MOUSSE: the creamiest, dreamiest dessert of them all (it’s greatness warrants all caps).
Chances are it resides in your “off-limits” or “only on special occasions” food drawer. It’s probably gathering dust. This recipe is here to change that.
Low in sugar, high in protein, and composed of 3 simple layers of goodness, this vanilla protein mousse is proof that dessert doesn’t have to be limited to once-a-week “cheat” days. (You can let out that sigh of relief).
The secret weapon? Vanilla protein powder.
Moo-Free Vanilla Protein Mousse
Protein powder, in dessert? Yes, yes, (resounding) yes.
Not only does protein powder make these mousse cups more satiating, but it adds more flavor and depth, all without the help of added sugar (just make sure the protein brand you pick isn’t chalk full of strange ingredients and artificial sweeteners!).
In addition to being low in sugar, these protein cups are also dairy and gluten-free. Hoorah for allergy-inclusive mousse!
◇ The crust is oh-so-chewy and flaky like a pie crust.
◇ The creamy filling tastes like coconut vanilla soft-serve (i.e. magic!?)
◇ + The dark chocolate topping adds the perfect rich, crackly crunch!
These protein mousse cups make the perfect healthy afternoon snack (or dessert following a romantic candlelit dinner!).
+ SO easy to make!
Dreamy Vanilla Protein Mousse Cups
Dairy-Free Vanilla Protein Mousse that is super easy to whip together! Composed of 3 layers of magic: a CHEWY crust, CREAMY vanilla center, + CRACKLY top!
- 1/3 cup rolled oats
- 1/3 cup shredded coconut
- 2 tbsps vanilla pea protein powder (I used Nothing Naughty pea protein)
- 2 heaping tbsps salted peanut butter (if yours is unsalted, simply add another pinch or two to taste)
- 1 heaping tbsp brown rice syrup (or other syrup of choice)
- 1 tbsp coconut oil, melted
- Small pinch or two salt (to taste)
- 1/2 heaping cup full-fat canned coconut cream (chilled overnight in the fridge*; choose a brand with ~90% coconut for best results*)
- 2-3 tbsps vanilla pea protein powder
- 1/2 tsp vanilla extract
- ~1-2 tbsps milk (only as needed to aerate the cream)
- Powdered sugar or stevia/erythritol to taste (optional, add if you’d like more sweetness)
- 50g/2oz (~1/3 cup) chopped dark chocolate of choice
Blend the dry crust ingredients in a high-speed food processor or blender until a mostly fine meal forms. Pour into a bowl and stir through wet ingredients until mixture clumps together like dough.
Press into ~4 standard-size muffin liners. If mixture is too dry/crumbly, add more PB or syrup 1 tsp at a time. Pop in freezer.
Whip together all of the coconut cream ingredients (minus the milk). Add a small dash or two milk as needed if too dense. Mix for ~1-3 min or until creamy. Taste and add powdered sugar or stevia if you'd like a bit more sweetness.
Fill cups with coco cream and pop back in freezer.
Melt chocolate on low heat until smooth. Spoon over cups and return to fridge. Allow to chill for several hours or overnight so that the mousse can thicken up nicely 🙂
*Chilling the coconut cream in the fridge overnight (at least ~10-12 hours) helps thicken it up. It also helps separate the cream and liquid in the can (the coconut water settles on the bottom), making it easier to scoop out the cream. Reserve the coconut water for another use (smoothies or curries!). *Not all coconut creams are created equal! It's best to use a brand with a higher fat percentage, preferably ~90% coconut cream. If you're located in NZ, I recommend Pams coconut cream if you can get your hands on it (I've purchased it at New World). I've also had some success with Fia Fia (from Countdown) in other recipes, but it does contain more emulsifiers (meaning the cream and water don't separate as much), so the mousse will be more runny and have a less "whipped" texture. I don't recommend Pacific Crown, as it resulted in a gritty mess. Other brands may work too, those are just the ones I've tried and had success with! If you're in the U.S., check out Minimalist Baker's helpful guide !