Description
A rich and creamy no-bake vegan dessert made with natural peanut butter mousse and a luscious chocolate ganache. Dairy-free, gluten-free, and naturally sweetened, it’s perfect for a wholesome indulgence.
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)
Instructions
- Scoop out only the thick part of the chilled coconut cream and place it in a mixing bowl.
- Add the peanut butter, maple syrup, vanilla extract, and a pinch of salt.
- Using an electric mixer or whisk, beat the mixture until it becomes light, fluffy, and smooth.
- Spoon the mousse evenly into ramekins or small serving glasses and chill in the fridge for at least 30 minutes.
- While the mousse sets, melt the chocolate chips with the coconut cream in a saucepan over low heat, stirring until smooth.
- Let the ganache cool slightly, then pour it over the chilled mousse.
- Return the ramekins to the fridge for another 30 minutes or until the ganache is set.
- Serve chilled, optionally topped with crushed peanuts or flaky sea salt.
Notes
Use only the solid part of the chilled coconut cream for best results.
Top with crushed peanuts or flaky sea salt for added texture and flavor.
Can be made ahead and stored for up to 4 days in the fridge.
For a nut-free version, substitute sunflower seed butter for peanut butter.
To serve as a frozen treat, freeze in silicone molds and thaw briefly before eating.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin (about 1/4 of recipe)
- Calories: 320
- Sugar: 10g
- Sodium: 120mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
