• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, chocolate, gluten-free, paleo, oil-free, sweet, creamy · June 6, 2020

Blackberry Chocolate Mousse Cups

Jump to Recipe·Print Recipe

Summery sweet blackberry coconut cream topped off with a fluffy two ingredient dairy-free dark chocolate mousse. Decadently vegan and paleo!

Blackberry Chocolate Mousse Cups (vegan + paleo)
SPONSORED BY HU

It might only be the first week of June, but this recipe is capturing SUMMER in so many ways.

We’ve got blackberries in their blended-up, beautifully fuchsia form. We’ve got creamy chilly chocolate in whipped chocolate mousse form. We’ve got almost no-heat-required prep, that minute-ish in the microwave to melt the chocolate is the only exception. And we’ve got a swanky, swirly, two-tone jar presentation perfect for impressing any summer party guests or just treating your own fine eyes to.

Blackberry Chocolate Mousse Cups (vegan + paleo)

The Chocolate Mousse

Look, I’m not the biggest aquafaba fan. Sure, it’s cool sometimes. And when it comes to vegan mousse that seems to be the most common way to go. But it can be a little finicky and I wanted this recipe to be SIMPLE.

So instead we’re making chocolate mousse a different way. The Ganache, But Whip It method if you will.

Here’s what you gotta do:

  • Step 1: Make dairy-free chocolate ganache by melting chocolate with coconut milk.
  • Step 2: Chill ganache until firm. 2-3 hours in the fridge or 1-1.5 in the freezer.
  • Step 3: Use a hand mixer to whip the chocolate ganache until creamy and lump free. You do want to work quickly, if you beat it too long it will warm up too much and get soupy.
Blackberry Chocolate Mousse Cups (vegan + paleo)
Blackberry Chocolate Mousse Cups (vegan + paleo)

Since we’ve only got two ingredients at play here, make them two good ingredients. And by that I mean: USE GOOD CHOCOLATE. Something dark and rich and high quality, which of course in my mind can only mean Hu Gems. They taste and melt better than any other in my opinion, no comparison.

I haven’t tested this mousse making method with any other kinds of non-dairy milk. I have made ganache before with almond milk so it may work, but if you are going to give it a shot I recommend adjusting the ratio slightly from 1:1 chocolate to milk to more like 2:1 chocolate to milk (so more chocolate, less milk to maintain the high fat content that makes it thick and creamy).

Blackberry Chocolate Mousse Cups (vegan + paleo)

The Blackberry Cream

Could you fill the jar entirely with chocolate mousse? Absolutely. Would I call you crazy? Absolutely not, it’s that good. But for a swirly summer twist, I prefer layering that dreamy mousse on top of a deliciously fruity berry cream. It’s light, it’s not too sweet, and it compliments the decadence above perfectly.

Of course this part of the recipe works wonderfully with any berry, I plan to make my next batch with blueberries. So use your favorites, or even try a mix!

Blackberry Chocolate Mousse Cups (vegan + paleo)

These cute little cups were my dessert four nights out of five last week, and they made a not-so-smooth week twenty-seven times better.

Cheers to June and summer and chilly choc/berry treats like this!

Blackberry Chocolate Mousse Cups (vegan + paleo)
[mv_video key=”btoodkywieagbki4ixi3″ title=”Blackberry Chocolate Mousse Cups” thumbnail=”https://mediavine-res.cloudinary.com/v1590943893/isxbcjqvmvykgukgtffa.jpg” volume=”70″ doNotOptimizePlacement=”undefined” doNotAutoplayNorOptimizePlacement=”false” ratio=””]
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blackberry Chocolate Mousse Cups

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 4 hours
  • Total Time: 4 hours
  • Yield: 4 jars 1x
  • Category: chocolate
  • Method: no bake
  • Cuisine: american
Print Recipe
Pin Recipe

Description

Summery sweet blackberry coconut cream topped off with a fluffy two ingredient dairy-free dark chocolate mousse. Decadently vegan and paleo!


Ingredients

Scale

Chocolate Mousse

  • 1 cup (240g) full-fat coconut milk
  • 1 cup (180g) Hu Gems

Blackberry Cream

  • 1 cup (~250g) coconut cream*
  • 1/2 cup (70g) blackberries (or any berries)
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice

Instructions

  1. Melt the coconut milk with the Hu Gems. Stir until smooth.
  2. Chill for 2-3 hours until solid to the touch (or freeze to speed it up).
  3. Puree blackberries with the maple syrup and lemon juice until smooth and not seedy.
  4. In a large bowl, beat the coconut cream with 2-3 tablespoons of berry puree until creamy and light. 
  5. Spoon blackberry cream into the bottom of four jars, filling each halfway. Swirl in leftover berry puree. Refrigerate
  6. Beat the chocolate mixture until thick and fluffy with no lumps.
  7. Spoon on top of the berry layer. Top each jar with a handful of berries.
  8. Serve immediately, or chill 4-8 hours for a thicker texture (recommended).

