Salted Caramel Chocolate Mousse Cups

Healthy chocolate mousse. Now this is something I’ve been working on for a while because it’s my husbands favourite dessert and I think I’ve nailed it. The mousse is really rich so I’ve paired it was a super sweet base to eat as an on the go treat instead of eating from the bowl.  



  • 1 cup pitted dates

  • 1 cup dedicated coconut

  • 1/2 cup of date water

  • 1/2 tsp salt

Top layer

  • 2 tbs aquafaba (chickpea liquid)

  • 1 can chickpeas rinsed and drained (keep liquid)

  • 2 tbs date syrup

  • 2 tbs cacao powder

 Raw integrity chocolate to melt over the top.


  1. Soak the dates in hot water (keep the water)

  2. Blend all based ingredients in a food processor and add the date water a table spoon at a time until it forms a dough.

  3. Press into a slightly oiled muffin tin and place in the fridge.

  4. Add all the top Layer ingredients into a food processor. Add more of the chickpea liquid if a mouse is not forming.

  5. Spoon on to the bases layer and place into freezer for 2-4hrs.

  6. Remove from freezer and take out of tin. Run hot water over the bottom of tin to soften to help removal from tin.

  7. Melt 8 squares of chocolate and drizzle of the top.

  8. Store in the fridge for 1-2 weeks in an airtight container.

Makes 8 large or 16 mini cups.