Chocolate Raspberry Mousse Cups
Chocolate Raspberry Mousse Parfait Cups! Healthy chocolate mousse cups layered with a date and almond crust. Perfect for date night or on Valentine’s Day! Vegan & gluten-free.
Hello, Gorgeous. Meet my new best friend, these fluffy chocolate pudding cups swirled with raspberries.
Swoon. What is it about chocolate that makes me so weak in the knees?
It’s probably a really good thing that I don’t hold any top-secret information as I would give it up pretty easily for a bite or two of chocolate.
But, like always, if I am going to make something as decadent as these pudding cups, I’m going to do my darndest to fill them with as many healthy, whole-foods as possible.
While I didn’t have Valentine’s Day originally on the brain when making these, I certainly do now. Though we rarely do anything special for the holiday, I think these cups would be the perfect dessert after a yummy, fancier than normal dinner. Or snack. Or breakfast. Friends, it’s a real slippery slope when these enter your house. Don’t be surprised if you wake up in the middle of the night craving these pillowing pudding cups. Just sayin’.
Coconut Cream! You most versatile ingredient, you!
Coconut cream is the perfect base for these uber-rich cups. While it’s a little more indulgent than other non-dairy bases like avocado or tofu, it takes these cups from meh to Oh.My.Goodness.Gimme. < —- which is exactly the response you want when eating chocolate.
So whip it, whip the coconut cream real good and then add in dates. Of course I went with dates. When you want to lessen the sugar and up the caramel-like flavor, you go with dates. Nature’s candy and my favorite healthy sweetener.
Then, we throw all caution to the wind and add in melted chocolate. Sure, I just nixed the whole no-sugar-added tagline, but when you want chocolate, you want chocolate. For my purist friends, you can swap out the melted chocolate chips and try unsweetened cocoa powder instead.
To add to the Valentine’s Day theme, swirl in some raspberries! Since it’s February and fresh raspberries are out of season, not too mention also crazy expensive–$5 for a 1/2 pint, I am using frozen, thawed raspberries instead. Trust me when I say that in this case, frozen doesn’t matter.
I thaw an entire bag and swirl in about 3/4 of it after the mousse is made. Then, I top each cup with a generous scoop of thawed raspberries. Because, like chocolate, there is never enough raspberries. At least not in my book. For a little more fancy-pants, I made a raw almond-date-coconut crumble to place on the bottom and top. It’s fancy, it’s awesome, but it’s definitely not necessary if you just want to dive right into that chocolate pudding. Self control be darned.
If you do decide to make these for someone special then I recommend making the crust and layering it in a glass: crust, pudding, raspberries, crust, pudding, raspberries. Oh yeah, #youfancy
If you prefer to enjoy this chocolate mousse in pie form, then you’ll want to try this vegan chocolate cream pie recipe.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Chocolate Raspberry Mousse Cups
Ingredients
- 1 can coconut cream, placed in the fridge for at least 6 hours
- 12 medjool dates, pitted, soaked in hot water for at least 10 minutes
- 2 cups chocolate chips
- 1 bag frozen raspberries, about 2 cup, thawed, rinsed and drained
- For the Crust:1/2 cup almonds
- 1/2 cup pitted dates
- 1/2 cup unsweetened shredded coconut
- 1/4 tsp. salt
Instructions
- Place the chocolate chips in a double boiler or saucepan and gently melt over low heat, stirring often. If they are sticking to the pan, add a little coconut oil or regular oil to help them melt easier. Remove and let cool.
- Remove the coconut cream from the can, leaving behind any liquid at the bottom. Place into a stand mixer or using a hand mixer, whip until the cream is the consistency of whipped cream.
- Drain the dates and place in a food processor or blender and puree until smooth. You may need to add a tbsp. or two of the hot water if the dates get stuck.
- Add the date paste to the coconut cream and whip to combine.
- Gently add in the cooled chocolate and mix/whip until fluffy and smooth.
- Stir in 1 1/2 cups of the thawed, rinsed and drained (having too much water on the raspberries will soften the pudding) to the pudding. Stir together.
Make the Crust:
- Place the almonds, dates, coconut, and salt into a food processor and pulse to combine.
Serve:
- Place a few tbsp. of crust into a short parfait glass and press into the bottom. Dollop chocolate pudding on top. Garnish with remaining berries and a sprinkle of crust. DEVOUR.