Buy Now → No Bake Chocolate Mousse Bars (Vegan)
These chocolate mousse bars are a rich, fudgy treat made with whole food ingredients like cacao, coconut, and avocado.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 16 servings 1x
- Category: Dessert, Snack
- Method: Process
- Cuisine: Vegan, Gluten Free, Dairy Free, Paleo
Ingredients
Scale
Crust
- 1 cup raw pecans or walnuts
- 3/4 cup raw cashews
- 4 medjool dates, softened for 5 minutes in very hot water
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Filling
- 1/3 cup coconut oil, (74 grams)
- 1 13.5 oz can coconut cream, 1 2/3 cups
- 3/4 cup pure maple syrup
- 3/4 cup raw cacao powder, (72 grams)
- 3/4 cup mashed ripe avocado, (1 large avocado)
- 1 teaspoon instant espresso powder (optional)*
- dash sea salt
- 2 teaspoons vanilla extract
Instructions
- Line an 8 by 8 inch baking pan with a parchment paper sleeve, leaving a 2 inch overhang on two sides. Oil the 2 sides of the pan not covered in parchment paper.
- Make the crust first. Place the pecans, cashews, dates, vanilla and salt into the bowl of a food processor and pulse until you get a crumbly but sticky mixture. When it begins to stick to itself, you know it’s ready!
- Press the crust mixture into the bottom evenly. (see chef’s tips and photo above). Refrigerate while you prepare the filling.
- Make the filling. Melt coconut oil. Put coconut oil, coconut cream, maple syrup, cacao, mashed avocado, espresso powder, salt, and vanilla into a food processor and process until completely smooth, about 1 minute, scrape down the sides as needed.
- Pour the chocolate mousse filling into the pan. Spread the filling evenly and place in the refrigerator for 4 hours or overnight to allow it to set. If you’re in a hurry put it in the freezer for 2 hours.
- Run a knife around the 2 sides without the parchment paper to loosen. Pull up and out of the pan using the parchment overhang.
- Put in the freezer for 15 minutes to make cutting easier. Use a sharp knife to cut into squares.
- Serve topped with shaved dark chocolate and coconut or regular whipped cream if desired.
Notes
Cooking time is chilling time, no baking required.
The instant espresso powder is optional but adds depth to this simple dessert.
Nut Free Crust Ingredients – Follow same directions as above.
- 1 cup shredded coconut
- 3/4 cup raw pumpkin seeds (pepitas) or sunflower seeds
- 4 soft medjool dates, pitted
- ¼ teaspoon sea salt
- 1 teaspoon vanilla