VegNews
Graveyard Chocolate Mousse Pots With Cookie Crumbles (Sugar-Free!)
It’s Halloween week, and we want treats! Rich, chocolaty, fun vegan treats for this spooky holiday.
October 28, 2025
We hit the VegNews Test Kitchen to create a dreamy, decadent dessert perfect for kids and adults alike. First, we whipped up a creamy chocolate mousse. Then, we layered the mousse with chocolate cookie crumbles before topping it off with easy-to-make cookie tombstones. Want perfect tombstone cut-outs? Create a template with paper and use when you cut the dough.
What you need:
For the tombstone cookies and cookie crumbles:
1¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup vegan butter
¾ cup monk fruit sweetener (we used the one by NOW Foods)
1½ teaspoons apple cider vinegar
2 teaspoons vanilla extract
For the icing:
½ cup sugar-free powdered sugar (we like this one)
½ tablespoon water
For the chocolate mousse:
¼ cup hot espresso
½ cup monk fruit sweetener (we used the one by NOW Foods)
1½ cups canned coconut cream (using as much of the thick top layer as possible)
⅓ cup unsweetened cocoa powder
Mint leaves and edible flowers for garnish
VegNews
What you do:
- For the cookies, preheat oven to 350 degrees. Into a medium bowl, combine flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
- Into a stand mixer bowl, add butter and monk fruit sweetener. Beat on high until creamy. Reduce speed to low, and add vinegar and vanilla. Slowly add dry ingredients and beat until combined.
- Remove dough from mixer bowl, form into a uniform disk, and place in between two sheets of parchment paper. Using a rolling pin, roll out dough into a large ⅛-inch-thick circle. Remove top sheet of parchment paper. Using a knife, cut out 6 tombstone shapes approximately 1½ inches tall. For the remainder of the dough, using a cookie cutter, cut out cookies (these will become crumbles, so they don’t need to be perfect).
- Onto a baking sheet, place all cookies and bake 12 minutes. Remove from oven and set aside to cool. Once cool, reserve tombstone cookies and crumble the rest.
- For the icing, whisk powdered sugar and water. Using a piping bag fitted with a small round tip, ice “RIP” onto cooled tombstone cookies. Set aside.
- For the chocolate mousse, clean stand mixer bowl, and add hot espresso and monk fruit sweetener. Mix until sugar dissolves. Add coconut cream and cocoa powder and beat until light and fluffy.
- Into six small glass serving cups, layer crumbled cookies, chocolate mousse, and more crumbled cookies. Add tombstones and garnish with mint and edible flowers. For a soft mousse, serve immediately. For a firmer mousse, refrigerate before serving.
For more plant-based recipes like this, read:
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