Chocolate Butterscotch Mousse Pots (Vegan)

These rich and delicious Chocolate Butterscotch Mousse Pots are naturally vegan and dairy-free and made with just 4 main ingredients. They required no baking and can be made ahead of time.

I love anything chocolatey for dessert, and these are a fun twist on my classic tofu chocolate mousse jars – yes, they are made with tofu. You will never be able to tell they are made with tofu, though, as it makes for the best texture and blends into the creamiest mousse once set with the chocolate. This time, the mousse pots are flavoured with butterscotch and in particular, Natures Charm coconut butter scotch sauce which is so sticky and sweet and lends a delicious flavour. I love the mousse in jars with some crushed cookies at the bottom, so they feel like a cheesecake, but they are great on their own, too.

Why will I love these?

These pots are so good:

• Rich, chocolatey and luscious
• Soft, silky smooth and thick
• Made with just 4 basic ingredients
  • And an optional biscuit base
• Individually portioned cheesecakes
• Ideal to make ahead of time
• Naturally dairy-free, egg-free and vegan
• Gluten-free and nut-free
• High in protein
• Topped with whipped coconut cream
• Use your favourite chocolate to make the mousse
• Delicious on its own or with a cookie base
• Takes 10 minutes to make
• Great for dessert
• Everyone will love them
• Make smaller portions as smaller desserts
• Increase the recipe easily to feed more
• Chills in the fridge
• Keeps for a few days

If you already love the sound of these pots, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the mousse:

• Dark chocolate: I use Raw Halo chocolate buttons as they are made with only natural simple ingredients and are really creamy.
• Silken tofu: this is the magic ingredient that creates the most perfect texture. Do not swap this for anything else.
• Natures charm coconut butter scotch sauce: I love this sauce, it’s naturally golden and sticky and is fully vegan. If you don’t have this, try their other sauces or use maple syrup or honey.
• Salt: for flavour.
• Digestive cookies: make sure they are GF where needed.
• Coconut whipping cream: this us also from Natures Charm and is my favourite product of theirs. It makes the fluffiest whipped cream every time.

Are these pots gluten-free and nut-free?

These are easily gluten-free, as long as your biscuits are GF. This is also nut-free.

How do I make these?

These pots are ready in a few steps:

• Melt the chocolate: and allow to cool slightly.
• Add the chocolate, tofu, butterscotch sauce and salt to a blender: and process until smooth.
• Allow to chill in the fridge to firm up: for 1-2 hours.
• Add some crushed cookies to the base of two jars: to make these into cheesecake pots.
• Spoon or pipe in the chocolate mousse: and top with whipped coconut cream.

How long will they last?

These will keep for 2-3 days in the fridge, covered well.

What other recipes can I try?

For more no-bake chocolate desserts:

• Chocolate Cheesecake Pots
• Dark Chocolate Chestnut Tart
• Chocolate Brownie Raspberry Truffles
• Chocolate Banana Peanut Fudge
• Chocolate Orange Tofu Cheesecakes (using firm tofu)

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Chocolate Butterscotch Mousse Pots so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With butter scotch love x

p.s. this recipe was first made with Natures Charm who I love and this blog post is not sponsored.