Savor these rich, chocolatey cups with a super creamy coconut and chocolate mousse filling. After topping each mousse cup with homemade cherry chia seed jam, cover with a thick layer of Dark Pink Himalayan Salt Chocolate. These no-bake chocolate treats are great all summer long and they are naturally vegan and gluten-free.
1 ½ cups fresh cherries, pitted weight
2 tbsp maple syrup
1 tsp vanilla essence
1 tbsp chia seeds
4 ¼ bars of Divine Dark Chocolate with Pink Himalayan Salt, chopped small
2 tbsp coconut oil
Flaked almonds, flaked coconut, cacao nibs, or other toppings
1 can full-fat coconut milk, chilled (to provide ½ cup coconut cream)
½ cup smooth cashew or almond butter
1 tbsp maple syrup
1½ tsp vanilla essence
1 tbsp cocoa powder
Chill the coconut milk for the mousse in the fridge overnight.
Make the cherry chia jam ahead of time as it needs to cool down: chop the cherries into small pieces and add to a small saucepan with the maple syrup and vanilla. Warm the cherries and allow to bubble for 8-10 minutes till sticky and soft. Stir in the chia seeds and remove from the heat. Pour into a small bowl and allow to cool fully (you can use the fridge to speed this up).
Line a muffin tray with 12 cases. Melt together the chocolate and coconut oil and use half to line the bottom of the 12 cases. Spoon the mix up the sides of the cases, too. Chill in the freezer for 10 minutes to harden.
Meanwhile, make the mousse: without shaking the can, scoop the solid cream part from the coconut milk to equal ½ cup (save the rest for curries and smoothies). Add the coconut cream to a bowl with the cashew butter, maple and vanilla. Whisk till smooth then whisk in the cocoa powder (don’t worry if it appears to split).
Fetch the chocolate coated cases and fill each case with some of the mousse mix. Now spoon over the cherries. Cover the mousse and cherries with the remaining melted chocolate to seal in all the edges.
Sprinkle over some flaked almonds, coconut and cacao nibs and freeze for 6 hours or overnight till set.
