Sunflower Butter Mousse Cups
Recipe Key:
This recipe if for those that don’t want to turn the oven on but crave a little something sweet in this summer heat. With a thick and creamy dairy free sunflower butter mousse, layer of crushed pretzels on the bottom bottom, and dark chocolate shell on top, these mousse cups are down right delicious.
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.
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!
Recipe
Sunflower Butter Mousse Cups
With a thick and creamy dairy free sunflower butter mousse, layer of crushed pretzels on the bottom bottom, and dark chocolate shell on top, these mousse cups are down right delicious.
Print
Pin
Rate
Servings: 2 Serving
Calories: 526kcal
Ingredients
- 1 cup coconut milk - full fat
- ½ cup SunButter - creamy
- 3 tablespoon maple syrup
- ½ tablespoon vanilla
- ⅓ cup pretzels - crushed, optional
- ⅓ cup dark chocolate - melted, optional
- Flaky sea salt to garnish
Instructions
- In a pot, combine the coconut milk, unButter, and maple syrup and heat over medium heat until well combined, stirring consistently.1 cup coconut milk, ½ cup SunButter, 3 tablespoon maple syrup
- Allow the mixture to simmer for 1 - 2 minutes until it’s thick enough to coat the spatula.
- Remove the pot from the heat and stir in the vanilla; set aside.½ tablespoon vanilla
- In individual jars, add a layer of crushed up pretzels to the bottom and pour the SunButter mousse mixture on top, leaving about ½ inch of space on top.⅓ cup pretzels
- Drizzle the melted chocolate on top to create a layer. Use the back of a spoon to put it towards the edges of the jar if needed. Add some extra crushed pretzels and sea salt on top then chill the jars int eh fridge for at least 2 hours, preferably overnight, until solidified.⅓ cup dark chocolate, Flaky sea salt to garnish
- Dive in spoon first and enjoy!
Nutrition
Calories: 526kcal | Carbohydrates: 51g | Protein: 6g | Fat: 34g | Saturated Fat: 30g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 215mg | Potassium: 541mg | Fiber: 2g | Sugar: 29g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 5mg
Did You Make This Recipe?Please leave a comment or pin it to your Pinterest account!
Comments
No Comments