This vegan peanut butter mousse with a decadent layer of chocolate ganache is the ultimate no-bake dessert. It’s rich, creamy, and entirely plant-based—made with just a few ingredients and absolutely no compromise on taste or texture. Whether I’m making it for a special occasion or a personal treat, it’s a dessert I always come back to.
Made with coconut cream and natural peanut butter, this mousse has the perfect light and airy consistency, yet it still delivers that indulgent, satisfying flavor. The smooth peanut butter base is beautifully complemented by the silky, dark chocolate ganache on top. If I want a dessert that feels elegant but takes hardly any effort, this is it.
Why You’ll Love This Recipe
There are so many reasons I love making this vegan peanut butter mousse—but here are my favorites:
- It’s dairy-free and egg-free, but still incredibly rich and creamy.
- No baking required, which means I can whip it up without heating the kitchen.
- It’s perfect for meal prep or make-ahead desserts—I store it in the fridge and it holds up beautifully.
- The mousse has a fluffy, whipped texture, while the chocolate ganache brings depth and a little snap of indulgence.
- I can serve it in small cups or fancy jars and top it with just about anything—chopped peanuts, coconut whip, or shaved chocolate.
- It’s completely refined sugar-free if I use maple syrup and dark chocolate.
Whether I’m entertaining guests or just craving a sweet treat after dinner, this dessert checks all the boxes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Coconut cream (the thick part from a can of chilled full-fat coconut milk)
- Natural creamy peanut butter (unsweetened, unsalted)
- Maple syrup or agave nectar
- Vanilla extract
- Pinch of salt
- Vegan dark chocolate (70% cocoa or higher, dairy-free)
- Plant-based milk (like oat, almond, or soy)
Directions
- Chill the coconut milk overnight in the fridge. This helps separate the thick coconut cream from the liquid. I use only the thick, solid part at the top of the can.
- Scoop the cream into a mixing bowl, leaving behind the watery liquid. Using a hand mixer or stand mixer, I whip the coconut cream for 1–2 minutes until light and fluffy.
- Add the peanut butter, maple syrup, vanilla, and a pinch of salt. I continue whipping the mixture until everything is smooth and creamy, with a fluffy mousse texture.
- Taste and adjust—if I want it a little sweeter, I add a bit more maple syrup.
- Spoon the mousse into small jars, glasses, or ramekins and smooth the tops.
- Chill the mousse in the fridge for at least 1 hour so it can firm up a bit.
- While the mousse chills, I make the chocolate ganache by melting dark chocolate with plant-based milk in a double boiler or microwave (using 20-second intervals, stirring often).
- Once melted and smooth, I let the ganache cool slightly, then pour a layer over each mousse cup.
- I refrigerate again for another 30–60 minutes to allow the ganache to set.
- Just before serving, I sometimes top with chopped roasted peanuts, coconut whipped cream, or a sprinkle of sea salt.
Servings and Timing
This recipe makes 4 small servings (perfect for dessert cups or jars), but it can easily be doubled for a crowd. It takes about 10 minutes of prep time and 1.5 to 2 hours of total chilling time. No baking required, which means I can make it even on the hottest days.
Variations
I love how adaptable this vegan mousse is. Here are a few of my go-to variations:
- Nut-free version: I substitute the peanut butter with sunflower seed butter for a school-safe and allergy-friendly option.
- Extra chocolatey: I fold in some mini vegan chocolate chips or cocoa powder for an extra chocolate punch.
- Layered dessert: I make a mousse parfait by layering with crushed vegan cookies or granola for texture.
- Sweet and salty: A light sprinkle of flaky sea salt on top of the ganache creates that perfect sweet-salty balance.
- Mocha vibe: I stir in a teaspoon of espresso powder into the ganache for a coffee-chocolate combo.
