Can I use a different sweetener instead of agave syrup?

While agave syrup is used for both the filling and chocolate, you could experiment with maple syrup, though it might alter the final texture and sweetness slightly.

Why do I need to freeze the filling mixture?

Freezing the filling for about 10 minutes helps it firm up slightly, making it easier to handle and preventing it from fully melting when placed into the chocolate shell.

How do I ensure the chocolate covers the filling completely?

After placing the filling, pour the remaining chocolate carefully into each mold, ensuring it touches the sides to fully encase the mousse. Chilling for a couple of hours will solidify it.

How should I store these Raw Chocolate Mousse Cups?

Once hard, remove the mousse cups from their molds and store them in an airtight container in the refrigerator or freezer until ready to serve, as they are coconut oil-based.

What is coconut butter and why is it used in this recipe?

Coconut butter, a key ingredient in the filling, is made from pureed coconut meat. It provides a rich, creamy texture and helps the mousse set firmly when chilled.

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Raw Chocolate Mousse Cups
[Vegan]

CC By: Carlota Cassou

Author Bio

Carlota Cassou is a doctor in medicine, a Health Coach, and a Raw Food Chef.... Read More

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A close-up of several raw vegan chocolate mousse cups, showcasing their dark chocolate shell and creamy light brown filling, artfully arranged on a serving plate.

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Chocolate

Raw Chocolate Mousse Cups [Vegan]

Dairy Free

Vegan

If you love peanut butter cups, wait to try these chocolate mousse cups. Their sweet and soft filling complements the dark and decadent chocolate perfectly. They are dairy, gluten and soy-free, as well as raw vegan.

Ingredients You Need for Raw Chocolate Mousse Cups [Vegan]

For the filling

1/2 cup coconut butter
1/2 cup coconut oil
1/2 cup cocao powder
1/4 cup agave syrup
1/4 cup coconut milk
1/4 cup cashew butter
1 teaspoon vanilla extract
pinch of salt

For the chocolate

5 tablespoons coconut oil
5 tablespoons cacao powder
4 tablespoons agave syrup

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How to Prepare Raw Chocolate Mousse Cups [Vegan]

Melt the coconut oil needed for the chocolate and the and filling.
In a blender, place all the filling ingredients except the coconut oil. Once the ingredients are well combined, add the coconut oil and blend low speed until well incorporated. Preserve the mixture in the freezer for about 10 min.
In a bowl, mix 5 tablespoons of melted coconut oil with 5 tablespoons of cacao powder and 4 tablespoons of agave.
Pour a little bit of chocolate in the bottom of each cupcake mold and preserve them in the freezer for about 5 min.
When the chocolate has solidified, put a tablespoon of the filling in the center of each mold (don't let it touch the sides or the chocolate will not cover them completely). Then pour the rest of the chocolate into each mold making sure it covers all of the filling and touches the sides. Chill for a couple hours until they're hard and you can take them out of the molds.