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Coconut Chocolate Mini Mousse

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 10

Ingredients

  • Crust
  • 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
  • Filling
  • 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

Instructions

  1. Line 10 muffin tins with wax paper
  2. Combine all crust ingredients in food processor and pulse until combined. Consistency should be sticky enough to roll into a ball. Make 10 balls.
  3. Place each dough ball into lined tin and roll out until a mini pie crust is formed
  4. Freeze the muffin tins in the freezer for 20 minutes
  5. Add all the ingredients for the filling into the food processor or blender and combine until thick and creamy, about 5-8 minutes.
  6. Remove the muffin tins from the freezer and pour the mousse into each mini crust
  7. Put muffin tins in fridge for at least 2 hours (or freezer for 30 minutes). Serve cool!