I am a crunch peanut butter lover, but I accidentally picked up a jar of smooth last week – here we go!! Notify me of followup comments via e-mail. In past vegan baking experience, I’m pretty sure only coconut milk will work because it has the appropriate fat content, and in that case only full fat will work. It is so good! by Surabhi Pisal September 22, 2018. ), Yes! The doctors would try to prise the bowl off my head, but I’d be too busy licking the gorgeous mousse for them to really care. Erica, there’s a lot of debate over that but I believe yes. Ladle the … Wow. I ended up whipping it for a long while and then added the peanut butter (a lot of it, hehe). 3 tablespoons honey or maple syrup. I have a can of coconut milk in the fridge, I know what I will be making as soon as I get home! It was really great. Otherwise, silken tofu :D. This is a great dip for sliced apples too! Well this takes eating a spoonful of peanut butter to a whole new level. I recently made this as a dip for a fruit tray I brought to a party. WOW! looks incredible! How can I thicken it up? Also a must in an athlete’s diet. Im nuts about nuts Can’t wait. This is just incredible!!! Reserve leftovers in a covered container in the fridge. Hmm, it may just have to do with the brand you get as different coconut milks have different levels of fat depending on the region (so I understand). Leave the liquid in the bottom of the can and reserve it for use in smoothies, baked goods, etc. Mousse are quite easy to prepare and are quite versatile! Please. No matter what you call it, … It is like a goose-down comforter! 3. This looks incredible! either way, glad you enjoyed the recipe! Let us know how it goes! It was amazing!!! Is there anything I can substitute the coconut milk/cream for? (which is amazing with cashew butter! Thank you for such an easy to follow recipe with simple ingredients and delicious results ? For a lighter version I’ve tried peanut mixed with applesauce. This 3 Ingredient Peanut Butter Chocolate Mousse is the easiest thing you will make in your life. It did taste awesome though! Peanut butter is such a versatile food so don’t feel one bit guilty about having it all the time, I think it was meant to be served that way. Thank you for your time. pinned, haha, same here! I almost ended up in hospital because of you! I know, pb on chocolate cupcakes would be my demise – in a very very good way! I have a bit of a peanut butter obsession as well. It’s times like these when I really despise my coconut allergy! It’s in the freezer right now so hopefully it’ll set up so I can add in some chocolate chips and put it in a pie shell! I am hosting a shower for a friend who is gluten and dairy free, so I thought this would be a perfect dessert. The coconut flavor is quite subtle in this recipe! I don't like Greek yogurt much, but this was good. I had previously made a gluten-free press-in piecrust, baked and cooled it. Need help? Chill your coconut milk overnight. So easy and so good! However, I advise to leave it out of the fridge maybe 10 minutes or so before serving as it was almost too firm. I’m not sure if it’s already been mentioned but the 365 brand from Whole Foods is possibly the best/thickest canned coconut milk. 3 INGREDIENT PEANUT BUTTER MOUSSE RECIPE. This looks delicious and easy enough that I could probably handle! How does putting a can in the freezer for a little bit do? Hi Sascha, unfortunately it wouldn’t work. I layered this on top of your Pretzel Peanut Butter Pie (chose not to add any sweetener in the chocolate pie since I used maple syrup in this mousse and coconut sugar in the pretzel crust). Hi. De-light-ful! I made this for Thanksgiving. Yes. I have no idea how long to keep in the freezer. Oh gosh this is divine! Maybe avocado but it’ll give it a funky color/taste. I’m in the process of making this recipe and im pretty nervous it’s not gunna set up! Looking forward to making this tonight! I'll definitely try it again sometime. The combination of peanut butter, chocolate, and caramel is so perfect! Hey Dana! Or does it have to be coconut? Adding to my go-to book, thank you so much! Searched for recipes that use coconut cream and stumbled upon this. This is delightful! From chocolate to cookie butter to mint mousse, you can try your favorite flavors! Go wild and put it on everything (including drinking chocolate for the win – yeah I said it). Coconut is unique in that it makes a lovely whip without any additions! It is incredibly rich and decadent – everything a girl wants in her dessert. Genius! Sounds awesome. 