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5 from 1 vote

Small-batch Chocolate Mousse Cups

Prep Time10 minutes
Freeze Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast, Dessert, Snack
Keyword: chocolate, chocolate mousse, cookie dough, easy recipes, gluten-free, low sugar, no-bake, plant-based, small-batch, vegan
Servings: 6 servings
Calories: 152kcal

Equipment

  • (Mini) muffin pan

Ingredients

Sugar cookie dough layer

  • 1 tbsp coconut oil melted (15 g)
  • 1 tbsp maple syrup (21 g)
  • 2 tbsp applesauce (30 g) I used unsweetened, sub mashed banana or pumpkin puree
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/2 cup almond flour (56 g)
  • 1/4 cup oat flour (30 g) sub coconut or more almond flour

Chocolate Mousse layer

  • 1/2 cup applesauce (120 g) sub mashed banana or pumpkin puree
  • 1/4 cup chocolate chips (45 g)

Instructions

  • Mix melted oil (I use the microwave), syrup, applesauce, vanilla, salt, almond flour, oat flour until cookie dough forms. Use more or less flour to hit the right consistency. If it's too crumbly you can also add a drop of water or milk.
  • Press 1 tbsp cookie dough into each mini muffin cavity.
  • In a bowl add applesauce and chocolate, microwave in 30 sec increments and stir until all chocolate is melted.
  • Add 1 tbsp chocolate mixture into each muffin cavity.
  • Freeze until set, one hour at least. Enjoy and keep these babies frozen!

Notes

  • You can make these in a regular muffin pan, in which case you'll end up with 6 regular sized cups.

Nutrition

Serving: 2 mini cups | Calories: 152kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Sodium: 7mg | Potassium: 46mg | Fiber: 2g | Sugar: 10g | Vitamin A: 24IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 1mg