How is the cookie dough base made without baking?

The cookie dough base is created by processing raw or dry roasted cashews, pitted Medjool dates, cashew butter, and vanilla extract until the mixture sticks together, then chilling it.

What gives the chocolate mousse its smooth texture?

The chocolate mousse is made by processing all its ingredients in a food processor for 4-5 minutes (or longer), resulting in a smooth, lightly thick consistency.

Can I make larger cups if I don't have a mini muffin pan?

Yes, if a mini muffin pan isn't available, you can easily make larger cookie dough cups using the same method as described for the smaller ones.

How should I store these Mini Cookie Dough Chocolate Mousse Cups?

After assembly, place the cups in the freezer for at least 20 minutes to harden the filling, or store them in the refrigerator until you are ready to serve.

What is the purpose of the cocoa nibs in this recipe?

Cocoa nibs are pulsed into the cookie dough mixture to add a slight crunch and intense chocolate flavor, and can also be sprinkled on top for garnish.

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Mini Cookie Dough Chocolate Mousse Cups
[Vegan, Gluten-Free]

CD By: Caroline Doucet

Author Bio

I’m Caroline, a registered dietitian living in Kelowna, British Columbia. I help others eat more... Read More

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Close-up of mini chocolate mousse cups with a cookie dough base, topped with cocoa nibs, arranged on a serving platter.

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Mini Cookie Dough Chocolate Mousse Cups [Vegan, Gluten-Free]

Dairy Free

Vegan

Decadent, yet healthy, these chocolate cookie dough mousse cups are made in big part from nuts and dates. Not to mention that they’re gluten-free, vegan and sugar-free! Have them as a sweet snack or a healthy dessert.

Ingredients You Need for Mini Cookie Dough Chocolate Mousse Cups [Vegan, Gluten-Free]

Cookie Dough Cups

1 cup cashews, raw or dry roasted unsalted
3/4 cup Medjool dates, pitted
2 tablespoons cashew butter
1 teaspoon vanilla extract
2 tablespoons cocoa nibs

Chocolate Mousse

1 cup cashews, raw or dry roasted unsalted
1 cup light canned coconut milk
1/4 cup coconut oil, melted
1/2 cup cocoa powder
1/2 cup Medjool dates, pitted
2 teaspoons vanilla extract
Pinch of salt

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How to Prepare Mini Cookie Dough Chocolate Mousse Cups [Vegan, Gluten-Free]

Add the cashews, dates, cashew butter and vanilla to a food processor. Process until the mixture sticks together when pressed.
Add the cocoa nibs and pulse a few times to combine.
Transfer the cookie dough mixture to a mini muffin pan. If you don’t have a pan for mini muffins, you can make larger cups.
Press the cookie dough mixture to make 12 small cups. Place in the refrigerator while you make the chocolate mousse.
Make the chocolate mousse: In the same food processor (no need to clean it, but remove crumbs), add all the mousse ingredients. Process until smooth, 4-5 minutes (or longer, depending on the strength of your food processor). The mixture should be lightly thick.
Scoop the chocolate mousse into each cookie dough cup. There should be some mousse leftover. Top each cup with a sprinkle of cocoa nibs if desired.
Place the cups in the freezer for at least 20 minutes until the filling hardens or store it in the refrigerator until ready to serve.