This Vegan Peanut Butter Mousse is rich, creamy, and indulgently smooth, made with simple plant-based ingredients! It’s a dairy-free, egg-free, and naturally sweetened dessert that’s perfect for a quick treat, special occasion, or healthy snack.
Why You’ll Love This Recipe
- 100% vegan & dairy-free – No cream, no eggs, just plant-based goodness!
- Rich & fluffy – A light, airy texture with deep peanut butter flavor.
- Quick & easy – Ready in just 5 minutes!
- Naturally sweetened – No refined sugar if using maple syrup or dates.
- Customizable – Add chocolate, coconut, or extra protein!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ½ cup creamy peanut butter (natural, unsweetened)
- 1 can (13.5 oz) full-fat coconut milk (chilled overnight)
- 3 tbsp maple syrup or agave nectar
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 2 tbsp cocoa powder (optional, for chocolate peanut butter mousse)
Optional Toppings:
- Crushed peanuts
- Dark chocolate shavings
- Coconut whipped cream
- Chia seeds or granola
Directions
Step 1: Chill the Coconut Milk
- Refrigerate the can of coconut milk overnight.
- Scoop out the solid coconut cream (discard the liquid or use it in smoothies).
Step 2: Blend the Mousse
- In a mixing bowl, whisk together coconut cream and peanut butter until smooth.
- Add maple syrup, vanilla, and sea salt.
- Whisk or blend until light and fluffy.
Step 3: Chill & Serve
- Divide into small bowls or jars.
- Refrigerate for 30 minutes for a firmer texture.
- Garnish with toppings of your choice and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Chill Time: 30 minutes (optional)
- Total Time: 5-35 minutes
Variations
- Chocolate Peanut Butter Mousse – Add 2 tbsp cocoa powder.
- Banana Peanut Butter Mousse – Blend in ½ mashed banana.
- Protein Boost – Add 1 tbsp vanilla or chocolate protein powder.
- Nut-Free Version – Use sunflower seed butter instead of peanut butter.
Storage
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 2 months; thaw in the fridge before serving.
FAQs
Can I use almond or cashew butter instead of peanut butter?
Yes! Any nut or seed butter works well.
Can I make this mousse without coconut milk?
Yes! Use whipped aquafaba (chickpea water) or dairy-free yogurt instead.
How do I make this mousse fluffier?
Use a hand mixer or stand mixer to whip more air into the mixture.
Can I make this mousse sugar-free?
Yes! Use stevia, monk fruit sweetener, or mashed dates.
How do I make it extra rich?
Blend in melted dairy-free dark chocolate.
Can I eat this right away?
Yes! But chilling for 30 minutes makes it even thicker and creamier.
How do I prevent the mousse from separating?
Ensure the coconut cream is fully chilled and whisk well.
Can I use store-bought coconut whipped cream?
Yes! Just fold in peanut butter and sweetener.
What’s the best way to serve this mousse?
Top with chocolate chips, granola, or fresh berries.
Can I use peanut butter powder instead?
Yes! Mix ¼ cup peanut butter powder with 2 tbsp water for a smooth consistency.
Conclusion
This Vegan Peanut Butter Mousse is a creamy, decadent, and easy-to-make dessert that’s perfect for peanut butter lovers! Whether served plain, topped with chocolate, or paired with fruit, this wholesome, dairy-free treat is a must-try. Make a batch today and enjoy a guilt-free indulgence!
Print
Vegan Peanut Butter Mousse
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 1x
- Category: Dessert, No-Bake
- Method: No-Cook
- Cuisine: Vegan, Dairy-Free
Description
This Vegan Peanut Butter Mousse is creamy, rich, and completely dairy-free! Made with whipped coconut cream and natural peanut butter, it’s a light yet indulgent dessert that comes together in just 5 minutes. Perfect for snacking, special occasions, or even as a frosting!
Ingredients
- 1 (14 oz) can full-fat coconut milk, chilled overnight
- 1/2 cup creamy natural peanut butter (unsweetened, for best results!)
- 1/4 cup maple syrup or agave syrup (adjust for sweetness!)
- 1 tsp vanilla extract
- 1/4 tsp sea salt (optional, enhances flavor!)
- 2 tbsp cocoa powder (optional, for a chocolate-peanut butter twist!)
For Toppings:
- Chopped peanuts
- Dairy-free chocolate chips
- Coconut whipped cream
- Drizzle of melted dark chocolate or peanut butter
Instructions
Step 1: Whip the Coconut Cream
- Open the chilled coconut milk and scoop out the thick solid cream (discard the liquid or save for smoothies!).
- Using a hand mixer or whisk, beat the coconut cream until fluffy and smooth.
Step 2: Add the Peanut Butter & Sweetener
- Add peanut butter, maple syrup, vanilla, and sea salt to the whipped coconut cream.
- Beat until fully combined and light and airy. (If making chocolate mousse, add cocoa powder now!)
Step 3: Chill & Serve
- Transfer mousse to serving bowls and refrigerate for at least 30 minutes to firm up.
- Before serving, top with chopped peanuts, chocolate chips, or a drizzle of peanut butter!
Serving Suggestions
- As a Parfait: Layer with crushed graham crackers or granola.
- With Fruit: Serve with sliced bananas or strawberries.
- As a Frosting: Pipe onto cupcakes or brownies for a fluffy topping!
Notes
- Extra fluffy? Fold in ½ cup aquafaba (whipped chickpea water) for an airy texture.
- Nut-free version? Use sunflower seed butter instead of peanut butter.
- More protein? Stir in 1 tbsp chia seeds for added nutrition!