Name: Vegan Peanut Butter Mousse with Chocolate Ganache
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup natural peanut butter (smooth, unsweetened); 1/4 cup maple syrup; 1/2 cup canned coconut cream (chilled overnight); 1/2 tsp vanilla extract; Pinch of sea salt; 1/2 cup dairy-free dark chocolate chips; 1/4 cup canned coconut cream (chilled overnight)

A rich and creamy vegan peanut butter mousse layered with a luscious chocolate ganache — this no-bake dessert is everything I want in a sweet treat. It’s dairy-free, gluten-free, and crafted from simple, wholesome ingredients. When I’m craving something indulgent but still clean and plant-based, this recipe always delivers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the peanut butter mousse:

1 cup natural peanut butter (smooth, unsweetened)

1/4 cup maple syrup

1/2 cup canned coconut cream (chilled overnight)

1/2 tsp vanilla extract

Pinch of sea salt

For the chocolate ganache:

1/2 cup dairy-free dark chocolate chips

1/4 cup canned coconut cream (chilled overnight)

Directions

I scoop out only the thick part of the chilled coconut cream and place it in a mixing bowl.

Then I add the peanut butter, maple syrup, vanilla extract, and a pinch of salt.

Using an electric mixer or whisk, I beat the mixture until it turns light, fluffy, and smooth.

I spoon the mousse evenly into ramekins or small serving glasses and chill them in the fridge for at least 30 minutes.

While the mousse sets, I make the ganache by gently melting the chocolate chips with the coconut cream in a saucepan over low heat, stirring until smooth.

I let the ganache cool just a bit, then pour it over the chilled mousse.

Next I return the ramekins to the fridge for another 30 minutes or until the ganache is set.

I serve the dessert chilled and often top it with crushed peanuts or flaky sea salt for an extra treat.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cooking Time: 5 minutes

Chilling Time: 30 minutes

Total Time: 45 minutes

Calories: Approximately 320 kcal per serving

Variations

Nut-Free Option: I swap peanut butter for sunflower seed butter to keep it allergy-friendly.

Extra Crunch: I sometimes layer in crushed gluten-free cookies or granola at the bottom.

Espresso Twist: Adding a shot of espresso to the mousse gives it a rich mocha flavor.

Frozen Treat: I freeze the mousse in silicone molds and serve them like frozen peanut butter cups.

Spiced Up: I like to stir a pinch of cinnamon or chili powder into the ganache for a kick.

Storage/Reheating

I store any leftovers in the fridge, covered, for up to 4 days. The mousse and ganache both hold their texture well. Since this is a chilled dessert, I don’t reheat it — I just let it sit at room temperature for 5–10 minutes if I want a softer texture before eating.

FAQs

What kind of peanut butter works best?

I always use natural peanut butter with no added sugar or oils. It gives the mousse a clean, rich flavor and blends perfectly.

Can I make this ahead of time?

Yes, I often make it the day before serving. It actually tastes even better after sitting in the fridge overnight.

Is there a substitute for coconut cream?

If I don’t have coconut cream, I sometimes use chilled full-fat coconut milk and just scoop out the solid part. However, coconut cream gives the best thick texture.

Can I use another sweetener instead of maple syrup?

Definitely. I’ve used agave or date syrup with great results. Just keep the consistency in mind — maple syrup has a thinner texture.

Does this freeze well?

Yes, I’ve frozen individual portions in airtight containers. They turn into a frozen mousse treat — just let them thaw for a few minutes before eating.

Conclusion

This vegan peanut butter mousse with chocolate ganache is my go-to when I want a dessert that’s rich, satisfying, and simple to make. Whether I’m prepping for a dinner party or just treating myself to something sweet after a long day, this no-bake recipe is always a hit. It’s proof that indulgent desserts can still be wholesome, plant-based, and incredibly easy to whip up.

Recipe: