These mini cookie dough chocolate mousse cups make for a perfect healthy Easter treat. They’re packed with nuts and dates, making them fruit-sweetened, gluten-free, vegan and high in protein.
This recipe is inspired by one of Half Baked Harvest’s older recipes. One that I made many times over the years. I had this idea of making cookie dough cups for Easter, when I remembered the delicious filling in Teighan’s dessert. So this is what I came up with.
The cookie dough cups are made primarily from cashews and dates, with some cocoa nibs (you could use chocolate chips instead). The filling is made with cashews (no need to soak them), dates, coconut oil, cocoa powder, vanilla and a touch of salt. That’s all. It’s very different from a traditional mousse, but it’s a delicious and creamy vegan filling.
How to Make Cookie Dough Mousse Cups:
Start by making the cookie dough crust. Add the cashews, dates, cashew butter and vanilla to a food processor. Process until the mixture sticks together when pressed. Add the cocoa nibs and pulse a few times to combine. Press the cookie dough mixture in mini muffin tins to make 12 small cups.
Next, make the chocolate mousse. Add the mousse ingredients in the food processor and process until smooth. Scoop it into each cookie dough cup. Top with cacao nibs or chocolate chips. Place the cups in the freezer for at least 20 minutes until the filling hardens or store it in the refrigerator until ready to serve. Done!
More No-Bake Vegan Desserts:
- Easy No-Bake Oat Bars
- No-Bake Peanut Butter Cookies
- No-Bake Thumbprint Cookies
- Vegan Berry Cheesecake Cups (Fruit-Sweetened)
Mini Cookie Dough Chocolate Mousse Cups
Ingredients
Cookie Dough Cups
- 1 cup cashews, raw or dry roasted unsalted
- 3/4 cup Medjool dates, pitted
- 2 tablespoons cashew butter
- 1 teaspoon vanilla extract
- 2 tablespoons cacao nibs
Chocolate Mousse
- 1 cup cashews, raw or dry roasted unsalted
- 1 cup light canned coconut milk
- 1/4 cup coconut oil, melted
- 1/2 cup cocoa powder
- 1/2 cup Medjool dates, pitted
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Add the cashews, dates, cashew butter and vanilla to a food processor. Process until the mixture sticks together when pressed.
- Add the cacao nibs and pulse a few times to combine.
- Transfer the cookie dough mixture to a mini muffin pan. If you don’t have a pan for mini muffins, you can make larger cups.
- Press the cookie dough mixture to make 12 small cups. Place in the refrigerator while you make the chocolate mousse.
- Make the chocolate mousse: In the same food processor (no need to clean it, but remove crumbs), add all the mousse ingredients. Process until smooth, 4-5 minutes (or longer, depending on the strength of your food processor). The mixture should be lightly thick.
- Scoop the chocolate mousse into each cookie dough cup. There should be some mousse leftover. Top each cup with a sprinkle of cocoa nibs if desired.
- Place the cups in the freezer for at least 20 minutes until the filling hardens or store it in the refrigerator until ready to serve.
Notes
If you make these chocolate mousse cups, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
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