Double Chocolate Vegan Mousse Parfait

RECIPE BY: The Olive & Mango


For 4 servings


For the mousse

  • 2 (400ml) cans coconut cream (cream only – liquid removed – see more about this in post)
  • ½ cup raw cacao powder or cocoa powder
  • 4-6 tablespoons pure maple syrup, to taste
  • ⅔ cup dairy-free chocolate chips or chopped dark chocolate
  • 2 teaspoon vanilla extract (optional)
  • A pinch of salt
  • ¼ tsp of espresso power (optional)

For the double chocolate cookie base 

For the cream

  • 1 (14-ounce/400mL) can full-fat coconut milk, chilled overnight (see post about this)
  • 1 to 2 tablespoons sweetener (maple syrup or powdered sugar)
  • ½ teaspoon pure vanilla extract (optional)


  1. Pulse the cookies in a food processor until they resemble crumbs or crush them in a ziplock bag by rolling a rolling pin over them a few time until they are small crumbs.
  2. Transfer to a bowl and add coconut oil and salt and mix to combine.
  3. Divide the crumb mixture evenly among 4 clear jars or cups and use a spoon or I used a drink muddler to press and pack the crumbs down to form an even layer and then set them aside while you make the filling.
  4. Melt the chocolate chips over a double boiler or in the microwave at 15-second intervals.
  5. In a large mixing bowl add the coconut cream, cacao powder, maple syrup, salt, melted dark chocolate, and vanilla extract, and espresso power if you are using and mix with a whisk attachment on high approx 3-4 minutes or until mixture is light and very fluffy using a hand mixer or standing mixer
  6. Pour or pipe the mixture into the 4 serving cups or jars.
  7. Refrigerate for at least 1 hour to set.
  8. While the mousse is setting, prepare the coconut cream layer. (Recipe below)
  9. Once set, pipe the coconut cream on top of the mousse layer and sprinkle some of the cookies on top.

For the cream

  1. Chill the can of coconut milk in the fridge for at least 24 hours. I like to keep a few cans in the fridge at all times so I don’t have to wait.
  2. About 1 hour before making the coconut whip, chill a mixing bowl in the freezer.
  3. After chilling the can, open the can and scoop the solid white coconut cream into a mixing bowl. Discard the coconut water or save it for another use (such as coconut water ice cubes or a smoothie).
  4. Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth. Add in sweetener to taste and vanilla.