Vegan Chocolate Mousse Pops with Raspberry-Maple Sauce

Vegan chocolate mousse in a pop! Frozen outside and creamy inside. Add a sweet-tart raspberry-maple sauce, and these pops are just beyond!

  • 1 can coconut cream, refrigerated overnight
  • 1 cup cacao powder
  • 1/3 cup + 1 tbsp maple syrup, divided
  • 1/8 tsp salt
  • 1 tbsp freeze-dried raspberry powder
  • 2 tbsp water

Step 1

Before opening the can of coconut cream, shake it to incorporate the cream and liquid. Add all contents of the can to a large bowl. Add the cacao powder, 1/3 cup maple syrup and salt to the bowl. Mix until all ingredients are fully combined. The consistency should be like chocolate mousse.


Step 2

Using a thin spatula or spoon, carefully transfer the mixture to a popsicle mold. It will be a bit messy getting the mousse into each mold, but you will be able to get the mixture in there. Add the cover and popsicle sticks, and freeze for 6 hours or overnight.


Step 3

Before you are ready to enjoy the pops, make the raspberry-maple sauce. Keep the pops in the freezer while you do so. Add the final tbsp of maple syrup, powder and water to a small bowl, and mix to combine. Prepare a baking sheet fitted with parchment paper. Remove the pops from the freezer and place them carefully on the parchment paper. Using a small spoon, drizzle the sauce on the pops. Sprinkle with a little extra raspberry powder, and enjoy immediately. 

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