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!