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  • Choc Mousse Jam Cups


Bursting with delicious gooey chocolate and jam goodness; this recipe is best made with our Tropeaka Raspberry Chia Jam recipe!

time: 45 minsmakes: approximately 6 choc mousse jam cups



  • 1 cup almond meal
  • 1 tbsp coconut oil, melted
  • 1 tbsp maple syrup, melted
  • 1/8 tsp salt


  • 1/2 cup soaked cashews
  • 1 tbsp coconut oil, melted
  • 1 tbsp coconut yogurt
  • 2 tbsp maple syrup
  • 1.5 tbsp Tropeaka Cacao
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Coconut water/coconut milk/liquid as needed



  1. Add all base ingredients into a bowl and work the coconut oil & maple syrup into the almond meal until you're left with a wet sand consistency. Press into small cupcake moulds and place into the freezer.
  2. Add mousse ingredients into a blender and blend until smooth and creamy. Add a little liquid as you go for the mixture to properly blend. Spoon into the moulds and place back into the freezer for 30 minutes.
  3. Spoon on raspberry chia jam, top with strawberries & cacao nibs and serve. (These will set/sit nicely in the fridge and at room temperature, the initial freezing is just to ensure each layer can set so the remaining ones will go on nicely + so that the moulds pop out easily).

Author: Categories: Snacks, Desserts Type: Vegan