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Home » Recipes » Desserts

Healthy Gingerbread Mousse

By Erin · November 25, 2015 · Updated May 13, 2020 · 28 Comments

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Gluten FreeDairy FreeVeganVegetarian

This creamy, Healthy Gingerbread Mousse requires just FIVE minutes of prep and ONE bowl to make! Dessert doesn't get much simpler than this. 

dessert mousse in a jar

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!

dairy free mousse

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.

gingerbread mousse with cool whip in a jar

OTHER DAIRY FREE DESSERT RECIPES

  • No Bake Chocolate Pie
  • No Bake Vegan Cheesecake
  • Mini S'mores Cheesecake
Healthy Gingerbread Mousse made with coconut milk for a guilt-free dessert recipe! | thealmondeater.com

Healthy Gingerbread Mousse

This healthy gingerbread mousse is made with coconut cream and all the gingerbread flavors for a guilt-free holiday dessert recipe.
4.12 from 9 votes
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Author: Erin

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!
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

 

 

« Caramelized Onion Spaghetti Squash
Boozy Hot Chocolate with Vanilla Bean Whipped Cream »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Ashley says

    November 27, 2018 at 7:57 pm

    5 stars
    This recipe is the perfect healthier holiday treat! Love it.

    Reply
  2. Jessica Norby says

    November 27, 2018 at 7:34 pm

    5 stars
    i love how easy this recipe is, AND that it uses coconut cream! Perfect for holiday dinners and potlucks.

    Reply
  3. Erin @ Erins Inside Job says

    November 27, 2018 at 6:23 pm

    5 stars
    This is a magical recipe and I don’t even like gingerbread 😂😂

    Reply
  4. Cass says

    April 23, 2017 at 7:03 pm

    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.

    Reply
    • Erin says

      April 23, 2017 at 8:57 pm

      So glad you liked it--thanks for the feedback!

      Reply
  5. Rico says

    December 26, 2015 at 1:33 am

    1 star
    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.

    Reply
    • Erin says

      December 27, 2015 at 12:08 pm

      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!

      Reply
      • Rico says

        December 27, 2015 at 10:43 pm

        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.

  6. Sarah Grace says

    December 16, 2015 at 9:01 am

    Erin this looks DELICIOUS, I love making coconut cream recipes like a paleo frosting with just the cream and sweetener. Yumm!

    xo,
    Sarah Grace

    Reply
    • Erin says

      December 16, 2015 at 4:43 pm

      Thanks so much Sarah! Coconut cream recipes are the best 🙂

      Reply
  7. ella says

    December 13, 2015 at 1:30 pm

    looks great - what size can of coconut cream?

    Reply
    • Erin says

      December 13, 2015 at 1:50 pm

      14 oz.! I used the kind from Trader Joe's.

      Reply
  8. Liz @ THe Clean Eating Couple says

    December 01, 2015 at 10:45 am

    Ohhhhh goodness. I just want to dive into this with a giant spoon. Looks amazing!!

    Reply
  9. Cassie @ Almost Getting it Together says

    November 29, 2015 at 10:41 pm

    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 -_-

    Reply
  10. Beverley @ sweaty&fit says

    November 27, 2015 at 12:50 pm

    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.

    Reply
  11. Jen@Jpabstfitness says

    November 27, 2015 at 6:16 am

    After Thanksgiving, bye pumpkin! Time for peppermint and gingerbread. This mousse looks delicious!

    Reply
  12. Janelle @ Wholly Healthy says

    November 27, 2015 at 2:14 am

    This looks so pretty and amazing! I love that it is so easy as well (just don't tell the guests).

    Reply
    • Erin says

      November 29, 2015 at 9:13 pm

      Right?! Let them think you slaved over it.

      Reply
  13. Emilie @ Emilie Eats says

    November 26, 2015 at 11:43 am

    Oh myyyy this looks heavenly! And so simple! I can't wait to start making all the gingerbread things.

    Reply
    • Erin says

      November 29, 2015 at 9:12 pm

      YAAAAS GINGERBREAD.

      Reply
  14. Amanda @ .running with spoons. says

    November 25, 2015 at 9:01 pm

    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 😆

    Reply
  15. Shashi at RunninSrilankan says

    November 25, 2015 at 9:59 am

    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!

    Reply
  16. rachel @ athletic avocado says

    November 25, 2015 at 9:45 am

    After thanksgiving, gingerbread season comes on in full force!

    Reply
  17. Taylor @ Food Faith Fitness says

    November 25, 2015 at 8:07 am

    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?

    Reply
    • Erin says

      November 29, 2015 at 9:12 pm

      Um....yes, yes it is 🙂

      Reply
  18. lindsay says

    November 25, 2015 at 7:58 am

    Confession ---> I'll take gingerbread ANY DAY over pumpkin. GASP!

    Reply
  19. Alicia says

    November 25, 2015 at 7:01 am

    I love gingerbread. I will have to try to make this.

    Reply
    • Erin says

      November 29, 2015 at 9:04 pm

      It's the BEST this time of year 🙂 Let me know if you do!

      Reply

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