2. If my calculations are correct, this reduces the calories by quite a bit. xo, Whoop! Protein-boosted fruit dip! Obviously, it is fate. My mom is allergic to coconut but she loves mousse. The recipe is easy to make with only 6 simple ingredients, it's gluten-free and can be made nut … I was thinking about making something like this as topping for waffles with sliced bananas, a quick google on the internet and you have taken the out the guess work. Made the mistake of purchasing coconut cream instead of coconut milk for a salad dressing. I had it with chocolate sauce and bananas. We live in southern Ontario. Either use immediately as a spreadable frosting, or chill for several hours to let it set and firm up as a mousse. Screw the salad, this looks amazing. It has been a delicious adventure. Would this still whip up if combined with the peanut butter? Make this Healthy Chocolate Peanut Butter Mousse with just three simple ingredients: vanilla Greek yogurt, cocoa powder, and peanut butter! Im allergic to peanuts and almonds. It is super simple to whip together: all you need is a bowl and a rubber spatula to mix the ingredients into a peanut butter mousse. I thought it was amazing “freshly made” but wowwwww after chilling in the fridge is soooooo good! (I am vegan and this is making me excited.*). Thank you for such a wonderful recipe! Chocolate + peanut butter = perfection. Looks delicious!! 3/4 Cup creamy peanut butter. Did you make a mistake in the number of servings? Dana, I made it today. We are so glad you enjoyed it, Deirdre! I’m not allergic to peanut butter, per se, but sometimes I can’t eat it… Do you think this might be possible with something like almond butter? Three Ingredient Peanut Butter Mousse. I made this and OMG!!! Would it lose the texture upon defrosting? agave nectar, maple syrup, or powdered sugar (or honey if not vegan). Is it recommended to frost the cake and then refrigerate, or don’t use immediately to frost, chill, and then use right before serving? I have also found that if I get “Thai” coconut milk, it has 3/4 of the can of firm milk & 1/4 water. There was just enough for 1 serving when I made it. Will keep for up to 1 week. I used demerara sugar (maybe 1T) in place of the syrup and used only a fork to mix this and it still turned out beautifully! Add peanut butter, starting with lower end of range (2 Tbsp as original recipe is written) and adding from there to desired taste. I made a batch of gluten-free crepes and layered them with this mousse for a crepe cake. I totally love it! Makes 12 Tartlets. Hope he enjoys it during his (speedy) recovery :D, Silly question….does this have any coconut taste? Cool cookies on the baking sheet for 2 minutes before … (If your coconut milk didn't harden, see this. I also am a big nut butter fan so I really enjoyed this combo and would highly recommend :). : ). Thanks for sharing your modifications! Hope you enjoy! But you just saved my life and now I have this. 2. your recipes never disappoint. My poor fiancé is having his wisdom teeth out today and I can’t wait to make him this recipe. 1/2 Cup powdered sugar, sifted. Success! Add sweetener of choice to desired sweetness, observing that the more liquid you add the less firm the mousse will be. Easy Peanut Butter Mousse is that type of dessert that can become addicting. It will take you around 20 minutes to prepare the dessert plus 10 minutes to cook. For chocolate curls, with a vegetable peeler scrape along the edge of the chocolate bar to get small … How would this be with a little dark chocolate cocoa poweder? I just made a big batch of this to top a pie…I think it will be gone by the time the pie cools down. I left my coconut milk (Sprout’s store brand, organic) in the fridge but it didn’t thicken. Looks incredible! 1 12.3 oz package silken firm tofu (the shelf-stable kind) 1/3 cup peanut butter. INGREDIENTS: 12 large Medjool dates, pitted and chopped 1/2 cup unsalted, raw sunflower seeds 2/3 cup cubed firm … So glad you found us and are enjoying the recipes so far. This is a Keto fat bomb recipe you will want to save. It’s THE WORST. Check out this tutorial! I got my wisdom teeth removed and my mom has been taking care of me and making me tasty soft foods that I can eat (and enjoy). Or should I double it (and if there’s extra I have to find a way to dispose of, then so be it.)