Strawberry Chocolate Mousse Cups (V)
Nutrition Facts
24 each Serving Per Container
Serving size 2 each
| Amount Per Serving | ||
|---|---|---|
|
Calories |
190 |
|
| % Daily Value* | ||
| Total Fat 11g | 14% | |
| Saturated Fat 6g | 31% | |
| Cholesterol 0mg | 0% | |
| Sodium 10mg | 0% | |
| Total Carbohydrate 15g | 5% | |
| Dietary Fiber 2g | 6% | |
| Sugars 15g | ||
| Includes Added Sugars 15g | 15% | |
| Protein 2g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 26mg | 2% | |
| Iron 2mg | 10% | |
| Potassium 220mg | 6% | |
Ingredients
- 1 cup Cashews, Unsalted, soaked for at least 4 hours
- 1/4 cup Almond Milk, Unsweetened
- 3 tbsp Maple Syrup
- 2 tbsp Cocoa Powder, Unsweetened
- 1 tsp Vanilla Extract
- 1/4 cup Chocolate Chips, Dairy-Free, melted, cooled
- 1/2 cup Strawberry Jam
- 4 tbsp Coconut Oil, melted
- 4 tbsp Cocoa Powder, Unsweetened
- 3 tbsp Maple Syrup
Method of Preparation
Step 1
Soak cashews in water for at least 4 hours, overnight is best. Completely cover them.
Drain the cashews and discard the water.
In a high-speed blender combine the soaked cashews, almond milk, 3 tbsp maple syrup, 2 tbsp cocoa powder, vanilla, and melted chocolate.
Blend until smooth.
Step 2
Pour batter into 24 mini muffin trays, preferably silicone trays.
Step 3
Top with strawberry jam and place in the freezer for 3-4 hours.
Step 4
Mix the melted coconut oil, cocoa powder, and maple syrup together in a bowl.
Step 5
Remove the mousse cups from the freezer and their molds.
Dip each cup into the chocolate, using two forks. Allow the excess chocolate to run off.
Step 6
Place on a lined sheet pan. Top with flaky sea salt and freeze-dried strawberries.
Set in the fridge for 1 hour before enjoying! Store in the fridge or freezer.
