Six ingredient frozen snickers mousse cups made without gluten, eggs, dairy, or refined sugar! A wholesome, no-bake, ice cream-like treat.
These frozen snickers mousse cups have been my recent sweet treat obsession to beat the summer heat. Made with an nutty oat nougat base, creamy peanut butter mousse, and crisp chocolate, they’re so simple but so darn good!! Bonus points for not having to turn the oven on and turn my kitchen into a sauna. I love that these treats are made with wholesome plant-based ingredients, but they taste so decadent! Warning, they’re addicting. I’ve been making multiple batches a week because my partner and I just can’t stop eating them. But don’t just take my word for it, see for yourself 🙂
Key Ingredients
- Silken Tofu ⟶ The magical ingredient that makes the mousse light and creamy. I love using silken tofu as a non-dairy cream alternative.
- Medjool Dates ⟶ These add natural sweetness and help keep the mousse soft (i.e. not icy).
- Chocolate ⟶ Use dairy-free chocolate to keep it vegan. Milk, semi-sweet, or dark chocolate will all work, but you may need to add some coconut oil to help it melt.
- Oats ⟶ For the simple nougat base. I love toasting them first for extra nutty flavor!
- Peanut Butter ⟶ Because what’s a Snickers without peanuts? Of course, if you need a peanut-free option, you can use almond butter, sunflower seed butter, or tahini.
How to Make
- Make the nougat by grinding oats to a coarse texture, then pulse in dates. Add a little bit of milk just to get the mixture to hold together. Press into lined muffin cups.
- Make the mousse by blending dates, silken tofu, and peanut butter. It’s okay if there are small chunks of dates.
- Spread mousse on top of the nougat and freeze for at least 1 hour until the tops are firm.
- Melt chocolate and coconut oil. You can do this in the microwave in 30-second intervals, or in a double boiler on the stove. Spread chocolate on top of the frozen mousse.
Frozen Snickers Mousse Cups FAQ
How long do snickers mousse cups last in the freezer?
They never last more than a week in my house, but I think they will keep for about a month before they start to get freezer burnt. Be sure to store them in an airtight container or bag.
Can I make it without tofu?
I’ve only tested the mousse with tofu, so I can’t say for sure. However, you can try coconut cream or another vegan heavy whipping cream.
Can I use almond flour instead of oat flour?
I haven’t tried almond flour yet, but I think it would work! You probably won’t need as much milk.
Do I need to use coconut oil?
You may or may not need the coconut oil to thin your melted chocolate so it’s more spreadable. Higher sugar chocolate like milk chocolate or semi-sweet won’t melt as thin as dark chocolate which has a higher percentage of fat.
Why toast the oats?
Toasting the oats imparts a delicious toasty, nutty flavor. You can skip this step, but I highly recommend trying it!
More No-Bake Summer Treats
- Pretzel Date Bark
- Peanut Butter Banana Ice Cream Cups
- 3-Ingredient Peanut Butter Cups
- Healthy Caramel Ice Cream Bars
- Protein Chocolate Mousse
If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Frozen Snickers Mousse Cups
Equipment
- Food Processor
Ingredients
Nougat
- 80 grams (1 cup) rolled oats
- 3 medjool dates, pitted
- 2 tbsp non-dairy milk of choice
Peanut Butter Mousse
- 6 medjool dates, pitted
- 150 grams silken tofu
- 60 grams (¼ cup) peanut butter
Topping
- ¼ cup dairy-free chocolate chips
- 1 tsp coconut oil, optional to thin chocolate
Instructions
- Prep Ahead: Line 9 cups of a muffin pan. Soak dates in hot water for 10 minutes (you can skip this step if your dates are extra soft).
- Toast oats (optional): Add oats to a pan and place over medium heat. Toast until golden and nutty, stirring frequently to prevent burning.
- Make nougat: Add oats to a food processor and grind oats into small pieces. Drain dates and add to food processor. Blend until dates are distributed well with the oats. Add milk and pulse a few times until the mixture clumps together.
- Press the nougat mixture into the lined muffin cups.
- Make mousse: Drain dates and add to the food processor along with silken tofu and peanut butter. Blend until well combined – there may be small date chunks but the tofu and peanut butter should be smoothly combined.
- Divide mousse into the muffin cups on top of the nougat. Place into the freezer for 1 hour.
- Melt chocolate: Add chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30 second intervals, stirring between each interval, until chocolate is melted.
- Add chocolate to mousse cups: Take the mousse cups out of the freezer and add a small spoonful of melted chocolate on top of the mousse. Place back in the freezer until mousse is fully frozen.
- Store snickers mousse cups in the freezer for up to a month. They should be soft enough to eat straight from the freezer, no thawing necessary.
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