Chocolate Mousse Cookie Jars | Vegan

This is a paid collaboration with The Beginnings.

Say hello to these healthy (ish) desserts in a jar! I had been wanting to try making vegan mousse for some time and I finally experimented with a few ingredients yesterday to create these delicious jars for you. I thought the addition of these almond cookies from The Beginnings would be the perfect addition as they have a slightly soft texture and a subtle hint of flavour, sort of a mix between savoury and sweet.

There's only a couple of brands that I know sell vegan whipped cream, but I actually tried out this coconut whipping cream by Nature's Charm and it worked a treat (although it did look a little messy..)

The only thing I have to mention is that these desserts are superrrr filling, so I would highly suggest splitting the mousse into four small jars rather than two (like the photos above) unless you are sharing!

- Chocolate Mousse Cookie Jars -

Serves: 4

You will need:

- 349g Silken Tofu (I used the Japanese-style silken tofu by Yutaka)
- 2 bananas
- 2 tbsp maple syrup
- 2 tbsp cacao powder
- 1 1/2 tsp vanilla extract
- Natures Charm coconut whipping cream or other vegan whipped cream
- 2 boxes of The Beginnings almond cookies
- vegan chocolate, optional

Method - 

1. Drain the liquid from the tofu and pat with a towel until most of the water has absorbed.

2. Place the tofu, cacao power, bananas, maple syrup and vanilla in a blender, blending until completely smooth. You may have to shake it and use a spoon to mix it around and then blend again so that there are no small tofu chunks.

3. Pour the mixture into a bowl / tub and cover with a lid. Place in the fridge for at least 2 hours. I left mine overnight and the texture was great.

4. Once the mousse has set, start with the whipped cream. If you are using the coconut whipping cream I used then pour the entire can into a large bowl. Either using a hand mixer or a stand mixer, whip the cream until it becomes light and fluffy.

5. Crush 12 almond cookies and use half of them to cover the bottom of four small glasses. Start layering the mousse on top of the cookie crumbs, using a spoon so you can do equal amounts. Using the rest of the crushed cookies, make another layer on top of the mousse, leaving a small amount behind for decoration. Spoon the remaining amount of mousse into the four jars.

6. Scoop the coconut whipping cream into each jar, creating an even layer, using as much or as little as you like.

7. Finally top the jars off with one cookie each, along with the remaining cookie crumbs and your choice of vegan chocolate.

The Beginnings have a delicious range of cookies, crackers and crisp breads in Holland & Barrett. Perfect for snacking or enjoying in recipes.. like this one! I can't wait to try them in other recipes and trying out their variety of flavours!

What's your favourite dessert?

Love Always,

Shannon x