This cashew mousse is a rich, creamy coconut based dessert with a dark chocolate ganache. Served in glasses or jars, it looks so elegant and tastes like a vanilla-coconut chocolate mousse. It’s completely vegan (so dairy free) and can be made in advance – perfect for hosting or when you need a little sweet treat to look forward to waiting in the fridge.
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Why You’ll Love This Recipe
- Simple to Make: A few pantry staples and a blender are all you need – no complicated steps here.
- Rich but Balanced: The cashew mousse is smooth and creamy, while the dark chocolate ganache adds just the right amount of decadence.
- Naturally Dairy-Free: Made with plant-based ingredients, but it tastes rich and indulgent.
- Perfect for Hosting: Not only does it look pretty with its two-tone layers but it also keeps well in the fridge, so you can make it a day in advance if you’re entertaining.
Ingredients You’ll Need
This recipe comes together with mostly pantry ingredients! Here’s a quick shopping list and you can find the full measurements in the recipe card below.
- Raw cashews
- Full-fat coconut milk
- Maple syrup
- Vanilla extract
- Salt
- Dark chocolate
Instructions
This cashew mousse is exceptionally easy to make, but for reference, here are some step-by step photos. You can find precise measurements at the recipe card at the bottom of this post.
Step One: Soften the cashews using either the soak or quick method.
Step Two: Blend softened cashews with coconut milk, maple syrup, vanilla, and salt until smooth and creamy.
Step Three: Spoon the mousse into jars or glasses and refrigerate to set.
Step Four: Melt the chocolate, then stir in coconut milk to create the ganache.
Step Five: Pour ganache over the mousse and spread evenly.
Step Six: Refrigerate again until firm before serving.
Storage
These little mousse cups keep beautifully in the fridge for 3–4 days, which makes them perfect for make-ahead desserts. I usually cover the jars with lids (or just wrap them in plastic wrap if that’s what I’ve got on hand) to keep them fresh and creamy. They’re best enjoyed chilled straight from the fridge – think of these like chocolate mousse. Do not heat them up! If you want to dress them up again, add a few fresh berries or a sprinkle of coconut right before serving.
Expert Tips
Soak cashews overnight for the creamiest mousse – if your bleIf your blender is on the weaker side, soak cashews overnight for the creamiest mousse — the quick soak method can mean they won’t blend quite as smoothly.
FAQ
No. Full-fat coconut milk is best because it sets the mousse and ganache properly. Light versions will make it thinner and less stable.
An overnight soak in cold water gives the creamiest results. The quick hot-water soak works too, as long as your blender is powerful enough to handle it. I use a Nutribullet and it works perfectly with the quick-soak method.
No, the consistency will be gritty as food processors chop, they don’t blend.
Stored in airtight containers, or jars, it keeps for up to 3 days.
Serving Suggestions and More Recipes
I love serving these mousse cups just as they are, but they’re easy to dress up if you want to take them further. A sprinkle of toasted coconut or chopped nuts adds a little crunch, while fresh raspberries or strawberries on top brighten things up beautifully.
If this mousse won you over, you’ll probably love Vegan Chocolate Mousse, Chocolate Chia Pudding, or One-Bowl Vegan Chocolate Chip Cookies. They’ve got that same chocolatey comfort, but each with its own twist.
This recipe is one of those desserts that feels like a treat but comes together so easily. If you try it, I’d love to hear how it turned out for you in the comments. And if you share a photo, tag me on social so I can see it too @glowdiaries___ it’s always fun seeing how you make these recipes your own.
Cashew Mousse Dessert with Chocolate & Coconut
Equipment
- Blender (high-speed preferred)
Ingredients
Mousse
- 1 ¼ cups raw cashews 160 g
- 1 cup full-fat canned coconut milk 240 ml / 8 fl oz
- 3 tablespoon maple syrup to taste; 45–60 ml
- 1 teaspoon vanilla extract 5 ml
- pinch of salt 0.4 g
Ganache
- ½ cup dark chocolate chopped; 80 g
- ½ cup full-fat canned coconut milk 120 ml / 4 fl oz
Instructions
- Soak method (preferred): Place cashews in a bowl and cover with 1 cup coconut milk. Refrigerate at least 2 hours or overnight.
- Quick method: Place cashews in a heatproof bowl and cover with boiling water. Let sit 15 minutes, then drain well.
- Combine softened cashews, coconut milk, maple syrup, vanilla, and salt in a high-speed blender. Blend until completely smooth and creamy. Taste and adjust sweetness if needed.
- Spoon into jars or dessert glasses. Refrigerate for at least 1 hour to set.
- Melt chocolate in a microwave-safe bowl (20–30 second bursts) or in a double boiler. Stir in coconut milk until smooth and glossy.
- Pour ganache evenly over mousse. Refrigerate for at least 1 hour, or until set, before serving.
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