"VG-GF OAT CUPS WITH VEGAN CHOCOLATE MOUSSE. Hello lovely people! Ready for the weekend? So hot here that I think I will spend the weekend at the swimming pool or at the beach."
Mini Chocolate Mousse Oat Cups
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 15mins
Serves or Makes: 10-12
Recipe Card
ingredients
- Oat Cup Crust:
- 1 1/3 cups raw almonds
- 1 1/4 cups fine oats
- 1/3 cup plain gluten free flour
- 3 tablespoon maple syrup
- 1/4 cup vegetable fat
- 1/4 cup vegetable milk
- Vegan Chocolate Mousse:
- 1 cup silken tofu
- 9 ounces dairy free chocolate
- 2 tablespoon cacao powder
- 1/2 cup vegetable fat
Method
Step 1
To make the oat cup crust:
Step 2
Preheat the oven to 300℉ and grease a mini muffin pan with baking spray. Set aside.
Step 3
Blend all the crust ingredients in a food processor until it gathers and sticks together a bit.
Step 4
Scoop the mixture into the pan and press into the bottom and sides of each cupcake cavity.
Step 5
Bake for 10 - 15 minutes, then set aside to cool.
Step 6
To make the mousse:
Step 7
Blend all the mousse ingredients in a food processor until creamy.
Step 8
Pour the mousse into the cooled cups. Enjoy!