Easy Vegan Peanut Butter Mousse Recipe

Easy Vegan Peanut Butter Mousse Recipe

Today we are making an Easy Vegan Peanut Butter Mousse Recipe! This delicious dessert is a fluffy mousse that’s light and creamy, is the perfect dessert for peanut butter lovers and uses no dairy or animal products. It also contains a secret ingredient that makes this recipe even higher in protein – silken tofu!

Siken tofu is an ingredient that’s used in vegan desserts to keep them creamy rather than frosty (like ice cream), all while giving a higher protein content. You can use it for ice cream, cheesecakes, puddings, mousse, milkshakes and more for a thick and luscious feel in a decadent dessert! In this recipe, it provides the perfect base for an airy mousse.

Super Creamy Peanut Butter Mousse

This easy recipe is made creamy through the use of three whole food ingredients: peanut butter, coconut cream and silken tofu! Aside from the silken tofu that was discussed above, the other two key ingredients have a naturally high healthy fat content.

Foods with a higher fat content (like avocado) make recipes much creamier than lower fat ingredients. The coconut cream and tofu in combination replace the heavy whipping cream that would be used in traditional mousse recipes.

Why You’ll Love This Easy Vegan Peanut Butter Mousse Recipe

High in Protein, Low in Sugar: This vegan peanut butter mousse not only satisfies your sweet tooth but also provides plant-based protein from the tofu and the peanut butter! Plus, the use of pure agave nectar limits the refined sugars, making it much lower in sugar than store-bought mousse.

Minimal Hassle: To make this mousse, it takes one simple step of blending a few simple ingredients together and placing them in the refrigerator to thicken into the mousse texture.

Peanut Butter Substitutions

Peanut Butter: Use creamy peanut butter for this recipe. Make sure to also used natural peanut butter, which should only have one ingredient on the container label – just peanuts! Traditional peanut butter at the grocery store contains added sugars and oils, which will alter the taste of this recipe. It’s also not as healthy with all the added ingredients.

For those with a peanut allergy (or maybe you’re serving this to someone who isn’t a fan of peanut butter), you can use another nut butter of choice. For example, almond butter, cashew butter or hazelnut butter. However, you won’t be getting any of the peanut butter flavor.

Coconut Cream Substitutions

Coconut Cream: To get coconut cream, you can either buy a can of pure coconut cream, or a can of coconut milk. If using coconut milk, buy full-fat, canned milk (I like Thai Kitchen brand). This is usually found in the international foods aisle of the grocery store.

To get the coconut cream from the can of milk, you can refrigerate the can overnight. The next day, don’t shake the can when removing it from the refrigerator. Carefully open it up and you’ll notice that a thick white substance has risen to the top of the can, with the water underneath. This is the separation of the coconut cream and coconut water that makes up the milk!

You can scoop out just the coconut cream to use in this recipe, and reserve the rest of the can for another time.

For a low-fat option, try using a non-dairy milk such as soy milk or oat milk. It won’t be as thick and creamy though.

Tofu Substitutions

Silken Tofu: Silken tofu is the softest type of tofu. Do not use any other type of tofu, as it won’t create a mousse-like texture. Make sure that it’s unflavored tofu as well. Silken tofu also comes in different flavors for dessert, which is right next to the unflavored version in the grocery store.

Vanilla & Agave Substitutions

Vanilla: Use pure vanilla extract, without added caramel color or dyes, for best results.

Agave Nectar: Use pure maple syrup as a substitute instead of agave. Make sure it’s not pancake syrup, but rather choose only one ingredient maple syrup so it doesn’t contain added ingredients.

Topping Substitutions

Chocolate Chips: Use vegan dark chocolate chips instead of semisweet. This can be in chocolate chips or pure chocolate bar form, as the chocolate is melted anyways. Check the label to make sure the chocolate does not contain dairy products, such as milk fat.

For a low-sugar option, you might also find sugar-free chocolate chips in the natural foods (or gluten-free / vegan specialty foods) aisle of the grocery store or at a health food store.

Whipped Cream: Gay Lea brand makes a vegan coconut whipped cream out of an aerosol can, which was used in this recipe. You may also be able to find a non-coconut-based cream depending on where you live.

Easy Vegan Peanut Butter Mousse Recipe Notes

• The chocolate topping and vegan whipped cream in this recipe are optional, but highly recommended if time permits! You can even switch it up and sprinkle chocolate chips or chocolate shavings over top of the mousse, rather than melting the chocolate and waiting for it to harden.
• For another sweet treat idea, layer the peanut butter mixture with vegan vanilla greek yogurt and chocolate chips. This makes it a peanut butter dessert parfait!
• You can make these into two small individual servings by placing them into small mousse dishes, or in one large cup for a big single serving!

More Snacks & No Bake Dessert Recipes

Oatmeal Raisin Cookie Dough

Chocolate Chip Cookie Dough Chickpea Cups

Snowball Cookies (No Nuts)

No Bake Chocolate Coconut Macaroon Cups

Butterfinger Candy Bars

Indoor Oven S’mores

If you make this Easy Vegan Peanut Butter Mousse Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!