? I used natural peanut butter, and at 10 seconds in the microwave, it didn't seem liquid as indicated in the recipe, so I put in for another 10 seconds. Nice! I know it’s like all of my dreams came true in a single bowl. thankyou Google for taking me to your website when I typed in ‘Peanut Butter Mousse’! Otherwise, silken tofu :D, I am so happy that I found this! Oh my word, I could eat an entire bowl of this. This mousse looks amazing and I look forward to trying it. There was a solid year when I ate nothing but peanut butter mixed with greek yogurt for breakfast, maybe with an apple dipped in. Glad you like the granola recipe! I accidentally ordered “creamed coconut” only to realize it’s the equivalent of basically coconut manna/coconut butter. Hope you can find one of those brands! But maybe tofu would work instead! Looks like I’m gonna have to take your word on how good it tastes. Especially if it’s a small blender, like a bullet. Hi, I was wondering about making this, but I’m not a big fan of the taste of coconut in certain things; will a lot of coconut come through or do you taste it at all? So simple, but I’m sure it’s delicious. I’m thinking it wouldn’t be a bad idea to shove some of this is an oreo crust, top it off with extra coconut whipped cream and call it a peanut butter pie. I do not have a mixer. Question. This ones a keeper, thank you for sharing!! I love peanut butter soooo much, and this looks so good. http://sweetandthatsit.blogspot.ch/2014/01/peanut-coconut-mousse-vegan-mousse-alle.html. I followed the recipe to the tee and it is soooo yummy. Glad you enjoyed it, Betty :D. Try this and sprinkle chocolate chips in it delish! Great for my husband’s birthday – he loved it! If I had done that, there is no doubt it would have got trapped on my face, and I would have ended up an embarassed peanut butter mousse covered mess in hospital. That would work. 3-Ingredient Peanut Butter Mousse Frosting. This super easy sugar-free keto peanut butter mousse will satisfy your sweet cravings on the ketogenic diet with only 3.6g net carbs per serving! Add peanut butter, starting with 2 Tbsp and adding from there to desired taste. Whole Foods coconut milk is awesome! Please do this, take a picture, tag me on instagram and then shovel it all into your face. Maybe try a tofu filling, kind of like this one only omit the coconut. I’ve been in love with PB + coconut lately so, thank you. I look forward to trying this out over the weekend, Thanks :). The mousse takes only 5 minutes to whip and is made with just 3 ingredients, well, 4 … If I were to make this for an upcoming birthday cake, do you think once recipe would be enough to ice a two-layer cake? Stephanie, if you can have dairy, heavy cream is the next best substitute. This reminds me of that (only better, now that I don’t eat dairy) — a must-try! Been waiting for it to come to room temperature so I can blend and be assured there are no lumps. I’ll be making this tonight and serving it on top of sliced banana! Ps LOVE your basic granola recipe! I hated peanut butter as a child (weird), but now I’m loooove peanut butter (because not liking peanut butter is weeerid). Hehe, I put mine in the freezer. In the morning, without shaking or tipping, remove the lid and scoop out the solid cream from the top into a chilled bowl. Whip it until it’s combined and it creates a mousse like texture that’s pretty figure friendly. I served it in small 1/2 cup parfait glasses. I CAN’T HELP MYSELF. #truestory. I’m really enjoying your blog! I love this creamy, salty nut butter. Notes: If you are not using natural peanut butter, heat your peanut butter in the microwave for 15-30 seconds until runny. Have a question? I made double the recipe (1 full can coconut cream) to frost a 2 layer chocolate cake (the minimalistbaker simple vegan cake). I pour the coconut milk into a glass jar before putting it in the fridge to separate. Come haaaaaang with meeeee! Oh my word. Awesome and easy! Still good, but ended up with way more coconut milk I think and had to add a ton more peanut butter. I used the Thai Kitchen coconut milk from the 6 pack boxes at Costco and it worked great. I love that this uses coconut milk. A chalkboard. I just took it out to taste test. You can also, https://minimalistbaker.com/how-to-make-coconut-whipped-cream/, http://sweetandthatsit.blogspot.ch/2014/01/peanut-coconut-mousse-vegan-mousse-alle.html. I had a leftover 1/2 can of coconut milk from a Thai noodle recipe, and