder optional
- 2 tablespoons chia seeds
- pinch of salt
- 1 cup canned coconut milk
- 1 cup raw cashews
- 1/2 cup coconut oil
- 1/2 cup cocoa powder
- 8 whole pitted medjool dates
- 2 tablespoons vanilla extract
- 3 teaspoons instant coffee powder
Line 10 muffin tins with wax paper
Combine all crust ingredients in food processor and pulse until combined. Consistency should be sticky enough to roll into a ball. Make 10 balls.
Place each dough ball into lined tin and roll out until a mini pie crust is formed
Freeze the muffin tins in the freezer for 20 minutes
Add all the ingredients for the filling into the food processor or blender and combine until thick and creamy, about 5-8 minutes.
Remove the muffin tins from the freezer and pour the mousse into each mini crust
Put muffin tins in fridge for at least 2 hours (or freezer for 30 minutes). Serve cool!