Mini Cookie Dough Chocolate Mousse Cups

These mini cookie dough chocolate mousse cups make for a perfect healthy Easter treat. They’re packed with nuts and dates, making them sugar-free, gluten-free, vegan and high in protein.

April is a busy month around here. We have many celebrations, including Shaun’s birthday on April Fools, my brother’s birthday on the 8th and my birthday on the 13. Then there’s Easter, which is often somewhere in April.

Needless to say, we needed something sweet to celebrate this birthday month. And while my brother is in New Brunswick, I’m virtually sending him a little birthday treat (maybe someone will make these for him – Josiane?).

I got the inspiration from 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 instead of chocolate chips (although you could use chocolate chips). The filling is my own lower-fat version of that delicious chocolate mousse. I call it a mousse since it’s thick and creamy, but I know it’s a little different from a traditional chocolate mousse.

My version contains cashews (no need to soak them), dates, coconut oil, cocoa powder, vanilla and a touch of salt. That’s all.

The result? Healthy little chocolate mousse cups.

Mini Cookie Dough Chocolate Mousse Cups
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5 from 1 vote

Mini Cookie Dough Chocolate Mousse Cups

Decadent, yet healthy, these chocolate cookie dough mousse cups are made in big part from nuts and dates. Not to mention that they’re gluten-free, vegan and sugar-free! Have them as a sweet snack or a healthy dessert.
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 cocoa 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 cocoa 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.
This recipe is inspired by Half Baked Harvest’s no-bake chocolate mocha fudge and coconut tarts.

If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!

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