Chocolate Mousse Butter Cups with Crusty Almond Base

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OMG, I was actually going to make this like a pie thing but the base was too crumbly it wouldn’t stick, so I switched to a little silicone cup which is so easy to use.

Then, I realised just how brilliant this idea is! Sometimes, the greatest things come unexpectedly like this. It’s so totally exciting!

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I think this is my favourite ever attempt at making avocado chocolate dessert. For some reason, it’s extra rich and chocolatey this time, probably because of the cacao powder (not regular cocoa powder) and extra virgin coconut oil, which both taste brilliant.

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I LOVE how you cannot tell there’s an avocado at all.

And I also love that when you freeze this for about an hour, it becomes all thick and fudgey and like chocolate. Mmmmm.

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Though I really really advise that you use the silicone individual muffin cups as they simply work so well. I have not tried it with the paper ones so I can’t guarantee any good result. If you are not eating them, it’s best to store them in the fridge (not freezer as it would become too hard).

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Chocolate Mousse Butter Cups with Crusty Almond Base

Base
1 dried fig
1/3 cup roasted unsalted almonds (or raw if preferred)
1/4 cup instant quick oats
1 tablespoon hazelnut oil (or extra virgin olive oil/coconut oil)

Topping
1 medium/large avocado
2 tablespoons pure maple syrup
2 tablespoons cacao powder
1 tablespoon lucuma
1 tablespoon extra virgin coconut oil

Add all the base ingredients into the blender and blend until it becomes crumbly and somewhat sticky. Spoon it out into a bowl and set aside.

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Briefly clean out the blender and add the topping ingredients in the blender. Be sure to cut out that large avocado pit and scrape as much of the flesh as possible. Blend on full speed until the topping is smooth, creamy and without lumps. Keep the stuff in the blender, but grab a spoon.

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Add a couple (or three) spoonfuls of the crumbly base onto a silicone cup (if you want, you can use paper cups in a muffin pan. Fill it about 1/3 of the way, and then add a generous big spoonful of topping. Use a spoon to even out the surface and flatten it as much as you can.

Freeze for about an hour and pop them out of the silicone muffin cups and serve.

Optional: Add some cacao nibs and cacao powder on top as garnish.

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Chocolate Mousse Butter Cups with Crusty Almond Base
Serves: 2
 

Ingredients
Base
  • 1 dried fig
  • ⅓ cup roasted unsalted almonds (or raw if preferred)
  • ¼ cup instant quick oats
  • 1 tablespoon hazelnut oil (or extra virgin olive oil/coconut oil)
Topping
  • 1 medium/large avocado
  • 2 tablespoons pure maple syrup
  • 2 tablespoons cacao powder
  • 1 tablespoon lucuma
  • 1 tablespoon extra virgin coconut oil

Instructions
  1. Add all the base ingredients into the blender and blend until it becomes crumbly and somewhat sticky. Spoon it out into a bowl and set aside.
  2. Briefly clean out the blender and add the topping ingredients in the blender. Be sure to cut out that large avocado pit and scrape as much of the flesh as possible. Blend on full speed until the topping is smooth, creamy and without lumps. Keep the stuff in the blender, but grab a spoon.
  3. Add a couple (or three) spoonfuls of the crumbly base onto a silicone cup (if you want, you can use paper cups in a muffin pan. Fill it about ⅓ of the way, and then add a generous big spoonful of topping. Use a spoon to even out the surface and flatten it as much as you can.
  4. Freeze for about an hour and pop them out of the silicone muffin cups and serve.
  5. Optional: Add some cacao nibs and cacao powder on top as garnish.

 

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