High Protein Frozen Chocolate Mousse Cups

Packed with 12 grams protein per serving, these frozen chocolate mousse cups feature a tender oat crust, silky chocolate mousse filling, and a crunchy peanut butter magic shell on top.

Hitting your protein goal is in and I’m a firm believer we should be doing this while simultaneously eating dessert. A health-ified dessert, mind you.

You’re not going to believe this but we’re pulling a fast one in the mousse department today. There’s no eggs or heavy cream in these cups and instead we’re relying on a base of….avocado!

And before you ask, don’t worry, you won’t be able to taste the avocado at all. I’m so serious, like not at all. The avocado gets pureed and the main purpose is to provide a silky mousse-like texture and I must say, it does the job to sneaky perfection.

My personal favorite part about these cups is that we’re packing them full of protein but at the same time not ignoring the other ingredients and using whole, real ingredients that have lots of other nutritional value. – something I feel like sometimes gets lost in this high protein trend.

Besides chocolate the other main flavor we’re working with in these mousse cups is LOTS of peanut butter. Both in the crust and the magic shell topping and yep, it’s dreamy with a capital D paired with that chocolate mousse filling.

Hitting your protein goals never tasted so good.

These Mousse Cups feature…

• An oatmeal peanut date crust
• A silky chocolate mousse filling made from an avocado base
• A crunchy peanut butter magic shell coating on top

Making the Mousse Cups

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Quick-cooking oats
• Peanuts
• Medjool dates
• Coconut oil
• Dark chocolate chips
• Avocado
• Protein powder
• Unsweetened cocoa powder
• Honey
• Vanilla extract
• Peanut butter

Choosing Your Protein Powder

I recommend using a whey protein powder for these mousse cups. I typically go for a simple vanilla flavor but you can also use chocolate or peanut butter.

You will need 2 scoops protein powder for these cups which should equal around 30 grams for each scoop.

Tips for Perfect Mousse Cups

1. Build mousse cups in paper liners – this will make for easy serving later.
2. Pulse crust in food processor – this breaks down the ingredients into moist crumbs.
3. Use medjool dates for crust – pitted medjool dates both sweeten and add moisture to the crust.
4. Make filling in food processor – as with the crust, a food processor will also break down the filling into a smooth, mousse-like consistency.
5. Use ripe avocados for filling – choose avocados that are ripe, but not overly soft and squishy. The avocado interior should be smooth and green all throughout with no bruising or browning.
6. Add coconut oil to peanut butter topping – coconut oil is the “magic shell” part of the peanut butter topping and helps the topping set up, yet still maintain a texture soft enough to break apart while you’re eating it.
7. Freeze mousse cups in stages – for proper setting of each layer, I recommend freezing the crust layer for a few minutes while you prepare the filling then add the filling and allow to freeze 1 hour before topping cups with the peanut butter topping and freezing for an additional 1-2 hours.

Recipe Variations

Try these ideas for a different twist on these cups.

• Use another nut – replace the peanuts with roasted almonds, pecans, or walnuts.
• Try a different chocolate – I typically go for dark chocolate but you can also use semisweet or milk chocolate.
• Add more protein – feel free to add an extra scoop of protein powder for an extra boost of protein.

Storing Mousse Cups

These mousse cups store very well in the freezer up to 1 month making them perfect for a grab-and-go protein snack! For best results, keep cups stored in freezer until you’re ready to serve them.

Every layer of these mousse cups is an experience that all together is just the dreamiest. The crust is tender and full of texture, then you have the silky frozen chocolate mousse that’s kinda like a next-level ice cream, and the finishing touch is that rich peanut butter shell on top.

Forget the ice cream, these cups are what you want to be stocking your freezer with this summer!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More frozen desserts you’ve gotta try next!

• Salted Caramel Hazelnut Mousse Bars
• Strawberry Crisp Cottage Cheese Ice Cream
• Frozen Black Forest Cheesecake