Notes

*The solid part from a can of full-fat coconut milk that has been chilled overnight, or you can buy cans of just the cream.


Nutrition

  • Serving Size: 1 jar
  • Calories: 493
  • Sugar: 20g
  • Sodium: 8mg
  • Fat: 40g
  • Saturated Fat: 26g
  • Carbohydrates: 34g
  • Fiber: 5g
  • Protein: 5g

Keywords: vegan, paleo, summer, berries, pudding, pots, easy, ganache, healthy, coconut, dairy free

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN
Pin
Share
Tweet
Email

In: vegan, chocolate, gluten-free, paleo, oil-free, sweet, creamy · Tagged: berries, coconut, easy, pudding, summer, healthy, vegan, dairy-free, ganache, paleo, pots

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Dairy Free Ninja Creami Pumpkin Ice Cream
Gluten-Free Fig Bars Recipe
Monster Cookie Granola Bars

Comments

  1. Janet says

    June 8, 2020 at 2:30 pm

    Making this soon!!
    Looks easy, amazing and de-lish!

    Reply
    • Natalie says

      June 8, 2020 at 8:52 pm

      YAY!! Let me know what you think 🙂

      Reply
  2. Begum Karim says

    June 8, 2020 at 9:43 pm

    ♥️

    ★★★★★

    Reply
    • Natalie says

      June 9, 2020 at 11:13 am

      Hope you try them!

      Reply
  3. Mandy says

    June 8, 2020 at 9:45 pm

    Gimme ALL the berries!! Love this time of year ❤️ I’m so sorry to hear that your week was a bit rough, but I can totally see how these pretty little cups helped to make it better. What a perfect summery treat…it’s the best of both worlds! That chocolate mousse is whipped perfection, and berries + coconut cream…I love that color, by the way 😍 I’m adding this to my “must-make” dessert list for when our crazy weather warms up again 😆 I hope this week is a better one, my dear! 😘❤️💕

    Reply
    • Natalie says

      June 9, 2020 at 11:15 am

      Chocolate and berries certainly know how to lighten up most any week at least a little☺️ I want to try it with blueberries soon too, but I’m with you berries are one of the best parts of this time of year. You guys have the most amazing local berries, I’m sad I won’t be able to be up there this month like I had planned to enjoy them. But then again if its cold you say…?🙈😂 Hope you are having a happy week so far too my friend❤️

      Reply
  4. Nanour says

    November 10, 2020 at 9:23 pm

    I try it today it was soo good but I didn’t get mousse texture the chocolate part was too ticky.what can I change to have it like mousse

    Reply
    • Natalie says

      November 11, 2020 at 12:55 am

      Hmm too sticky or dense or what exactly was the issue?

      Reply
  5. Jess says

    January 27, 2021 at 11:08 pm

    This looks delicious but I’m having a hard time understanding the instructions.. Could you clarify; after melting the chocolate into Ganache I should put in into the fridge. Once solid whip it until there are no lumps? Maybe if I tried the recipe it would make more sense but I am confused 🤓

    Reply
    • Natalie says

      January 28, 2021 at 3:29 am

      Hi Jess! Sorry if the instructions aren’t clear. So you melt the chocolate and coconut milk together and whisk until smooth, it will be very pourable at this stage since the chocolate is still warm. Then refrigerate so the chocolate cools down and somewhat solidifies, the entire mixture will become the consistency of the inside of a truffle. At that point I use a hand mixer to whip it so its still cold and thick but creamy like mousse. I hope that makes more sense, its all about temperature really 🙂

      Reply

Leave a Reply Cancel 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.

Next Post >

No-Bake Chocolate Cream Pie

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

Double Chocolate Oatmeal Cookies

Double Chocolate Oatmeal Cookies

Vegan Gluten-Free Carrot Cake

Vegan Gluten-Free Carrot Cake

Blackberry Coconut Bars

Blackberry Coconut Bars

instagram

Follow @feastingonfruit

CINNAMON APPLE MINI CHEESECAKES🍏 Another treat CINNAMON APPLE MINI CHEESECAKES🍏 Another treat that perfectly toes that early fall line of cozy flavors but easy no-bake prep!

