Fluffy chocolate mousse cups lightly sweetened with maple syrup, swirled with homemade berry chia jam, and coated in dark chocolate. Vegan, paleo, easy!
SPONSORED BY SUNBUTTER
I swear these really were PB&J inspired at one point in time, but there was a LOT of creative license taken to get from sandwich to silky jammy chocolate-coated SB&J Mousse Cups. Arguably the best interpretation of the sandwich though!
Here’s how my brain got from sandwich to these sweet cups your eyes are feasting upon:
- The PB: swapped to SunButter instantly because it’s the superior seed spread in my book, but jazzed up with a hint of cocoa and fluffy cloud texture.
- The J: okay this really is jam, but homemade in just 15 minutes with your fave frozen berry and chia seeds
- The bread: even I can’t rationalize this one, it’s just chocolate. dark chocolate. because chocolate.
How to Make Mousse Cups
There may be many layers involved, but these little candy cups are still pretty simple to make. Vegan, paleo, and no-bake – most of the prep time is just waiting for them to chill overnight.
SunButter Chocolate Mousse Ingredients
- SunButter. I used the organic (green jar) variety which is unsweetened, but any kind you have or love will be perfect here.
- Coconut cream. This combined with the SunButter is what makes the cups SO fluffy and silky and just dreamy as can be.
- Cocoa powder. Personally I wanted a hint of cocoa in my mousse, but you can skip it and just enjoy the classic SunButter + jam combo.
- Maple syrup. To sweeten, agave or honey would work too.
- A pinch of salt.
Berry Chia Jam Ingredients
- Frozen berries. I used blueberries, but a mix or any kind you love will work. You can use fresh, but personally I find frozen get more juicy and jammy.
- Coconut sugar. Or skip it if berries are naturally sweet enough for you.
- Chia seeds. These help to thicken the jam so we don’t have to simmer for as long as a classic jam.
- Vanilla. Added right before you take it off the heat, feel free to add a pinch of cinnamon or cardamom or anise or any other flavorings you want.
Tips For Making Perfect Mousse Cups
- Use a seedless berry like strawberries or blueberries, the little seeds in raspberries/blackberries are not my favorite for chia jam.
- Chill your coconut cream at least 24 hours. The longer you chill the thicker the cream the fluffier the mousse.
- Use a super high quality dark chocolate without stabilizers for the perfect thin/snappy coating. Or thin out the chocolate with a little coconut oil.
- Top with easy (blueberry juice dyed!) purple coconut sprinkles. I simply squeezed the juice out of defrosted blueberries, tossed with shredded coconut, and then let it sit out spread on a plate overnight to dry out (or microwave briefly).
More SunButter Recipes You’ll Love
SunButter & Jam Mousse Cups
- Prep Time: 1 hour
- Cook Time: 8 hours (chilling time)
- Total Time: 9 hours
- Yield: 18 cups 1x
- Category: chocolate
- Method: no bake
- Cuisine: american
Description
Fluffy chocolate mousse cups lightly sweetened with maple syrup, swirled with homemade berry chia jam, and coated in dark chocolate. Vegan, paleo, easy!
Ingredients
Mousse
- 1 cup Organic SunButter (or any variety)
- 1 cup coconut cream*
- 2 tbsp maple syrup
- 2 tbsp cocoa powder
- Pinch of salt
Jam
- 2 cups frozen berries
- 1 tsp coconut sugar
- 1 tbsp water
- 1 tbsp chia seeds
- 1/2 tsp vanilla extract
1 cup (180g) dark chocolate, melted
Instructions
- Combine mousse ingredients in a bowl, and whip until fluffy. Refrigerate.
- Combine berries, coconut sugar, and water in a saucepan. Bring to a boil, simmer 2-3 minutes until berries are soft.
- Add chia seeds and simmer 5-6 more minutes over medium heat until thick.
- Remove from heat and stir in vanilla. Transfer to a bowl, and cool for 30 minutes.
- Line a mini muffin pan with paper liners.
- Fill each 3/4 of the way with mousse. Top with berry jam.
- Freeze overnight.
- Working quickly, remove the paper liners and dip in melted chocolate to coat completely. I use a toothpick to dunk them and let as much chocolate drip off as possible for a super thin coating.
- Refrigerate one hour, then eat! Keep leftovers in the fridge.
Notes
*Just the solid part scooped out of a can of full fat coconut milk that has been chilled 24 hours.
Nutrition
- Serving Size: 1 cup
- Calories: 211
- Sugar: 7g
- Sodium: 133mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 3g
Keywords: gluten free, paleo, dessert, easy, healthy, snack, blueberry, nut free, pb&j
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Hi Natalie,
Thank you for this great recipe! The cups are delicious and easy to make. I love the combination of the sour-fruity jam, the slightly bitter sweetness of the mousse and the sweet chocolate coating. My mousse was much darker than on your pictures, but nonetheless yummy. I used homemade sunflower butter: simply roasted sunflowers and mixed them until creamy. Am already looking forward to testing more of your recipes 🙂
I am so so happy you loved them Nicole! Such a yummy decadent/fruity contrast, right?!😋 The homemade sunbutter probably accounts for the color difference. Thanks for the feedback and let me know what you try next!
Followed the recipe, but for some reason i get some oil separation from the mousse making it meh. What could be the issue?
Hmm that’s odd. What was the consistency of your can of coconut cream? And what brand?