Purple Berry Mousse Cups with Almond Crumb | Easy Vegan Dessert Idea
- Culinary Collaborations
- 6 days ago
- 3 min read
Purple Berry Mousse Cups with Almond Crumb Recipe
An easy vegan dessert idea, this Purple Berry Mousse Cups recipe layers a soft almond-oat crumb with a smooth berry mousse made from blueberries, blackberries, coconut cream and vanilla. The mousse sets into a creamy spoonable layer, while sliced almonds on top add a simple finish that makes these little cups easy to serve for dessert, brunch or a make-ahead treat.
Servings: 4 small cups | Prep Time: 25 minutes | Cook Time: 8 minutes | Chill Time: 3 hours
Ingredients
For the Almond Crumb Base
¾ cup (70 g.) rolled oats
½ cup (55 g.) almond flour
¼ cup (30 g.) sliced almonds
2 tbsp. (30 ml.) maple syrup
2 tbsp. (30 g.) melted coconut oil or plant-based butter
½ tsp. vanilla extract
¼ tsp. fine sea salt
For the Purple Berry Mousse
1 cup (150 g.) frozen blueberries
½ cup (75 g.) frozen blackberries
3 tbsp. (45 ml.) maple syrup
1 tbsp. (15 ml.) fresh lemon juice
1 tsp. finely grated lemon zest
1 cup (240 ml.) full-fat canned coconut milk
½ cup (120 g.) plain unsweetened coconut yogurt or plant-based yogurt
1 tsp. vanilla extract
1 tbsp. (8 g.) cornstarch
Pinch of fine sea salt
For Serving
¼ cup (25 g.) sliced almonds
1 tsp. (5 ml.) maple syrup, optional
Fresh blueberries, optional
Directions
Make the almond crumb base. Add the oats, almond flour and sliced almonds to a food processor. Pulse until the mixture looks like coarse crumbs.
Add the maple syrup, melted coconut oil or plant-based butter, vanilla and salt. Pulse again until the mixture holds together when pressed.
Add the crumb mixture to a small skillet over medium-low heat. Cook for 5 to 8 minutes, stirring often, until lightly golden and fragrant. Let cool for 10 minutes.
Divide the almond crumb mixture among 4 small glasses or jars. Press gently into an even layer, keeping the base visible through the glass.
Make the mousse. Add the blueberries, blackberries, maple syrup, lemon juice and lemon zest to a small saucepan. Cook over medium heat for 5 to 6 minutes, stirring often, until the berries release their juices and soften.
Transfer the berry mixture to a blender. Add the coconut milk, coconut yogurt, vanilla, cornstarch and salt. Blend until completely smooth.
Pour the mixture back into the saucepan. Cook over medium-low heat for 4 to 6 minutes, whisking often, until the mousse thickens enough to coat the whisk and leave soft trails in the pan.
Let the mousse cool for 10 minutes, stirring once or twice so it stays smooth.
Spoon the berry mousse over the almond crumb base in each glass. Smooth the tops with the back of a spoon.
Cover and refrigerate for at least 3 hours, or until the mousse is chilled and set.
Before serving, sprinkle each cup with sliced almonds. Drizzle the almonds with a tiny amount of maple syrup, if desired, and add a few fresh blueberries if using.
Make It Yours
For a deeper berry flavor, use all blackberries or add ¼ cup (40 g.) frozen cherries to the berry mixture.
For a lighter finish, replace the coconut yogurt with plain unsweetened almond or oat yogurt.
For a more dessert-style cup, add 1 tbsp. (6 g.) cocoa powder to the almond crumb base.
For extra crunch, toast the sliced almonds for the topping in a dry skillet for 2 to 3 minutes before adding them to the mousse cups.
Kitchen Notes
The mousse should be cooked briefly after blending so it sets into a smooth layer rather than staying loose. Whisk often and keep the heat moderate so the mixture does not scorch.
A mix of blueberries and blackberries gives the mousse the soft purple color shown in the cups. Strawberries or raspberries will make the color more pink.
Press the almond crumb base lightly. If it is packed too firmly, it will be harder to spoon through after chilling.
Pairs Well With
Serve these mousse cups with hot coffee, black tea, fresh berries, vanilla plant-based yogurt, almond biscotti-style cookies, fruit salad or a small plate of dark chocolate.