CRUST
6-8 pitted medjool dates
1 cup oats or nuts
Pinch of salt

CHEESECAKE
-1 1/2 cups raw cashews, soaked and drained
-1/4 cup maple syrup or agave
-3 tbsp coconut oil
-1/2 cup full-fat coconut milk
-2 tbsp lemon juice
-1 tsp vanilla extract
-Pinch of salt

CINNAMON APPLES
-1 granny smith apple, finely diced
-2 tbsp maple syrup or coconut sugar
-1 tsp cinnamon

INSTRUCTIONS
Blend the crust ingredients in a food processor until sticky and cohesive. Press a little disc into the bottom of a mini muffin pan (place a strip of parchment paper in each up for easier removal).

Blend filling ingredients until very smooth. Toss diced apples with the maple syrup and cinnamon until evenly coated and juicy. Fold/swirl into the cheesecake base. Spoon on top of the crusts, filling each to the top (makes 12-18 minis)

Freeze overnight. Defrost about 5 minutes, then gently remove from the pan using the parchment strips or a dull knife to pop them out. Enjoy!

#applecinnamon #nobakecheesecake #healthydessertrecipes
DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavo DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavor-in-summer-form treat you need until the temps really cool off (and probably well after that if you’re anything like me #icecreamyearround)

High-protein, dairy-free, fruit-sweetened, and full of warm cozy pumpkin spice! It legit tastes JUST like the middle of a pumpkin pie, especially if you mix-in some granola or cookie crumbles for that crunchy crust element😋👌

INGREDIENTS
-1 cup light coconut milk (or cashew milk)
-1/2 cup non-dairy yogurt
-1/4 cup pumpkin puree
-2 pitted medjool dates OR 1 tbsp maple syrup
-1 scoop/serving protein powder
-1/2 tsp vanilla extract
-1 tsp pumpkin pie spice
-1/8 tsp salt

Full details on my website → @feastingonfruit link in bio✨

#ninjacreami #dairyfreeicecream #pumpkinicecream
Annnnnnd it’s september! Obviously I had to shar Annnnnnd it’s september! Obviously I had to share something pumpkin spiced to start off the month🎃 Think three musketeers texture but healthier, pumpkin spice inside, and dark chocolate to coat🍫🧡

INGREDIENTS
-1 cup (250g) pumpkin puree
-1/2–2/3 cup water
-8–10 pitted (160g) medjool dates
-1 tbsp pumpkin pie spice
-pinch of salt
-3/4 cup (85g) coconut flour
-1 cup (170g) dark chocolate chips

Blend pumpkin, dates, 1/2 cup water, spice, and salt. Add more water slowly as necessary until you have a thick paste. Transfer to a mixing bowl and stir in coconut flour until you have a ball of dough. Shape into a rectangle approximately 3/4 inch thick. Freeze for at least 2 hours until firm.

Melt the chocolate chips (optionally add 1-2 tablespoons of coconut oil for a thinner/smoother coating). Remove the dough from the freezer and slice into 12 rectangles. Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper. Refrigerate until the chocolate is set. Store in the fridge.

#pumpkinspiceeverything #veganchocolate #healthydesserts
HOMEMADE FIG BARS💜 Taking the fig newton cookie HOMEMADE FIG BARS💜 Taking the fig newton cookie—a humble classic and favorite—and giving it a homemade healthier vegan cookie bar spin. With a fruit-sweetened filling and buttery gluten-free @sunbutter [a d] crust!

New recipe on my site → @feastingonfruit link in bio✨
NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down da NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down dairy-free soft serve daily until the weather forces me to switch to stop🍦 If you don’t own a creami, THIS is the ultimate easy blender method!

INGREDIENTS
-15oz can coconut milk
-1 cup nut/seed butter of choice (I used sunbutter)
-1/4 cup maple syrup
-1/2 cup cocoa powder
-1 tsp vanilla extract
-1/2 tsp salt
-Toppings of choice

Pour coconut milk (shake before opening) into an ice cream tray and freeze overnight . Blend the cubes + remaining ingredients in a high speed blender until smooth. You will need to use the tamper and stop to scrape down the sides frequently, try to avoid adding extra liquid. Spoon into bowls as is. Or transfer to a piping bag, freeze for 30 mins or so, then swirl into bowls or cones for the “froyo” look. Top and enjoy!

