I want these Cookie Dough Protein Mousse Tarts, all day every day!
This fluffy 3-ingredient mousse is flavored with Tropeaka's Cookie Dough Fit Protein, coconut cream, and semisweet chocolate, paired with a vegan chocolate chip cookie crust! The combo is absolutely divine - you must try this paleo, vegan, gluten-free and dairy-free treat.
How to make these Cookie DOugh Mousse Tarts:
Use solid, cold coconut cream. This is the hard, solidified part of coconut milk that will form if you leave the can in the fridge. You’ll need 1 cup to whip until fluffy and spoon it into the cooled cookie dough crust.
If you don’t have any protein powder on hand, simply omit from the recipe. You can add a tsp on vanilla extract for additional flavor instead, but it will be a chocolate mousse, not cookie dough flavored. Cookie Dough Protein by Tropeaka is linked below the recipe.
You can use any vegan cookie dough recipe for the crust - I like the one below from Rachel Mansfield. Be sure to press the dough into the tart pan (you can also use a muffin pan) and chill the dough for better consistency.
If the dough puffs up or loses shape, just use any metal object to press it back into the pan mold while it’s hot out of the oven.
Top with some extra coconut whipped cream (I recommend adding vanilla extract if you have that on hand) and a sprinkle of mini chocolate chips!
Tag @cleaneatsfactory on Instagram if you make these!
Cookie Dough Protein Mousse Tarts (Paleo, Vegan, GF, DF)
Ingredients
- 1 cup coconut cream (solid)
- 1/2 cup semisweet chocolate
- 2 tbsp Tropeaka x Sarah's Day Cookie Dough Fit Protein
- 1 flax egg1/3 cup nut butter1/3 cup maple syrup3 tablespoons liquid coconut oil1 teaspoon vanilla extract1 1/2 cup almond flour
- 3 tablespoons coconut flour
- 1/2 teaspoon baking powder
- 1/2 cup chopped dark chocolate
Instructions
- Melt the semisweet chocolate until smooth, then stir in the cookie dough protein. Whip the coconut cream until fluffy, then fold in the chocolate- cookie dough mixture. Be sure not to overmix! Chill for 1-2 hours, until firm and set.
- Preheat the oven to 170 F (350F). Combine the nut butter, flax egg, maple syrup, vanilla, and coconut oil until smooth. In a separate bowl, combine the almond flour, coconut flour, baking powder, and chocolate. Combine the wet and dry ingredient mixtures until a dough forms. Pat the dough into lightly greased 4-inch tart pans (you can also use a muffin tray) and bake for 12-15 minutes, or until golden brown. If the center puffs up, use a spoon to shape a cavity for the mousse.
- Spoon the cookie dough mousse into the cookie dough crust once it is completely cool.
Notes:
Cookie Crust recipe by Rachel Mansfield.
