Shop

Peanut Butter Chocolate Mousse with Dark Chocolate

Peanut Butter Chocolate Mousse

Oh man, do I have a recipe for you. As much as I love raw veggies, fruit smoothies, and mixed drinks, chocolate is the key to my heart.

Aaron’s birthday is coming up in a couple of days (29! how did that even happen?!), and fortunately, chocolate is also the key to his heart. Well, one of them. Things like scotch and coffee rank right up there too. Oh, and peanut butter. Only in the last few years have I appreciated the combination of chocolate and peanut butter, but it’s one of Aaron’s favorites. Rest assured, if there’s some sort of peanut butter chocolate dessert on a menu, he will order it. And I will say I’m too full to order my own and then proceed to eat half of his. He loves this about me.

No-Bake Peanut Butter Mousse

I knew I wanted to make him some sort of chocolate peanut butter dessert for his birthday, but I wasn’t sure if I should bake cupcakes, a full-on cake, some sort of pie…and then I remembered a raw vegan chocolate mousse I’d made a while back. The ingredients were simple, the process was easy, and the result was insanely decadent without tons of added sugar or processed ingredients.

I got to work adapting that recipe, subbing peanuts for cashews and adding in extra cocoa powder (among other small changes). But then I thought – what if I covered the whole thing in homemade chocolate? Bingo.

Peanut Butter Mousse with Dark Chocolate Topping

It’s like a peanut butter chocolate cheesecake filling meets a peanut butter cup meets that chocolate magic shell we loved so much as kids. Need I say more?

Vegan Peanut Butter Chocolate Mousse

Skip to Comments

Share

Peanut Butter Chocolate Mousse with Dark Chocolate

Gluten Free, Vegan,

Serves: 4

Prep Time: 4 hours 45 mins

Healthy peanut butter chocolate cheesecake filling meets a peanut butter cup meets that chocolate magic shell we loved so much as kids. The ingredients are simple, the process is easy, and the result is insanely decadent!

Peanut Butter Chocolate Mousse with Dark Chocolate

Print

Ingredients Instructions

Ingredients

For the Mousse:

1 C. Peanuts, soaked for 4 hours and drained
1/2 C. Water
1/4 C. Cocoa Powder
1 1/2 Tbs. Agave
1 1/2 Tbs. Maple Syrup
1 1/2 Tbs. Creamy Peanut Butter (salted or unsalted)
1 Tbs. Coconut Oil, melted
1/2 Tsp. Vanilla Bean Paste or Extract

For the Chocolate Topping:

6 Tbs. Cocoa Powder
2 Tbs. Coconut Oil, melted*
Sweetener to Taste (I used 15 drops of liquid Stevia)
Finishing Salt & Fresh Raspberries for Garnish (optional)

Cuisine: Gluten Free, Vegan Servings: 4

Prep Time: 4 hours 45 mins

Healthy peanut butter chocolate cheesecake filling meets a peanut butter cup meets that chocolate magic shell we loved so much as kids. The ingredients are simple, the process is easy, and the result is insanely decadent!

Instructions

Combine all of the ingredients for the mousse in the bowl of a food processor.
Process the mixture for about 4 minutes, scraping down the sides of the bowl every so often.
Portion the mousse into 4 small dishes and place them in the fridge while you prepare the topping.
For the chocolate, stir the melted coconut oil and cocoa powder together until no lumps remain. Add the sweetener to taste and stir again.
Pour approximately 1 1/2 Tbs. of the chocolate over each dish of mousse and return to the fridge for about 15 minutes to allow the chocolate topping to harden slightly.
Sprinkle with finishing salt or sea salt (optional), then place the mousse back in the fridge for at least 30 more minutes until the mousse has chilled and thickened.
Top with a fresh raspberry for a pop of color and enjoy!

Notes [1]

I received some feedback that the chocolate topping can be a bit crumbly, which is certainly not ideal. The ratio listed in the recipe is one that works for me (I make it several times a week when I have a chocolate craving!), but it’s key to use level tablespoons of the cocoa powder. If you find that the topping is still too thick, I recommend adding an additional 1-2 Tbs. of melted coconut oil until the texture is similar to chocolate syrup.

Recipe Notes [1]

I received some feedback that the chocolate topping can be a bit crumbly, which is certainly not ideal. The ratio listed in the recipe is one that works for me (I make it several times a week when I have a chocolate craving!), but it’s key to use level tablespoons of the cocoa powder. If you find that the topping is still too thick, I recommend adding an additional 1-2 Tbs. of melted coconut oil until the texture is similar to chocolate syrup.