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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Open the refrigerated can of coconut milk without shaking it. Scoop the solid coconut cream into a chilled mixing bowl, leaving behind the coconut water.
Whip the coconut cream using a hand mixer or whisk until light and fluffy. This may take a few minutes.
Melt the chopped dark chocolate in the microwave in 20-second intervals or over a double boiler. Set aside to cool slightly.
Add the melted chocolate, cocoa powder, maple syrup, and vanilla extract to the whipped coconut cream. Gently fold together until well combined. Taste and adjust the sweetness if needed.
Place a layer of mashed raspberries at the bottom of your serving glasses or bowls.
Spoon the chocolate mousse over the raspberries to create a second layer.
Top the mousse with a layer of crushed vegan dark chocolate cookies.
Refrigerate the assembled desserts for at least 50 minutes to set.
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Make sure the cookies are vegan and contain no dairy.
Can I use light coconut milk instead of full-fat?
Full-fat coconut milk is recommended for a creamier texture, but light coconut milk can be used if necessary, though the mousse may be less rich.
How can I make the mousse sweeter?
Adjust the sweetness by adding more maple syrup or agave syrup to taste.
Can I prepare this dessert in advance?
Yes, you can prepare the mousse cups a day in advance and store them in the refrigerator until serving.
What can I use instead of vegan dark chocolate cookies?
You can substitute with any vegan cookie of your choice, such as oatmeal or ginger cookies.
How long should I refrigerate the mousse cups?
Refrigerate the mousse cups for at least 50 minutes to set, but overnight chilling is recommended for best results.
