Check out this rich and flavorful dairy-free dessert: PB Mousse
If you’ve got a little patience, this dessert could not be any easier.
Guests will be incredibly impressed with both the presentation and the flavor. They don’t even need to know you skipped the dairy.
Although it is fun to watch their surprised faces!
Whip up this decadent dessert, peanut butter mousse. No baking required! 🙂
Peanut Butter + Chocolate
I can think of no better combo than peanut butter and chocolate. For almost every family birthday (on both sides) that combo is the requested cake flavor.
Why? Because it’s an amazing mix of sweet and salty. And it’s a crowd-pleasing classic.
So why just peanut butter mousse? Well, because we’ve already got a chocolate mousse (which I intend to layer with this pb mousse at some point, yum). But also because I was doing an experiment.
My twin sister-in-laws have a birthday coming up. And as much as they pretend to love all of the desserts I make, if it’s missing chocolate, they’re not interested.
So I wanted to make them a chocolate cake. But I’ve pretty much mastered the basic chocolate cake, and I wanted to challenge myself. Perhaps layering it with vegan peanut butter mousse would be tasty?
But I didn’t want to be stuck with a dud. So I practiced just the mousse, first.
This peanut butter mousse is incredibly tasty. There’s a richness and a decadence that (dare I say) needs nothing else.
Don’t get me wrong, I’m still planning to glob this stuff all over the layers of birthday cake. But I’m also going to eat it with a spoon while I do. 🙂
Go make a batch of this peanut butter mousse! You can use it on a cake, layer with chocolate mousse, or eat parfait style (as pictured!). It’s an awesome dessert.
Useful tips for Peanut Butter Mousse
Aquafaba is the water leftover from a can of chickpeas. We have several other recipes that utilize this protein-rich, egg-like ingredient: chocolate mousse, french toast, sweet potato latkes, and garlic lime aioli.
The aquafaba needs to be whipped on it’s own for a couple of minutes. Don’t skip this step.
Coconut cream and coconut milk are not the same thing. Make sure to use coconut cream so it sets correctly.
This mousse is best served 3-8 hours after making. Anything less and it hasn’t completely set. Anything more and it starts to get too thick.
Top your parfaits right before serving. Otherwise the toppings kind of melt into the mousse.
Dairy-free whipped topping makes this peanut butter mousse much tastier (and prettier). It is easy to find in the store, but you can also make your own. The recipe for our dairy-free whipped topping is listed with our Pumpkin Parfait.
To make the peanut butter drizzle, I just added 2 parts peanut butter to 1 part coconut oil. Heated in the microwave for 30 seconds and then stirred. That gave me a good drizzle consistency (but beware it does harden after a while).
A dairy-free, rich and creamy mousse.
- aquafaba - 1 cup (240 mL)
- coconut cream - 1/2 cup (125 mL)
- peanut butter (creamy unsalted) - 3/4 cup (200 g)
- dates (pitted) OR maple syrup - 8 whole OR 1/2 cup (120 mL)
- Add just the aquafaba to your Vitamix container
- Whip on high for 2 minutes
- Add the other ingredients
- Blend on high for 2 more minutes
- Pour into serving dishes
- Refrigerate for at least 3 hours
- Top with whipped topping and PB drizzle
- Snap a pic and tag #lifeisNOYOKE