Blackberry Chocolate Mousse Cups


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)
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 4 hours


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


  • 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).



*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: 493Fat: 40gSugar: 20gSaturated Fat: 26g
Protein: 5gFiber: 5gSodium: 8mgCarbohydrates: 34g
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