Raw Chocolate Mousse Pops by panaceas_pantry | Quick & Easy Recipe | The Feedfeed
Raw Chocolate Mousse Pops
(14)
"5-ingredient chocolate mousse magnums 🍦😋. The filling is refined sugar free- but then I went and dipped them into vegan white chocolate. A delicious choice, no doubt- but one that is totally optional. If you wanna stick with the low sugar theme, dip them into at least 70% dark choc, and drizzle with Loving Earth caramel chocolate for that extra sexy drizzle (as pictured)."
-- @panaceas_pantry

Details

Prep time 4hrs 30mins
Serves or Makes: 5

Recipe

  • 2 cups cashews, raw, soaked 4 hours
  • 1/ 2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 1/ 3 cups coconut milk
  • 1-3 tablespoons maple syrup
  • 1 pinch salt
  • 2 teaspoons cacao nibs, maca powder or adaptogens, optional

Method

  • Step 1

    Drain cashews, rinse well. Set in a high-speed blender with remaining ingredients (start with less maple, if desired) and blend until silky smooth. Taste, and add extra maple, to suit your preference.

  • Step 2

    Divide between silicone popsicle moulds (this made 5 in mine), then insert popsicle sticks. Freeze for at least 3 hours.

For the Chocolate Coating

  • 7 ounces chocolate, of choice (i used vegan white chocolate)
  • 1 teaspoon coconut oil
  • 2 tablespoons caramel chocolate sauce, optional

To Make the Chocolate Coating

Method

  • Step 1

    Place the chocolate and coconut oil in a heatproof bowl set over a pot of just simmering water. Melt slowly, then remove from heat and allow to cool (and thicken) for 5 minutes.

  • Step 2

    Remove mousse pops from the freezer and unmold. Line a tray with baking paper. Dip each pop into the melted chocolate, and set on the baking paper. Add optional caramel chocolate drizzle, then set in the fridge or freezer until chocolate is hard.

  • Step 3

    Store these in an airtight container in the freezer for ice creams (allow 5 minutes to defrost) or fridge to enjoy as a mousse-style pop.

I made these with minimal maple syrup, as the vegan chocolate provided all the sweetness necessary. You may want to think about how sweet your chocolate coating is, to decide how much maple you want to add.