Halloween Graveyard Mousse Cups { GF & VG }

No TRICKS in this post just TREATS, I promise! Halloween is right around the corner and even though it isn’t much of a big deal in Australia. I will take any excuse to bake some yummy treats! I’ve also been experimenting more with allergy/intolerance friendly recipes. So this recipe is Gluten Free, Vegan and can become Refined Sugar-Free depending on the Oreos you use.

Part of this recipe uses a sugar cookie recipe by The Loopy Wisk that I adapted to suit. So full credit to the sugar cookie recipe goes to Kat.



  • 2 x 400ml cans full fat coconut cream
  • 6 Tbsp rice malt syrup or sweetener of your choice
  • 2 1/2 Tbsp cocoa powder
  • Pinch of salt
  • 1 square of dark chocolate ( VG)


  • Oreos (GF & VG)


  • 1 1/4 cups plain flour (GF)
  • 1/4 cup and 2 Tbsp coconut sugar
  • 1/4 Tsp xanthan gum
  • 1/4 Tsp baking powder
  • Pinch of salt
  • 1/4 cup coconut oil (melted)
  • 1/4 cup coconut cream
  • 1 square of dark chocolate (for decoration)



  1. Place cans of coconut cream in the fridge overnight. This will allow the coconut cream to set and separate from the extra liquid in the can.
  2. Open the cans of coconut cream, careful not to shake the cans while doing so. Scoop out the thick cream above the water. Then drain out the excess water in the can, so you can then scoop out the rest of the coconut cream.
  3. Add the rice malt syrup or sweetener of your choice, before beating your cream with an electric mixer on low for 2 minutes. Or until your cream forms stiff peaks.
  4. Fold through your cocoa powder and salt, then beat or mix until mixture is smooth. Place your mousse into the fridge to set.


  1. Pre-heat the oven to 355 ºF (180 ºC or 160* Fan 1. Forced) and line a baking sheet with baking/greaseproof paper.
  2. In a bowl, mix together the flour, sugar, xanthan gum, baking powder and salt.
  3. Add the coconut oil and cream, and mix well until the dough starts coming together. Knead the cookie dough briefly until it’s smooth, with no flour clumps and only very slightly sticky.
  4.  Roll out the cookie dough (easiest between two sheets of greaseproof paper or cling film) and refrigerate the rolled out cookie dough briefly, for about 5 minutes. This will make it easier to cut out perfectly shaped cookies.
  5. Use a knife to cut out the sugar cookies into tombstone shapes, whatever size of your choosing. I recommend drawing a template onto a piece of cardstock paper and using it for all of your cookies. To keep them relatively similar. Then transfer them onto the lined baking sheet.
  6. Bake in the preheated oven at 355 ºF (180 ºC) for 10 – 12 minutes. Then allow your cookies to cool slightly before transferring them to a cooling rack.
  7. Once cooled melt 1 square of dark chocolate and pipe it onto your cookies or use a toothpick to draw on RIP onto the top half of your tombstone cookies. Then place them in the fridge or freezer to set.


  1. Place 6 – 10 Oreos into a ziplock bag ( make sure to seal it tight)
  2. Use a rolling pin to smash the Oreos into small crumbly pieces. Make sure to combine the cream with the Oreo crumbs, to prevent any white from showing.


  1. Melt a square or two of dark chocolate and splatter it around the bottom of your chilled glasses.
  2. Place your set chocolate mousse into glass cups, I choose to fill them about halfway.
  3. Add on about 2 Tbsp of your cookie crumbs on top of each mousse cup.
  4. Finally place your tombstone cookies into your mousse cups, pushing it in slightly so it stands up on its own.
  5. Serve immediately or place in the fridge until ready to serve. Be aware that the longer the mouse cups are in the fridge, the higher chance of your cookie going soggy.

This recipe was a big hit in my house and hopefully, it will be in yours! And for those who do celebrate Halloween, have a spooktacular, bootiful, wonderful, and fangastic Halloween!

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