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.
