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!
- Prep time
- 4 hr
- Cook time
- 2 hr 48 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 cup (240g) full-fat coconut milk
- 1 cup (180g) Hu Gems
- 1 cup (~250g) coconut cream*
- 1/2 cup (70g) blackberries (or any berries)
- 1 tbsp maple syrup
- 1 tbsp lemon juice
Instructions
- 1
Melt the coconut milk with the Hu Gems. Stir until smooth.
- 2
Chill for 2-3 hours until solid to the touch (or freeze to speed it up).
- 3
Puree blackberries with the maple syrup and lemon juice until smooth and not seedy.
- 4
In a large bowl, beat the coconut cream with 2-3 tablespoons of berry puree until creamy and light.
- 5
Spoon blackberry cream into the bottom of four jars, filling each halfway. Swirl in leftover berry puree. Refrigerate
- 6
Beat the chocolate mixture until thick and fluffy with no lumps.
- 7
Spoon on top of the berry layer. Top each jar with a handful of berries.
- 8
Serve immediately, or chill 4-8 hours for a thicker texture (recommended).