was searching all over to find a SIMPLE recipe to use the rest of it up. I will from now on always keep these cans in the fridge. Just finished a chocolate/coffee moose layers cake, heavily coated with Grand Mariner flavored ganache for my wife’s birthday tomorrow and was looking for something like “peanut butter moose” to decorate it on top (combining all of my wife’s loved flavors…) and here I am! My milk never solidified. Thank you! I have no doubt it will nurse him back to health! Hi! Thanks for sharing this! Our dairy free daughter loves ya for it! Let me know how it turns out, mkay?! I’m in heaven. Cover and refrigerate. The coconut cream did not want “to cream” but in the end, working with handheld mixer + blender helped. This was sooooo delicious, I was tempted to lick the bowl clean. ♥, So by chill… you mean put in the fridge, right? Get in mah mouf. I’m pretty sure I would just eat the whole dang bowl. must be great- will know tomorrow… If the mousse too runny, refrigerate for 1 hour in the piping bag. Each one has only 2.9g net carbs! Peanut butter with caramel and chocolate….yummo! But you could use it in this recipe instead. There would be days in college that I’d put peanut butter in my oatmeal at breakfast, peanut butter in my smoothie at lunch, then have a peanut butter and jelly wrap at dinner. Pinned. You’re seriously one of the kindest, sweetest people on the internet. It’s fact. Thanks so much!! Thanks for the recipe! You can also subscribe without commenting. Either use immediately as a spreadable frosting, or chill for several hours to let it set and firm up as a mousse. Yum! So I am a little confused about what’s the deal with that, though luckily for me the consistency is just fine (although I don’t know how it is supposed to be, so it might actually be completely wrong) :). I’m gonna try making this with coconut sugar. Thanks so much for sharing! I’m sure it tastes phenomenal. Sigh. This looks like an excellent way to up my consumption ; ), Not sure how I missed it before, but your tapoica trick sounds genius! Leave it to me to mess up a three ingredient, no cook recipe. The mousse is then portioned into molds to make counting macros a breeze. This recipe combines all of my favorite flavors into one bite, and only takes 5 minutes to prepare! Vegan peanut butter mousse made with coconut milk, peanut butter and a agave nectar! Amazing and highly addictive!!! I don’t think so! Looks relish, I love a mousse for a lighter dessert. I added more peanut butter, but that’s because I wanted a stronger flavor. Can this be successfully created in a high speed blender? You can see what I use for all of my backgrounds in our food photography e-course. looking forward to using this as a frosting for chocolate cake. ?♀️ and I need to make this ASAP. Keeps well in the fridge. thanks for sharing :), Lucky guy! This would be great layered into a trifle, and a possible way of getting some nutritious calories into my elderly mother. I also used 1/2 Almond Butter and 1/2 Peanut Butter. Would this work in the food processor or blender? Not too coconut-y, but didn’t skimp on the peanut butter, either. And one of them isn’t cream cheese. The possibilities are endless… I have a can of coconut cream, gonna make a double batch (unsweetened) and experiment. Mousse. I actually did the same thing last week at the store. I made a graham cracker crust (crumbs and earth balance butter) and then topped it with the mousse with vegan chocolate chips mixed in. Niiiice! Using clean whip and bowl, whisk heavy cream, powdered sugar, and vanilla to soft peaks. So good! I made this for Thanksgiving. This 2-Ingredient Chocolate–Peanut Butter Mousse Is Nothing Short of Magical Emma Laperruque 3/19/2019 Shirley Bannister, mother of South Carolina teacher who died of … Do it, Zach! Thanks so much for the lovely review! I just discovered your blog this afternoon and have spent two hours looking through it, picking out things I cannot wait to try, but first I made myself a batch of this peanut butter mousse and it is to die for! I’m in the ‘bring on the coconut’ fat because our body processes it differently than other saturated fats, and most believe it even boosts metabolism among other benefits. