Peanut Butter Mousse
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.
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.