#softserveicecream #dairyfreerecipes #veganicecream
MONSTER COOKIE GRANOLA BARS! A wholesome happy any MONSTER COOKIE GRANOLA BARS! A wholesome happy anytime snack, but especially back-to-school perfect. You could even double the batch depending on how fast your house will devour them😜 

With chewy oatmeal cookie vibes, mini morsels of chocolate, one bowl prep, and an easy ingredient list🍪🤎🌈 Made with @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk as the sweetener, the sticky binder, and the best caramel-y flavor. Plus an optional protein boost (and a nut-free option!) 

INGREDIENTS
-3 cups (240g) rolled oats
-1/3 cup (45g) vanilla protein powder 
-2 tbsp (20g) chia seeds
-1/2 tsp salt
-1 14oz can @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk
-1/2 cup (125g) peanut butter (or SunButter for nut-free)
-1 tsp vanilla extract
-1/2 cup (80g) mini chocolate chips
-1/2 cup candy coated chocolate candies (vegan brand I used linked in my stories)

Preheat the oven to 350°F and line an 8x8” pan with parchment paper or grease. In a large bowl, stir together oats, protein powder, chia seeds, and salt. Add in peanut butter, sweetened condensed coconut milk, and vanilla. Mix until evenly combined and sticky. Fold in chocolate chips and candies. Press the mixture firmly into the prepared pan. Bake for 25-28 minutes. Cool completely before slicing (or even chill first to minimize crumbles)

#monstercookies #veganglutenfreerecipes #healthysnacks
COOKIES & CREAM PIE (made without any oreos🤫) B COOKIES & CREAM PIE (made without any oreos🤫) But I pinky promise you won’t miss ‘em after one forkful of this glorious no-bake cream pie!

CRUST
-4 cups (140g) crispy rice cereal
-1/4 cup (25g) dark cocoa powder
-1/2 cup (125g) nut/seed butter
-1/3 cup (105g) maple syrup
-1/4 tsp salt

FILLING
-16oz dairy-free cream cheese
-1 cup (240g) coconut cream
1/2 cup (125g) chocolate nut/seed butter
-3/4 cup powdered sugar
-1 tsp vanilla extract 

Process the cereal to very fine crumbs. Add the rest of the crust ingredients and process to a wet sand consistency. Remove 1 cup and set aside. Transfer the remaining crumbs to a 9″ pie dish, pressing in very firmly to cover the bottom and sides. Bake 15 minutes at 375°F. Refrigerate.

Combine cream cheese, coconut cream, chocolate nut/seed butter, and vanilla in a mixing bowl. Whip with a hand mixer until combined and fluffy. Add the powdered sugar and continue beating until combined. Fold in the reserved crumbs. Spread into the chilled crust, and refrigerate overnight. Top with coconut whipped cream, chocolate chips, chocolate drizzle, etc before slicing and serving.

#cookiesandcream #nobakedessert #veganchocolate
VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf w VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf with the perfect fluffy crumb and a delicious sweet topping. It’s the perfect august bake – summer produce meets fall-is-coming spice!

New recipe on my site → @feastingonfruit link in bio✨
BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free ninja creami recipe coming’ atcha with my fave sweet summer berry and an extra silky texture thanks to @sunbutter [a d] in the mix!

Recipe on my website → @feastingonfruit link in bio💜
It’s ice-cream-is-the-only-dessert-I-crave time It’s ice-cream-is-the-only-dessert-I-crave time of year, and this DAIRY-FREE ROCKY ROAD ICE CREAM always hits the spot🤎 My favorite mix-ins, creamy creamy no-churn choc base, and choose-your-own softserve or scoopable texture adventure🍦🍨 

INGREDIENTS
2 13.5oz cans coconut cream
1/2 cup cocoa powder
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp salt
1/2 cup dark chocolate chips
1 cup walnuts, chopped (or pecans/almonds)
1 cup vegan mini marshmallows
Optional: brownie chunks (recipe link in my stories)

Freeze the coconut cream in ice cube trays overnight. Blend the coconut cream cubes with cocoa powder, maple syrup, vanilla, and salt in a high speed blender until smooth. Add a little nondairy milk if needed to blend. In a pan or dish, layer ice cream > marshmallows, walnuts, chocolate chips, brownie chunks > repeat. Freeze for 30-60 minutes until scoop-able. It will be creamiest the day you make it, but will keep a few days in the freezer (remove 5-10 minutes to soften before eating)

#rockyroadicecream #dairyfreerecipes #nochurnicecream #veganicecream

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue