No Bake Chocolate Mousse Cups {Gluten-Free, Nut-Free, Vegan}
 
Prep time
Total time
 
These little No Bake Chocolate Mousse Cups are so decadent and delicious, you'd never believe these guys are made from whole food ingredients, allergy-free! These babes are vegan, gluten-free, nut-free, soy-free and refined sugar-free.
Author:
Serves: 17
Ingredients
  • Crust:
  • 1 cup of gluten-free certified oats
  • 1 cup + 2 T. shredded unsweetened coconut
  • ½ cup sea salt watermelon seeds ( I used Go Raw)
  • 15 pitted (soaked) dates
  • ½ tsp. Nutmeg
  • ½ tsp. Cinnamon
  • 1 T. Colavita olive oil (or coconut oil (melted)
  • 2 drops liquid stevia ( I used Nu Naturals)
  • Filling:
  • 2 small - medium size ripe avocados
  • ¼ cup raw cacao powder or cocoa powder
  • 1 T. + 3 tsp. pure maple syrup (use more if you want it to be sweeter)
Instructions
  1. Crust:
  2. Soak pitted dates in hot water for 5 minutes then drain and discard date water.
  3. In a food processor add ingredients in this order: dates, shredded coconut, gluten-free oats, watermelon seeds, spices, olive oil and liquid stevia.
  4. Process and pulse until mixture is formed (about 5 minutes or more depending on the strength of your food processor).
  5. Add spoonfuls of mixture to a mini muffin tin.
  6. Flatten with your fingers so it fits into the mini muffin tin.
  7. Chill in the fridge for 15 minutes.
  8. Once chilled, use your fingers to create a dip/cup in the center of the crust for the chocolate mousse, by pressing your fingers into the center and molding it to create a cup shape.
  9. Chill again for 15 minutes then pop them out of their molds by using a knife (or see tip below) around the edges and set aside.
  10. Keep them in the fridge while you make the chocolate mousse.
  11. Filling:
  12. Add all Mousse ingredients to a food processor and process until creamy and smooth.
  13. Taste it to make sure you are okay with the sweetness. If it's too decadent, add more maple syrup. You can add up to 3 T.
  14. Then add the mixture to a disposable pastry bag and pipe the mousse into the cups.
  15. Sprinkle with finely shredded coconut as a garnish.
Notes
Keep these no bake cups in the fridge when not serving them.
Keeps for a few days - avocado is perishable.
If you don't know how to use a pastry bag, simply use a spoon to add the mousse. If you are interested in buying a pastry bag, I like disposable ones you can throw away by Wilton. You don't have to use a tip, you can cut the bottom of the bag on a diagonal to create a fake tip and pipe. See pictures above for reference.
Recipe by ​Goodie Goodie Gluten-Free at https://goodiegoodieglutenfree.com/no-bake-mini-chocolate-mousse-tarts-gluten-free-nut-free-vegan/