Chocolate Mousse Cups |

If you’ve ever made your own homemade nut or seed milk, you’ve probably wondered what to do with all the leftover pulp. Sure you could toss it in the compost or dehydrate it and use it in place breadcrumbs, but what if there was a less fussy, chocolatey way to use it?

Chocolate Mousse Cups |

I give you Chocolate Mousse Cups!

Never again will you grumble about throwing away perfectly good (and expensive) nuts and seeds or scour the internet for yet another, not so tasty dip or cracker recipe to use up your leftover pulp! And if you want to be super lazy (which never happens to me, by the way…) the chocolate mousse is super delicious all on its own.

Chocolate Mousse Cups |

Not only can you make this chocolatey decadent dessert in a few minutes with simple ingredients, you can also impress your friends with a fancy-pants dessert that looks like you spent hours in the kitchen. All while using up your leftovers. What more could you ask for?

As you can tell I’m a little excited to share these with you.

Chocolate Mousse Cups |

Did I mention that you’ll also be getting a good dose of healthy fats for improved metabolism, mood boosting magnesium, as well as a hefty dose of antioxidants for protection against cardiovascular disease? The balance of fat will keep you satisfied with just one (even though they’re tasty enough to want seconds). These little guys are tasty and powerful!

Chocolate Mousse Cups |

Chocolate Mousse Cups |

You may even be inspired to start making your own milk, just so you can have left over pulp to turn into dessert! I happen to have an awesome infographic to get you started.

Next time you have left over pulp lying around you’ll see it as a sweet opportunity.

You’re welcome!

Chocolate Mousse Cups

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: makes 12 cups

Chocolate Mousse Cups


    For the chocolate:
  • ¼ cup raw honey or maple syrup
  • ½ cup coconut oil
  • ¼ tsp. of salt
  • ¾ cup raw cacao powder or natural cocoa powder (not Dutch processed)
  • For the mousse:
  • ¾ cup nut milk pulp
  • ¼ cup raw cacao powder or natural cocoa powder (not Dutch processed)
  • 1 Tbsp. lucuma powder (optional)
  • ¼ cup coconut oil
  • ¼ cup coconut cream from the top of a can of full-fat coconut milk
  • ¼ cup maple syrup
  • ½ tsp. of salt
  • Optional toppings: cacao nibs and coconut flakes


  1. Start by making the chocolate (or skip this part if you’re just making the mousse). In a double boiler or a heat safe bowl set over a pan of simmering water, melt the coconut oil, honey and salt, stirring until the oil is just melted. Remove from heat and whisk in the cacao powder.
  2. Line a 12-cup muffin pan with cups (I used silicone, but paper will work). Measure a tsp. of the liquid chocolate mixture into each cup and place in the fridge or freezer until firm, about 10min.
  3. Meanwhile, combine all the mousse ingredients in a large bowl and mash with a fork until everything is well combined. Warming the coconut oil slightly, so that it’s soft but not liquid will help if your oil is on the hard side.
  4. Roll the mousse into 12 equal balls and press each into the chilled muffin cup. Top with the remaining liquid chocolate, about 1 ½ tsp. each. Sprinkle with cacao nibs and coconut flakes if using and chill in the fridge until firm.
  5. Store in the refrigerator until ready to serve.

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