Ingredients

The following ingredients have 15 Servings
  • 1 small box of sugar free vanilla pudding (1 oz box)
  • 1/2 cup almond milk
  • 1 cup heavy whipping cream
  • 1/4 cup coconut oil
  • 2 tablespoons cocoa powder
  • 2 tablespoons Swerve sweetener
  • sprinkles, optional
  • 1 0.3oz box of sugar free strawberry jello
  • 1 1/2 cup heavy whipping cream

Instruction

  • To make the chocolate bases:
  • Melt coconut oil, cocoa powder and Swerve sweetener in the microwave for about 1 minute. Mix well and it should all be melted. If not cook again for 30 seconds.
  • Get out your mini muffin tin and divide the chocolate sauce into about 20 spots in the tin. Place tin into the freezer for 5 minutes to help the chocolate to harden.
  • To make the mousse:
  • Meanwhile add the almond milk, cream and pudding to a mixer and blend on high for about 3-5 minutes or until a thick, stiff mousse is made. Add green food color. Just a few drops until you get the desired color green you want. Mix well. Spoon into an icing bag or ziplock bag with the corner cut out.
  • Take out the chocolate bases and place onto a large plate. Using the icing bag or ziplock bag pipe the filling onto the chocolate base in swirling circular motion to look like a tree.
  • Decorate with sprinkles if you wish. Keep refrigerated.
  • Add a (0.3oz) box of sugar free strawberry jello mix and 1 1/2 cup of heavy whipping cream to a mixing bowl. Beat until nice and thick and fluffy. This should take about 3-5 minutes.
  • Refrigerate for about 5 minutes to get the jello to gel a bit.
  • Spoon the jello mixture into an icing bag or ziplock bag with the corner cut off. Pipe the jello mixture onto the chocolate base just like you would the pudding mousse.