This creamy, Healthy Gingerbread Mousse requires just FIVE minutes of prep and ONE bowl to make! Dessert doesn't get much simpler than this.Â
This gingerbread mousse is one of the easiest holiday dessert recipes. Yes really! I know everyone is obsessed with chocolate peppermint, but I myself am a huge fan of all things gingerbread. Oh, and it's even better tasting when it's secretly HEALTHY.
This recipe is dairy free and vegan-friendly because the base is made with coconut cream--woohoo! It's an easy and tasty make-ahead dessert recipe that's made even better when topped with cool whip (you should be able to find dairy free cool whip at the grocery store).
WHY YOU NEED THIS GINGERBREAD MOUSSE
- It tastes like gingerbread in a cup
- The texture is silky smooth
- It requires just 5 minutes of prep work!
HOW TO MAKE GINGERBREAD MOUSSE
Start by whisking the coconut cream, syrup, vanilla, and molasses together. I recommend using an electric hand mixer for this, as the coconut cream may be tough to stir by hand.
Once the mixture is smooth, all of the spices and stir to combine. When everything is mixed, you may notice a few small lumps in the mixture from the coconut cream. Don't freak out! This is normal. However, if it really bothers you, you can transfer the mixture to a blender and blend it until it's completely smooth.
After that, pour the mixture into jars and refrigerate them overnight, which will allow the mixture to set and turn into delicious, dairy free mousse.
OTHER DAIRY FREE DESSERT RECIPES
Healthy Gingerbread Mousse
Ingredients
- 1 14 oz. can coconut cream refrigerated
- ½ cup maple syrup
- 1 tablespoon blackstrap molasses
- ½ teaspoon vanilla extract
- 1 tbsp+1 teaspoon cinnamon
- 2 teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon all spice
Instructions
- Make sure you refrigerate the coconut cream for at least a few hours or overnight.
- Scoop coconut cream out into a large bowl; using an electric mixer, stir in syrup, molasses and vanilla.
- Add cinnamon, ginger, nutmeg, and all spice; stir until everything is combined. If there are tiny lumps in your mixture and that bothers you, pour mixture into a blender and blend until smooth. It's ok if it's slightly liquid-y--it will harden and turn mousse-like once refrigerated.
- Pour mixture into two glasses and refrigerate for at least 1 hour.
- Top with whipped cream (dairy free for vegan) and graham crackers and enjoy!
Ashley says
This recipe is the perfect healthier holiday treat! Love it.
Jessica Norby says
i love how easy this recipe is, AND that it uses coconut cream! Perfect for holiday dinners and potlucks.
Erin @ Erins Inside Job says
This is a magical recipe and I don’t even like gingerbread 😂😂
Cass says
Made it! Love it. Tastes so much like ginger bread. I tripled and made 9 servings. It worked great and tastes awesome. Couldn't stop licking to bowl.
Erin says
So glad you liked it--thanks for the feedback!
Rico says
Did any of you try making this? I tried it today, and, i'm sorry, but it was a complete fail. Thr recipe makes two servings. I was serving 6 people. So I tripped the recipe. I refrigerated the mousse for well over an hour, but it never solidified, and the coconut cream had little lumps, like tapioca, in it with a ki d of grainy texture.
Erin says
Hi Rico, I'm sorry to hear that. Did you pour the coconut cream mixture into 6 separate glasses before refrigerating it? If you leave it in the large bowl to refrigerate, the coconut cream won't turn mousse-like in texture. As for the lumps, I'd recommend just mixing it really, REALLY well before refrigerating. I hope this helps!
Rico says
Erin,
Yes. I poured it into Martini glasses. So the volume should have been little enough that they would set. I beat the mixture on high for about five minutes. Not sure what else I could do to blend it. We ended up mixing it with a container of cool whip, and stuck it in the freezer in tworking containers. My sister is going to bring them over tomorrow. So, I'll see if that helped.
Sarah Grace says
Erin this looks DELICIOUS, I love making coconut cream recipes like a paleo frosting with just the cream and sweetener. Yumm!
xo,
Sarah Grace
Erin says
Thanks so much Sarah! Coconut cream recipes are the best 🙂
ella says
looks great - what size can of coconut cream?
Erin says
14 oz.! I used the kind from Trader Joe's.
Liz @ THe Clean Eating Couple says
Ohhhhh goodness. I just want to dive into this with a giant spoon. Looks amazing!!
Cassie @ Almost Getting it Together says
I need to buy molasses.
I live in the city (duh) and everyday I'm basically like "I can't wait to get married and move to Marin". Which is years from now. For now... I'll just spend all of my money and then some on rent -_-
Beverley @ sweaty&fit says
Omg that close of photo of the mousse is too much... it looks sooo soft!
I am the same re: city/burbs. Definitely paying way too much for our condo BUT Toronto is the best place to be rather than out in the suburbs.
Jen@Jpabstfitness says
After Thanksgiving, bye pumpkin! Time for peppermint and gingerbread. This mousse looks delicious!
Janelle @ Wholly Healthy says
This looks so pretty and amazing! I love that it is so easy as well (just don't tell the guests).
Erin says
Right?! Let them think you slaved over it.
Emilie @ Emilie Eats says
Oh myyyy this looks heavenly! And so simple! I can't wait to start making all the gingerbread things.
Erin says
YAAAAS GINGERBREAD.
Amanda @ .running with spoons. says
That texture, though! Smitten. And I'm pretty much off the pumpkin train too, but I'm still waiting for the molasses obsession to hit. It gets me around this time every year and I end up polishing off an entire bottle of the stuff in a few months 😆
Shashi at RunninSrilankan says
I live in the 'burbs - but mostly cos the schools are so much better - I do miss city living - but it's so crazy in Atlanta - almost like NYC so I am thinking I might stay in the burbs for awhile - and eat this mousse! This is all sorts of decadent - so thick and luscious AND LACTOSE FREE!!!! Happy Thanksgiving Erin!
rachel @ athletic avocado says
After thanksgiving, gingerbread season comes on in full force!
Taylor @ Food Faith Fitness says
Gingerbread is SO much better than pumpkin. HANDS DOWN. And I am obsessing majorly over the coconut cream in here girlfriend! This is totally acceptable for breakfast...right?
Erin says
Um....yes, yes it is 🙂
lindsay says
Confession ---> I'll take gingerbread ANY DAY over pumpkin. GASP!
Alicia says
I love gingerbread. I will have to try to make this.
Erin says
It's the BEST this time of year 🙂 Let me know if you do!