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SunButter & Jam Mousse Cups

  • Author: Natalie
  • 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


Fluffy chocolate mousse cups lightly sweetened with maple syrup, swirled with homemade berry chia jam, and coated in dark chocolate. Vegan, paleo, easy!




  • 1 cup Organic SunButter (or any variety)
  • 1 cup coconut cream*
  • 2 tbsp maple syrup
  • 2 tbsp cocoa powder
  • Pinch of salt


  • 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


  1. Combine mousse ingredients in a bowl, and whip until fluffy. Refrigerate.
  2. Combine berries, coconut sugar, and water in a saucepan. Bring to a boil, simmer 2-3 minutes until berries are soft.
  3. Add chia seeds and simmer 5-6 more minutes over medium heat until thick.
  4. Remove from heat and stir in vanilla. Transfer to a bowl, and cool for 30 minutes.
  5. Line a mini muffin pan with paper liners.
  6. Fill each 3/4 of the way with mousse. Top with berry jam.
  7. Freeze overnight.
  8. 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.
  9. Refrigerate one hour, then eat! Keep leftovers in the fridge.


*Just the solid part scooped out of a can of full fat coconut milk that has been chilled 24 hours.


  • 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