Peanut Butter Mousse

Peanut butter mousse dessert

You can eat it right out of the bowl using a spoon or turn it into a sandwich.

Spread it on pancakes, top with chocolate chips, and serve as a dessert. You can also layer the peanut butter into jars for parfaits.

This delicious peanut butter treat can be made in under five minutes!

Homemade peanut butter mousse ingredients

This simple recipe only requires canned coconut milk, peanut butter, and sweetener. The formula also includes a coconut-free option.

This peanut butter dessert can be made without cream cheese, heavy Cream, whipped or Greek yogurt, avocados, or aquafaba.

Add a banana mashed ripe to the vegan peanut butter mousse for a healthy snack. This is a great way to eat it.

You can also use almond butter, cashew, or sunflower butter instead of peanut butter. It’s OK to do that!

Add chopped peanuts, white chocolate chips, or Reese’s Peanut Butter Cups.

How to make peanut butter mousse without cream cheese

Refrigerate the coconut milk until you are ready to use it.

When ready to prepare the recipe, open the can and scoop the thick coconut cream. Please place it in a large bowl. You can discard the coconut water or save it for a future recipe like this chia pudding.

Warm up the peanut butter if it isn’t already soft enough to stir. Add all ingredients to the large bowl. Whip everything with a hand or stand mixer until stiff peaks are formed.

You can do this by hand if you don’t have a stand mixer or beaters. The mixture won’t be smooth and whipped, but it will still taste good!

Tips and Tricks for Recipes

Use either coconut cream or full-fat canned coconut milk.

This recipe will not work with reduced-fat coconut milk or coconut milk found in the refrigerator section of your local grocery store.

You can skip the chilling process if the Cream in the can is already thick. IfAvoidhaking the can to keep the Cream separate from the liquid underneath.

Sometimes, a can will be chalky or rock-hard. Or it may not whip. Although this has happened only a few times, I always have two cans in my pantry, just in case.

This recipe is a dairy-free, egg-free, gluten-free, soy-free, sugar-free, low carbohydrate, paleo, or keto-friendly.

You can also use it as a frosting between layers of Vegan Chocolate cake if you do not want to eat the whole recipe immediately.

You can also scoop it into fancy glasses or a graham-crumb pie crust. Add chocolate chips, shredded Coconut, strawberries with chocolate syrup or banana slices, and homemade whipped Cream.

The texture will be different if you freeze it. It is best to make it the day before or the night before.

No coconut milk in the recipe

Use the following recipe if you prefer peanut butter mousse without Coconut.

Beat 8 ounces at room temperature of cream cheese, or vegan cream cheese, with 4 ounces of butter spread, half a cup of nut butter, 2 cups powdered sugar, and one teaspoon of pure vanilla extract.


Coconut cream or milk (see below for a coconut-free alternative)

Sweeteners of your choice, such as stevia, powdered sugar, or two tablespoons.

2 – 5 tbsp peanut butter, as desired

Feel free to add one banana.


Please read the tips and tricks in this article. Store the coconut milk in the refrigerator when it is purchased if the consistency is not thick enough. Transfer only the comprehensive portion to a bowl once it has cooled. Discard the coconut water, or save it for another recipe. Whip all ingredients with a hand mixer, stand mixer (or lots of arm strength), or a fork until stiff peaks are formed.

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