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.
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!
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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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!!!
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). ;)
another magical recipe! this is totally a dessert i can serve to people who are used to sugar! do you think this freezes well?
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!
Do you think I could make these with almond milk instead of coconut milk? Thanks!
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! :)
Hi do you think I can make it with canola oil instead of coconut?
Thanks
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!
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!
I'm so happy to hear you all loved them! Thank you for taking the time to leave your feedback. :) Enjoy!
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.
That's amazing!! I'm so happy you love them. And happy belated birthday. ;)
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
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.
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?
If these are sitting on a dessert buffet out of refrigeration will the cups soften as they warm up and be hard to handle?
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!
All my favorite ingredients! I've made very similar recipes I've made up, but my mousse has never been this good! Thank you!
Thank you Marion, I'm happy that you enjoyed the recipe!