Cucumber Salad with Espresso Mousse Cups
moka coffee pot
A vibrant cucumber salad meets decadent espresso mousse cups for a refreshingly rich, plant-based experience with sass and balance.
Prep Time 25 minutes mins
Cook Time 5 minutes mins
Total Time 30 minutes mins
Servings 4 servings
Calories 55 kcal
Cucumber Salad:
- 2 large cucumbers thinly sliced
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- ½ tsp toasted sesame oil
- Pinch of sea salt
- 1 tbsp chopped fresh dill or mint
Espresso Mousse Cups:
- 1 cup silken tofu
- ¼ cup strong brewed espresso cooled
- ¼ cup melted vegan dark chocolate
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Optional Toppings:
- Shaved chocolate or cacao nibs
- Crushed hazelnuts
For Cucumber Salad:
Slice cucumbers thinly and toss into a mixing bowl.
In a small bowl, whisk vinegar, maple syrup, oil, and salt.
Drizzle the dressing over cucumbers and toss well.
Sprinkle chopped herbs over the top and let it chill 10 minutes.
For Espresso Mousse Cups:
Combine tofu, espresso, melted chocolate, maple syrup, vanilla, and salt in a blender.
Blend until the mixture turns ultra-smooth and glossy.
Spoon the mousse into serving cups.
Chill for at least 15 minutes or until firm.
Top with chocolate shavings or nuts for bonus drama.
📊 Nutritional Values (Per Serving)
Cucumber Salad:
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Calories: 55
-
Total Fat: 1.5g
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Saturated Fat: 0.3g
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Carbohydrates: 7g
-
Fiber: 1g
-
Protein: 1g
Espresso Mousse Cups:
-
Calories: 220
-
Total Fat: 12g
-
Saturated Fat: 5g
-
Carbohydrates: 20g
-
Fiber: 2g
-
Protein: 6g
💪 Vitamins and Minerals (Per Serving)
Cucumber Salad:
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Vitamin K: 18%
-
Vitamin C: 10%
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Potassium: 8%
Espresso Mousse Cups:
✨ Additional Notes & Tips
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Want the mousse fluffier? Add 1 tbsp almond milk and blend longer.
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For salad drama, throw in radish slices or crushed peanuts.
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Chill mousse overnight for that firm, spoon-breaking finish.
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Use espresso powder if you’re out of actual brewed coffee—no judgment.
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Great for dinner parties, date nights, or Tuesdays when everything feels unhinged.