Peanut Butter Mousse

This thick, fluffy, creamy mousse is made in 1 bowl with 4 simple ingredients, and is naturally vegan and gluten-free! 

When I’m not eating peanut butter after work by the spoonful, rolling it into snack balls, making bizarre sandwiches, or baking it into all my favorite desserts, I’m eating this cold, fluffy peanut butter treat. All you need is a can of coconut cream, maple syrup, and some all-natural (aka peanuts and salt only) peanut butter. Stir them all together, load up your toppings, and voila! 

This easy, coconut-based mousse is a wonderful dessert all on it’s own, but I can’t leave well enough alone, so I sometimes put it:

in big dollops on banana ice cream,

into a chocolate crust to make a pie,

on top of chia pudding, 

or slathered onto banana bread, like frosting. 

This mousse gets extra thick + fluffy after sitting in the fridge for a few hours, so it could easily be made ahead and stored in little jars or bowls for after dinner. Top with some melted chocolate, bananas, granola, or anything that goes with peanut butter (hint: literally everything, including another drizzle of peanut butter). While this may taste like a rich, decadent dessert, you know it is secretly packed with antioxidants, vitamin E, biotin, folate, protein, fiber, and unicorn dust. Just kidding! I would never rob a unicorn of it’s dust. (#savetheunicorns) 

If you or someone in your life is obsessed with peanut butter, they will love this quick, easy dessert. Heck, I’ve eaten it for breakfast and nothing catastrophic happened; there’s really no limit to what you can do with this mousse. Grab a can (or 8) of coconut cream next time you’re out, and you could be eating peanut butter mousse in under 5 minutes, anytime you want some. 

If you make a batch of peanut butter mousse this week, let me know! Leave a comment below or tag me #bakedgreens on Instagram so I can drool over all your peanut butter mousse creations! 

Peanut Butter Mousse

Chelsea Colbath

A simple, 4-ingredient dessert that's vegan, gluten-free, and refined sugar-free. Make it ahead and store in the fridge for an extra thick, creamy, fluffy mousse.

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Time 5 minutes mins

Servings 2

Ingredients

  

• 1 15 ounce can coconut cream chilled* (solid cream only-discard any liquid in the can)
• 2 tablespoons maple syrup
• 1/3 cup all-natural peanut butter
• 1 teaspoon vanilla extract
• Toppings: melted chocolate sliced banana, granola, extra peanut butter, etc.

Instructions

 

• 1. Add all ingredients to a bowl, and stir well to combine. Divide into 2-4 bowls, top with desired toppings, and enjoy. Alternately, divide into several containers with a lid and store in the fridge for up to 3 days. This recipe can easily be doubled, tripled, etc.

Notes

* I buy cans of coconut cream at Trader Joe's, and rarely find it in other grocery stores. If you are unable to find coconut cream, you can scrape the cream off the top of several cans of coconut milk to make about 1 1/2 cups, and use that instead. Just store them in the fridge to solidify the cream, then open the cans and scrape out the thick coconut that has risen to the top. Save all the extra liquid for smoothies, baking, etc. Canned coconut milk varies in how much cream it will yield, so I'd plan for at least 2, but up to 4, cans of coconut milk to get enough cream to make this mousse.