Fudgy Chocolate Mousse Cups


Wow these turned out sooo good! When they are frozen they taste like fudgicles with a brownie bottom. Sooo yummy! Many friends enjoyed this treat.

Here’s the recipe→

Fudgy base ingredients:
1 cup soaked dates
•1/2 cup almonds
•1/2 cup hazelnuts
•3 Tbsp Cacao powder
•1 tsp pure vanilla extract
•1 Tbsp agave nectar
•Pinch of Himalayan salt or sea salt

Chocolate Coconut Mousse Ingredients:
•2 cans full fat coconut milk, refrigerated (only need “cream” from 1 can)
•1/4 cup Cacao powder
•3 Tbsp agave nectar
•1/2 tsp xantham gum (optional – see notes)


1. Start with fudgy base. Soak your dates for about 15min. Place nuts in food processor and process until small bits. Add remaining ingredients and process until you get a dough like texture. Have 12 large muffin liners and divide batter between the 12 evenly. Press down evenly with spoon or small flat cup. Place in freezer.

2. Refrigerate your coconut milk for at least 12 hours. Combine all ingredients for mousse layer in food processor using one full can of coconut milk and scrape the top layer of 2nd can of coconut “cream” off the top, reserving the water for later use (i used in smoothie). Put xantham gum in after all combined and blend until whipped. Pour over fudgy base. Place in freezer for about 45min before enjoying. I like to have it little thawed out so it’s more moussy.
Note: If you don’t use xantham gum it wont be as pudding like but will still taste the same, you will also have to enjoy fully frozen. Freeze for at least 2 hours before enjoying.
Store in freezer and let thaw a little bit before enjoying.
Serves 12

Macros per serving:
Calories 160 | Carbs 19g | Fat 9g | Protein 3g


Chocolate Mousse Pie




This pie is to die for! It’s also vegan and gluten free! I was just going to make the mousse but decided to do a pie instead, you can use this recipe just for the mousse or make a pie as well.  I will have both recipes for the mousse and the crust. 




  • 2Tbsp cocoa powder
  • 1/2C nuts of choice (i used 1/2 almonds 1/2 walnuts)
  • 1/2C coconut
  • 12-15 pitted dates

Blend nuts and coconut in food processor until small bits, add cocoa and dates, blend until processed and press into 8″ pie pan (I used a spring form pan).  That’s it!



  • 12.5oz firm or silken tofu (I used firm for a more firmer mousse, use silken for smooth mousse)
  • 1tsp cocoa powder
  • 7oz dark chocolate of choice (I used 85% dark cocoa lindt bar and some vegan chocolate chips)
  • 1tsp pure vanilla extract
  • 3-4Tbsp unsweetened almond milk (or milk of choice)
  • 1Tbsp maple syrup or agave (optional – i omitted)

Break up chocolate bars and melt in double boiler or if you prefer microwave (don’t recommend – zaps nutrients).  Pour all ingredients into food processor and blend until really smooth.  Pour into your pie crust or keep it crustless if desired.  Refrigerate until chilled, it will get firmer the longer it sits.  Melted frozen raspberries or strawberries would be a delicious topping! Enjoy.



Nutritional info with crust (8 servings)

Calories:245 Carbs:19g Fat:16g Protein:7g

You could make 16 servings and halve this info ♥