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
Scale
- 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!