Vegan High Protein Mousse Cookie Bites

Vegan High Protein Mousse Cookie Bites

These easy-to-make protein mousse cookie bites are made from simple ingredients and taste just like a delicious dessert treat, plus they can be made in under 30 minutes. If you need a way to grab that quick protein and want to enjoy it in a sweet poppable treat, you have come to the right place! Perfect on-the-go or pre-workout snack! 
By Lauren of @brightmomentco
Prep 15m
Cook 5m
Total 20m
Serve 12-14


Chocolate Cookie Ingredients:

  • ¾ cup Blanched Almond Flour
  • ⅓  cup unsweetened cocoa powder
  • 3 tablespoon Purecane™ Brown Sweetener 
  • ¾ teaspoon baking powder
  • Pinch of Salt
  • ¼ cup water
  • Chocolate (for drizzling)
    Optional: Peanuts (crushed, for garnishing)

Mousse Filling Ingredients:

  • 1 ¾ cup cashews (soaked in water for 4 hours)
  • ¾ cup almond milk
  • ½ cup creamy peanut butter
  • ¼ cup Purecane™ Confectioners Sweetener
  • ½ teaspoon vanilla extract
  • Pinch of Salt


  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  • Make Your Chocolate :

    1. In a medium bowl, mix the almond flour, cocoa powder, Purecane™ Brown Sweetener, baking powder and salt. Add the water, fold all ingredients together until a moist cookie dough. 
    2. Using a small cookie scooper, drop 1-2 tbsp. cookie dough on the prepared baking pan. Press down with a spatula or the palm of your hand to flatten to ¼" thick. 
    3. Bake for 5 to 7 minutes, or until the tops appear set. Let rest on the baking pan for 10 minutes, before transferring to the cooling rack.

    Prepare Your Mousse Filling:

    1. Add all ingredients into a food processor or high-speed blender, then pulse until creamy and smooth. 
    2. Transfer to a piping bag, then let it sit in the fridge for 5 minutes. 
    3. Pipe large dallops onto each cooled cookie. Place in the freezer for 10 minutes. 
    4. Drizzle with the melted chocolate and (optional) crushed peanuts
    5. Enjoy!

    For Storing:

    1. Best kept in an air-tight container in the freezer (for a chewier cookie texture) or fridge (for more soft textures) for up to 5 days.