These Sunflower Butter Mousse Cups are your no‑bake dream come true—thick, creamy, and totally dairy‑free, with a snappy pretzel crunch at the bottom and a glossy dark chocolate shell on top. Sunshine in a jar—nut‑free, guilt‑free, and absolutely swoon‑worthy.

A glass cup filled with creamy dessert topped with a layer of dark chocolate and crushed pretzels, with a spoon scooping from the center; broken pretzel pieces are scattered around the cup.

You will also love my vegan chocolate mousse, s'more parfait with chocolate pudding, and my banana pudding made with dairy free milk recipes!

No Oven? No Problem!

These little cuties are just what the doctor ordered when you want something sweet without turning on the oven or making a giant mess. They're no-bake, nut-free, and made with just a handful of pantry-friendly ingredients—but taste like something you'd find behind the glass at a fancy café. That sunflower butter mousse? Unreal. Creamy, dreamy, and just the right amount of sweet thanks to a splash of maple syrup. They’re the perfect snack-meets-treat situation for when you want something indulgent but also kinda feel like a responsible adult.

A woman with long red hair, wearing a brown sweater and jeans, smiles while standing in a modern kitchen beside a counter with fresh lettuce and hibachi steak bowls. Marble backsplash and gold kitchen accents are visible in the background.

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

Ingredients Notes

Coconut Milk - This is the base of the mousse. Make sure to use full fat coconut milk.
Sunflower Butter - Needed to achieve a thick consistency while also contributing to a nutty flavor, without the nuts!
Maple syrup - Adds a touch of natural sweetness without overpowering the mousse. Substitute with honey or agave if needed.

Let's Make Mousse!

A saucepan filled with milk and a large dollop of peanut butter on top, sitting on a wooden surface under direct light. — **Step 1** : Melt the coconut milk, sunflower butter, and maple syrup together.

A pot of smooth, golden-brown roux being stirred with a spatula, shown in natural sunlight on a wooden surface. — **Step 2** : Add vanilla extract.

A glass cup filled with chocolate pudding, topped with crushed pretzels, sits on parchment paper beside two metal spoons and scattered pretzel pieces. Another cup and a small bowl of pretzels are nearby. — **Step 3** : Pour into jars with crushed pretzels on the bottom and add a layer of melted chocolate on top.

Sunflower Butter Mousse Tips

Use a medium to medium-low heat when melting down the coconut milk and sunflower butter to prevent burning.
If you prefer thing on the sweeter side, I recommend adding another 1 tablespoon maple syrup and tasting the mousse until you achieve your desired sweetness.
Allow the mousse to chill for at least a few hours in the fridge. The longer it chills, the thicker the mousse!

Check out these recipes for more fun snacks

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Recipe