Chocolate Raspberry Mousse Cups (Edit recipe)

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These decadent mousse cups are completely vegan, gluten free, and refined sugar free! Made with a velvety smooth protein packed chocolate mousse filling, a raspberry jam topping, all wrapped in rich sea salted dark chocolate!

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

12

Serves: 15

Ingredients

1 whole Coconut Cream, 1 Can- see notes
0.25 cup Cashew Butter
.25 cup Pure Maple Syrup
4 Tbsp Chocolate Protein Powder, Vegan if need be
1 Tbsp Cocoa Powder

Raspberry jam

.75 cup Raspberries, Organic, Fresh or frozen
2 Tbsp Chia Seeds
2 Tbsp Water

Coating

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Melt dark chocolate with a pinch of coconut oil in 30 second intervals, stirring in between
Pour and coat the inside of silicone cupcake liners
Freeze for 5 min until hard
Blend all of the coconut cream from 1 can of coconut cream, saving the liquid aside, with the remaining ingredients
Add a splash of coconut if needed to fully blend until creamy
Pour into chocolate lined cupcake liners and freeze for 2 hours
Make raspberry jam by combing ingredients on stove top on low heat, mashing berries as they warm. Once mashed and combined, set the mixture aside to cool and thicken
Once chocolate mousse is mostly hard, spoon jam filling overtop, then top with more melted dark chocolate and flaky sea salt
Freeze another 15min
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	129
Fat:	8 g
Carbohydrates:	13 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	61 mg
Fiber:	3 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.