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Blackberry Chocolate Mousse Cups
Summery sweet blackberry coconut cream topped off with a fluffy two ingredient dairy-free dark chocolate mousse. Decadently vegan and paleo! (SCALE 1x2x3x)
Ingredients
Chocolate Mousse
- 1 cup (240g) full-fat coconut milk
- 1 cup (180g) Hu Gems
Blackberry Cream
- 1 cup (250g) coconut cream*
- ½ cup (70g) blackberries (or any berries)
- 1 tbsp maple syrup
- 1 tbsp lemon juice
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).
Video
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 | Fat: 40g | Sugar: 20g | Saturated Fat: 26g |
| Protein: 5g | Fiber: 5g | Sodium: 8mg | Carbohydrates: 34g |
