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Blackberry Chocolate Mousse Cups

June 6, 2020 · Natalie 10 Comments

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)

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.

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).

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!

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!

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Blackberry Chocolate Mousse Cups

★★★★★ 5 from 1 review

Author: Natalie
Prep Time: 4 hours
Total Time: 4 hours
Yield: 4 jars 1x
Category: chocolate
Method: no bake
Cuisine: american

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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

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Instructions

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

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No-Bake Chocolate Cream Pie

May 24, 2020 · Natalie 137 Comments

This super easy Vegan Chocolate Cream Pie with an oreo cookie-like crust is the ultra rich no-bake dessert of your DREAMS. Without tofu, cashews, or coconut milk!

No-Bake Chocolate Cream Pie (vegan + paleo)

Originally published June 7, 2018. Updated May 24, 2020.

A.k.a. chocolate filled chocolate sprinkled with chocolate drizzled with chocolate pie.

Chocolate overload in the best kind of creamy no-bake way.

The drizzling and sprinkling parts aren’t fully necessary, but once you’ve got a homemade chocolate “cookie” crumb crust filled with the silkiest THREE INGREDIENT cream filling why stop there?

The ratio of easy to irresistible with this pie is borderline a problem. Borderline how is this possible? Borderline you may never make another chocolate dessert again. Borderline you better have seven chocolate-loving friends nearby before you and all the slices become one. Not all at once, it’s RICH, but in the fridge = hard to resist.

A good kind of problem. And a great kind of recipe to have up your sleeve for bringing to summer gatherings and elevating yourself to best (no)-baker status.

We’re just going to get right into the details so you can get right into the kitchen…

The crust. If you took an oreo crust, subtracted the oreos, kept the rich chocolatey crumb texture, and did it all with just 4 ingredients plus a blender – that would be this crust. Nuts, cacao powder, coconut oil, and salt. I used almonds, but any kind will work. You could even try hemp seeds or shredded coconut for a nut-free variation. I chose not to sweeten the crust since the filling is quite sweet, but you can add two tablespoons maple syrup if you want.

And don’t forget to save about one half cup of the crust mixture for sprinkling on top!

If you want a lower fat crust, try THIS one made with crispy rice cereal.

Or if you want an oil-free crust, you can make a date-based crust with 2 cups nuts (or even oats) + 1/2 cup cacao powder + about 10-12 pitted medjool dates blended until sticky. It will be more chewy and less cookie-like.

The filling. The simplicity of this filling puts all other chocolate cream pies to over-complicated shame. Almond milk, dates, and unsweetened chocolate – that’s it! The almond milk can be swapped for any kind of non-dairy milk, even coconut milk if you want it extra rich, but just the carton stuff (or homemade) is fine. The melted chocolate is what makes it rich and set in the fridge, so no you can’t use cocoa powder here.

It’s important to blend the dates and milk first until it’s VERY smooth and chunk-free, then add the chocolate. We don’t want the dates to even be detectable.

If you want a lower fat creamy chocolate dessert, try THIS one instead.

You can refrigerate or freeze this pie. From the fridge the texture will be softer, almost like pudding but still sliceable. Frozen it will be much more firm, and probably need about 10 minutes of thaw time before slicing.

Happy pie no-baking to you!