This silky, creamy and decadent dessert is the perfect portion size to treat yourself, your family, your sweetheart or your girls friends with. I took this to my last girls game night and it was a huge hit! The combination of coconut cream, raw cocoa powder and coffee make a delicate and delicious mousse filling that will satisfy any sweet tooth.
It’s simple to make and you can feel good knowing that is if filled with healthy ingredients. Bonus, it’s dairy & gluten free!
Here’s what you need:
Coconut Mocha Mouse filling
- 1 box gluten free crispy chocolate cookies
- 10 – 4oz size ball jars
- 2 cans creamed coconut – chilled
- 1 cup raw cocoa powder
- 1/2 cup coconut sugar
- 1/2 cup cold brew coffee
- 2 tsp. vanilla extract
- dash of sea salt
Directions: place at least 10 cookies in a plastic baggie and crumble, set aside. In your blender place coconut cream, cocoa powder, sugar, coffee, vanilla and salt. Pulse together until blended. Place blender jar in the fridge. Fill the bottom of each jar with the cookie crumb. Fill each jar with the mousse filling about 3/4 full. Place lids on and store in fridge for at least 2 hours and until ready to serve. Top with a dollop of whipped cream and dark chocolate shavings.
Coconut Whipped Cream
- 1 can coconut cream – chilled
- 1/2 c powdered sugar
- 1 tsp. vanilla extract
Blend all ingredients with an electric mixer until desired consistency. Store in the fridge covered until ready to serve.
These will keep for up to 5 days in your fridge, covered! Top with whipped cream when ready to serve.