Storage/Reheating
I store these vegan peanut butter mousse cups covered in the refrigerator for up to 4 days. They hold their texture well and are actually even better after a few hours of chilling. This makes them perfect for prepping ahead of time for dinner parties, holidays, or meal prepping a week’s worth of desserts.
I don’t recommend freezing them, as the mousse texture can separate when thawed.
Reheating isn’t necessary since it’s served chilled, but if I need to soften the ganache before serving, I let the jars sit at room temperature for 10 minutes.
FAQs
Can I make this mousse without coconut cream?
The coconut cream is key for that fluffy, rich texture, but if I need a coconut-free option, I’ve used chilled vegan whipped topping or silken tofu blended until smooth. The flavor will change slightly, but it still works well.
Is this recipe gluten-free?
Yes! This mousse is naturally gluten-free. I just make sure any toppings (like cookies or granola) are also certified gluten-free.
Can I use almond butter instead of peanut butter?
Definitely. I swap in almond butter, cashew butter, or any smooth nut or seed butter I prefer. Each gives a slightly different flavor, but the texture remains creamy.
How can I make this mousse sweeter?
I use a touch more maple syrup or add a tablespoon of powdered coconut sugar. I also make sure the chocolate used in the ganache is sweetened to my liking.
Is the ganache necessary?
While the mousse is delicious on its own, the ganache really elevates it. That rich chocolate layer pairs perfectly with the peanut butter base. But if I’m short on time, I sometimes skip it or sprinkle chocolate shavings on top instead.
Conclusion
This vegan peanut butter mousse with chocolate ganache is one of those desserts I turn to again and again. It’s creamy, indulgent, and deeply satisfying—all without any animal products. I love how easy it is to make, how impressive it looks in little jars, and how versatile the recipe can be. Whether I’m hosting, meal prepping, or just treating myself, this no-bake dessert is always a good idea.
Print
Vegan Peanut Butter Mousse (with a Chocolate Ganache!)
- Prep Time: 10 minutes
- Cook Time: 1.5 to 2 hours
- Total Time: 2 hours
- Yield: 4 small servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Description
This vegan peanut butter mousse with chocolate ganache is a rich, creamy, no-bake dessert that’s completely dairy-free and plant-based. Made with coconut cream, natural peanut butter, and dark chocolate, it’s an indulgent yet wholesome treat that’s perfect for any occasion.
Ingredients
- 1 can full-fat coconut milk (chilled overnight; use only the thick coconut cream)
- 1/2 cup natural creamy peanut butter (unsweetened, unsalted)
- 2–4 tablespoons maple syrup or agave nectar (to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Ganache:
- 1/2 cup vegan dark chocolate (chopped, 70% cocoa or higher)
- 2–3 tablespoons plant-based milk (oat, almond, or soy)
- Optional Toppings:
- Chopped roasted peanuts
- Coconut whipped cream
- Shaved chocolate or flaky sea salt
Instructions
- Chill the coconut milk overnight. Scoop out the thick cream, leaving behind the liquid.
- In a mixing bowl, whip the coconut cream for 1–2 minutes using a hand or stand mixer until fluffy.
- Add peanut butter, maple syrup, vanilla extract, and a pinch of salt. Whip until smooth and mousse-like. Taste and adjust sweetness.
- Spoon the mousse into small jars or ramekins. Smooth the tops and refrigerate for at least 1 hour to firm up.
- Make the ganache: Melt dark chocolate with plant-based milk using a double boiler or in the microwave (20-second intervals, stirring in between) until smooth.
- Let the ganache cool slightly, then pour over the chilled mousse.
- Refrigerate for another 30–60 minutes until the ganache is set.
- Top with desired garnishes before serving.
Notes
- For a nut-free version, use sunflower seed butter.
- Use almond or cashew butter for a flavor twist.
- Add espresso powder to the ganache for a mocha variation.
- Not recommended for freezing—best kept refrigerated.
- Can be served in fancy jars, ramekins, or cups for presentation.
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