Mini Cookie Dough Chocolate Mousse Cups

These mini cookie dough chocolate mousse cups make for a perfect healthy treat. They're packed with nuts and are fruit-sweetened, gluten-free, vegan and high in protein.

prep time

30 minutes

cook time

servings

12
chocolate mousse cups stacked

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.

chocolate mousse cups stacked

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.

cashews in a measuring cup
cookie dough in a food processor
cookie dough mixture in muffin pan
chocolate mousse in food processor
chocolate mousse cups in pan

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:

chocolate mousse cup with bite
stacked chocolate mousse cups
Mini Cookie Dough Chocolate Mousse Cups
Print Pin
5 from 2 votes

Mini Cookie Dough Chocolate Mousse Cups

These mini cookie dough chocolate mousse cups make for a perfect healthy treat. They're packed with nuts and are fruit-sweetened, gluten-free, vegan and high in protein.
Course Dessert
Cuisine vegan
Prep Time 30 minutes
Total Time 30 minutes
Servings 12

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

To remove the cups from the muffin tins, you can use a butter knife on the sides. You could also add a strip of parchment paper to each cup before pressing in the cookie dough mixture. This way, you can gently pull on each side of the strip to remove the cups.
You don’t need to soak the cashews in this recipe.
Keep the leftover chocolate mousse in the fridge in an airtight container. It’s great eaten as is.
Don’t have cashew butter? Try other nut butters, such as almond butter.
This recipe is inspired by Half Baked Harvest’s no-bake chocolate mocha fudge and coconut tarts.

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!


more recipes

45 Balanced Vegan Meal Prep Recipes
White Chocolate Cups With Strawberry Chia Jam
Nutrition Tips to Improve your Health Without Dieting
Tofu Broccoli Peanut Bowl

search recipes

Comments

19 responses to “Mini Cookie Dough Chocolate Mousse Cups”

  1. Ashley Avatar

    5 stars
    These sound amazing! And certainly healthy enough for a snack or even breakfast! Dates are just magical, aren’t they?! Oh, and happy early Birthday!!!

    1. Unsweetened Caroline Avatar

      Thank you so much Ashley! And they’re so healthy, but don’t taste like it. It’s the perfect kind of dessert (or breakfast, like you said). 😉

  2. rachel Avatar
    rachel

    5 stars
    another magical recipe! this is totally a dessert i can serve to people who are used to sugar! do you think this freezes well?

    1. Unsweetened Caroline Avatar

      Hi Rachel, thank you so much again! I’m so glad to hear that. And yes, it does freeze well. It may get a little harder with time, but if it does, you can let it sit at room temperature for a few minutes before serving. Enjoy!

      1. Jill House Avatar
        Jill House

        Do you think I could make these with almond milk instead of coconut milk? Thanks!

        1. Unsweetened Caroline Avatar

          Hi Jill, unfortunately coconut milk is higher in fat, which is important for the texture of the mousse. I can’t guarantee any results without trying it. What may work is to use almond milk and increase the amount of cashews to firm it up. You could also add some nut or seed butter to improve the texture. You could play with it, but like I said, I can’t guarantee it would work without trying it myself. Hope this helps a little. Let me know if you try it! 🙂

        2. Rachel Avatar
          Rachel

          5 stars
          Hi do you think I can make it with canola oil instead of coconut?
          Thanks

          1. Unsweetened Caroline Avatar

            Hi Rachel, unfortunately this is a recipe where coconut oil is necessary for the texture. It hardens when cold and so it helps the mousse firm up. Sorry!

  3. Alice Spencer Avatar
    Alice Spencer

    5 stars
    I have made these several times now and they are absolutely delicious! You wouldn’t think they were a sugar free dessert because they are so tasty! Me and my family love them!

    1. Nourished by Caroline Avatar

      I’m so happy to hear you all loved them! Thank you for taking the time to leave your feedback. 🙂 Enjoy!

  4. Kortneii MacKenzie Avatar
    Kortneii MacKenzie

    5 stars
    I made these for myself for my birthday and they are amazing! Not to sweet and the little crunch from the cacao nibs!! I seriously think about them all the time. I think they might be my favorite dessert! Thank you so much for sharing! Yum.

    1. Nourished by Caroline Avatar

      That’s amazing!! I’m so happy you love them. And happy belated birthday. 😉

  5. rachel Avatar
    rachel

    hi i’ve made this recipe so many times and its just incredible. was wondering if i could make it with almonds and walnuts instead of cashews? thanks

    1. Nourished by Caroline Avatar

      Hi Rachel, I’m so happy that you love the recipe! You can use any nuts for the cookie dough cups. However, the mousse will work best with cashews. The texture will likely be affected by using walnuts or almonds, but you can certainly try. You could also try soaking them ahead of time to help them get creamier. I hope this helps a little! Unfortunately, I can’t guarantee it will work as I haven’t tried it myself.

  6. Ann Sapp Avatar
    Ann Sapp

    I want to serve these at a Christmas party. How long can I leave these sitting out of refrigeration? Will the cups get mushy as they sit out and warm up and be hard to handle?

  7. Ann Sapp Avatar
    Ann Sapp

    If these are sitting on a dessert buffet out of refrigeration will the cups soften as they warm up and be hard to handle?

    1. Nourished by Caroline Avatar

      Hi Ann, that’s a great question! They will definitely soften at room temperature, but you should be able to safely leave them out for up to 2 hours. The “crust” will soften a little, but will keep the filling in place. The filling will get softer, but doesn’t get liquid. Once you make the cups, notice their texture before adding them in the refrigerator. This is the softest that they’ll get. I would recommend not filling the cups over the top to make it easier to handle. I hope this helps. Happy holidays!

  8. Marion Avatar
    Marion

    All my favorite ingredients! I’ve made very similar recipes I’ve made up, but my mousse has never been this good! Thank you!

    1. Nourished by Caroline Avatar

      Thank you Marion, I’m happy that you enjoyed the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.