Does anyone else LOVE cookies as much as me?

My weakness, the sugary little devils always get me. Although I bake Paleo versions it’s not something you can eat every day. Neither is this pudding for that matter but either way it’s delicious. Creamy chocolate mousse with cashew butter and choc chip cookies, what could possible go wrong?

Oh, and there is the addition of maple coconut cream.

Yep, as I said, this isn’t one for breakfast.

As I am baking a lot these days there is always a lot leftover. Not even my pregnant sister can keep up with the goodies leaving the kitchen at the moment.

With the leftover cookies, I decided to make these yummy little pots. For non paleo you can use any biscuit but I have also provided the cookie dough mixture below. They don’t take long to make so it’s not to much effort.

I served these in 6 mini little glasses but you could share this between 4 larger glasses.

It’s just the right amount as a little treat after a meal. With the creamy chocolate and cashew butter it’s a rich indulgent pudding. Maybe you could even try it with some of my ginger and chocolate ice cream as a refreshing companion?

How do you make these little pots of joy I hear you ask?

See below….

Prep time: 10 minutes // Bake time: 10 minutes

Serves: 6 mini glasses or 4 larger



Coconut cream:

  • 1/2 cup coconut cream
  • 1 tbsp maple syrup
  • 1 vanilla pod

chocolate mousse:

  • 1 x ripe avocado
  • 2 heaped tsp cacao
  • 1 tbsp maple syrup


  • cashew butter – about 1 tsp per pot

If you are using some stale biscuits or cookies you already have, place into a food processor and blitz.

If you are making from scratch, mix all the cookie ingredients together into a bowl and then decant onto a flat baking tray lined with parchment. You can make one big giant cookie as it will be blitzed after.

Bake at 180 degrees for 12 minutes.

Remove the cookie from the oven and allow to cool slightly before breaking into pieces and pulsing into crumbs in a food processor.

Next prepare the mousse. Chop the avocado and add to a blender with the syrup and cacao.

Take the glasses and pat some of the cookie into the base firmly. You should use half the mixture.

Next add a heaped tsp of cashew butter to each pot. For larger pots add enough to create one layer. Smooth this around so it’s visible from the edges.

Next spoon the chocolate mousse.

Add another layer of the cookie crumbs, again pressing it down into the glass.

For the coconut cream, add the vanilla and maple syrup and spoon onto the top of the glasses. This will cover the top layer of cookie crumbs.

For best results, chill in the fridge for 20 minutes before serving.


cookie pots.jpg


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