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?
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.
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.
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!
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.
- 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)
- 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
- 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.
- 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.
- 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.
- 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.
- Store in the refrigerator until ready to serve.
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Do you have a breakdown on fats, sugars, protein, carbs, etc for the batch. I realize there are variables, but jut a ballpark would help. I’ve made several batches so far and they ARE wonderful! I make 24 in a batch and have one now and then in the morning… any more keeps me awake at night. I love the “up” feeling from the chocolate! I love flavors and textures in my mouth! I also love that everything in them is Good in all ways! AND, best of all, they don’t set up any food cravings for me! Thanks for sharing the recipe and process!
Thank you so much for your wonderful feedback! I’m so glad you are enjoying the recipe. I do not have a breakdown of nutrition facts. I don’t count calories or macronutrient percentages and practice flexible and intuitive eating instead. That said, I’m sure there are sites that can generate the info you are looking for if you plug in the recipe ingredients.
Hi! These are delicious. Can I store then in the freezer? If not- how long do they last in the fridge?
Hi Sarah – yes you can freeze them and they will last a lot longer, probably a month or two. In the fridge I’d say you should eat them within 4-5 days, although they never last that long around here ;)