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For those who love peanut butter cups, wait to attempt these chocolate mousse cups. Their candy and smooth filling enhances the darkish and decadent chocolate completely. They’re dairy, gluten and soy-free, in addition to uncooked vegan.
Uncooked Chocolate Mousse Cups [Vegan]
Components You Want for Uncooked Chocolate Mousse Cups [Vegan]
For the filling
- 1/2 cup coconut butter
- 1/2 cup coconut oil
- 1/2 cup cocao powder
- 1/4 cup agave syrup
- 1/4 cup coconut milk
- 1/4 cup cashew butter
- 1 teaspoon vanilla extract
- pinch of salt
For the chocolate
- 5 tablespoons coconut oil
- 5 tablespoons cacao powder
- 4 tablespoons agave syrup
Easy methods to Put together Uncooked Chocolate Mousse Cups [Vegan]
- Soften the coconut oil wanted for the chocolate and the and filling.
- In a blender, place all of the filling substances besides the coconut oil. As soon as the substances are properly mixed, add the coconut oil and mix low pace till properly included. Protect the combination within the freezer for about 10 min.
- In a bowl, combine 5 tablespoons of melted coconut oil with 5 tablespoons of cacao powder and 4 tablespoons of agave.
- Pour a bit of little bit of chocolate within the backside of every cupcake mildew and protect them within the freezer for about 5 min.
- When the chocolate has solidified, put a tablespoon of the filling within the middle of every mildew (do not let it contact the edges or the chocolate won’t cowl them utterly). Then pour the remainder of the chocolate into every mildew ensuring it covers all the filling and touches the edges. Chill for a pair hours till they’re exhausting and you may take them out of the molds.
