Frozen Snickers Mousse Cups
Six ingredient frozen snickers mousse cups made without gluten, eggs, dairy, or refined sugar! A wholesome, no-bake, ice cream-like treat.
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Servings: 9
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.