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Mini Cookie Dough Chocolate Mousse Cups
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5 from 2 votes

Mini Cookie Dough Chocolate Mousse Cups

Decadent, yet healthy, these chocolate cookie dough mousse cups are made in big part from nuts and dates. Not to mention that they're gluten-free, vegan and sugar-free! Have them as a sweet snack or a healthy dessert.
Prep Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: vegan
Servings: 12


Cookie Dough Cups

  • 1 cup cashews, raw or dry roasted unsalted
  • 3/4 cup Medjool dates, pitted
  • 2 tablespoons cashew butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa nibs

Chocolate Mousse

  • 1 cup cashews, raw or dry roasted unsalted
  • 1 cup light canned coconut milk
  • 1/4 cup coconut oil, melted
  • 1/2 cup cocoa powder
  • 1/2 cup Medjool dates, pitted
  • 2 teaspoons vanilla extract
  • Pinch of salt


  • Add the cashews, dates, cashew butter and vanilla to a food processor. Process until the mixture sticks together when pressed.
  • Add the cocoa nibs and pulse a few times to combine. 
  • Transfer the cookie dough mixture to a mini muffin pan. If you don't have a pan for mini muffins, you can make larger cups. 
  • Press the cookie dough mixture to make 12 small cups. Place in the refrigerator while you make the chocolate mousse.
  • Make the chocolate mousse: In the same food processor (no need to clean it, but remove crumbs), add all the mousse ingredients. Process until smooth, 4-5 minutes (or longer, depending on the strength of your food processor). The mixture should be lightly thick.
  • Scoop the chocolate mousse into each cookie dough cup. There should be some mousse leftover. Top each cup with a sprinkle of cocoa nibs if desired.
  • Place the cups in the freezer for at least 20 minutes until the filling hardens or store it in the refrigerator until ready to serve.


To remove the cups from the muffin tins, you can use a butter knife on the sides. You could also add a strip of parchment paper to each cup before pressing in the cookie dough mixture. This way, you can gently pull on each side of the strip to remove the cups.
You don't need to soak the cashews in this recipe.
Keep the leftover chocolate mousse in the fridge in an airtight container. It's great eaten as is.
Don't have cashew butter? Try other nut butters, such as almond butter.
This recipe is inspired by Half Baked Harvest's no-bake chocolate mocha fudge and coconut tarts.