Oozing Zombie Brains

Cooking method:

  • Prep Time: 3 hours
  • Total time: 3h 5 mins
  • Skill Easy
  • Serves 8 people

Oozing Zombie Brains

These Oozing Zombie Brains are a super fun vegan dessert perfect for Halloween. A gorgeously smooth mint mousse filled with chocolate slime!

Utensils required


For the mint mousse

  • 135g raw cashews (soaked overnight, rinsed and drained)
  • 80ml cold water
  • 1 tbsp maple syrup
  • 1/2 tsp arrowroot flour or cornstarch
  • 1/4 tsp cream of tartar
  • 150g vegan white mini marshmallows
  • 100ml barista style dairy-free milk
  • 4 tsp liquid chlorophyll or few drops green gel food colouring
  • 2 tsp peppermint extract
  • 1 tsp vanilla extract

For the oozing chocolate centre

  • 2 tsp cacao powder
  • 1 1/2 tsp activated charcoal
  • 1 tsp xanthan gum
  • 4 tbsp MCT oil
  • 120ml light agave nectar
  • 180ml dairy free milk
  • 1/2 tsp vanilla extract

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Blend together the raw cashews, cold water, maple syrup, arrowroot, and cream of tartar in the bowl of the food processor, on HIGH, until smooth.

  • Step 2

    Place the vegan marshmallows and dairy free milk into a medium sized non-stick saucepan and cook on a low heat until the marshmallows have melted and the mixture looks frothy.

  • Step 3

    Remove from the heat and immediately blend into the cashew mixture, along with the remaining mousse ingredients. Blend on HIGH. You may need to repeat, scraping down the sides between blends.

  • Step 4

    Spoon some mixture into the brain moulds and spread using the back of the spoon to create a nice ‘shell’ to allow the filling to sit in. Place into the freezer for 20 minutes. (See notes if this method is too difficult!).

  • Step 5

    Whilst the brains are in the freezer whisk together the cacao powder, activated charcoal, and xanthan gum. Slowly whisk in the MCT oil followed by the agave nectar until smooth. Gradually whisk in the dairy free milk and vanilla extract. The consistency should be smooth but slimy.

  • Step 6

    Remove the brain moulds from the freezer and fill with the slime leaving at least 0.5cm from the top. Place back into the freezer for 20 minutes before spooning over the remaining mousse mixture and levelling off with an offset spatula or knife. Place back into the freezer for 1 to 2 hours.

  • Step 7

    Remove from the moulds carefully 10 to 15 minutes before wanting to serve!

  • Step 8

    If you are struggling to spread the mixture around the moulds you can fill them to the top and freeze for 2 hours before scooping out the middles. Then melt down the mixture you have scooped out on a low heat in order to allow you to fill the shells and follow the remaining steps.

    This recipe requires 8 mini brain silicone moulds.