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! MKAY? Thankyou!! Sorry if this questions seems silly. Coconut Cream. It was perfect!!! I whipped with an electric mixer after following all chilling instructions….it didn’t come out smooth and fluffy, but looks kinda crumbly. Maybe even without a spoon, cause I’m crazy like that. Easy healthy peanut butter mousse is a 2 ingredient vegan recipe that makes a perfect dessert for kids or an energy dense purée for babies. I used chocolate PB2 in place of the peanut butter to cut the fat a bit :). Delicious. You will love these 4 ingredient peanut butter-based fat bombs. Do you think this would work as a filling/frosting between chocolate cake layers before frosting? In fact, I think I ate it so much growing up that my body started telling me to slow my consumption. LOVE. This sounds amazing! ;), haha, one serving, 8 servings, it’s up to you! I want to use it to frosting cupcakes for a recent vegan’s birthday party. This is delicious. I used Trader Joes coconut cream. It’s absolutely delicious. I, too, eat peanut butter almost every day. Then its topped with … Whoops. Okay you guys need to make this into an actual product. Didn’t even know I could whip coconut milk/cream. What could be better than a peanut butter mousse? Do you mind if after making it I share your recipe on my blog, giving credit to you and backlink to your beautiful blog? Mmmmmmmmmmmmmmmmm Maybe that should be it’s name: No Cream Cheese Peanut Butter Mousse. made this will nutella instead of peanut butter and holy moly…in absolute heaven! *You can sub 1/2 can coconut cream in place of the cream from 1 can coconut milk. Made this today then made a almond flue tart like crust added non diary chocolate chips and spread the PB mousse. Another option? When she told me it was from Minimalist Baker I loved it even more! I made this and thought it was good and then….I had some after it had sat in the fridge all night and this went from good to mind blowing! YUM! THANK YOU!!! Pop the frozen peanut butter mousses out of the molds and place on a wire icing rack. Using a mixer, beat until creamed together, light and fluffy - about 45 seconds. I love your blog. If you’re still not sure and if you can have dairy, heavy cream is the next best substitute. Bake in the preheated oven for 10 minutes. xo. Other brands source coconut milk from other regions where the coconuts mysteriously have different fat make-ups, which affect the consistency of this mousse. By the way, where do you live at? Oops! Thanks so much for the recipe! Fun Genesis WordPress Theme by, Pretty Darn Cute Design, this awesome Vegan one by Dana over at minimalistbaker.com, Slow Cooker Chocolate Cherry Dr Pepper Dump Cake, The Best Way To Clean & Condition Smooth Leather, How to Create a Family Budgeting Spreadsheet, Nana Bessie’s Sausage Stuffing Recipe For Slow Cooker, Learn How to Keep Your House Clean with These Easy Tips, 10 Ingredients You Need To Add To Your Natural Cleaning Supplies List, How To Deep Clean & Deodorize A Slow Cooker, DIY Homemade “Lemi Shine” Detergent Booster. I have been frantically looking for a vegan frosting recipe for a cake I made on the fly that doesn’t require powdered sugar or vegan butter because of course I’m out. If I use coconut cream, how much do I use? Yummo! That way I can see exactly what I need to scoop out the next morning (and I’ll know at a glance if it’s a bunk can :), I just made this and it’s sooo good. Haha, so did I! I have used this recipe (I had to add gelatine to help it set as my can of Coconut cream was sub par and I wanted it to be firmish) in my Snickers tart! I looked at the other recipe but it didn’t help. ugh! Nope, it has to be full fat canned. However they aren’t kept in my fridge ? This delicious spread doubles as both a stand-alone dessert – peanut butter mousse – as well as a healthier peanut butter frosting. I loved the magic of how the fridge turned it into an airy mousse and the peanut butter flavor really stood out. Then, I made this Peanut Butter Mousse, but doubled the recipe and spooned it into the crust. I think I shall serve with some banana slices as a mousse – looks delish! ; Step 2 In a separate bowl, combine the cream cheese, peanut butter and vanilla extract and blend until smooth and creamy, approximately 2 mins. Kinda near Toronto and very close to Niagara Falls. Thank you for this simple and delicious treat! This website is beautiful and I love how you write about and photograph all the delicious things you create! haha, me too! 4 Ingredient Peanut Butter Mousse. Peanut Butter Fingers » Easy ‘n’ Healthy Chicken Fingers says: November 4, 2010 at 8:20 pm […] Three Ingredient Pumpkin Cheesecake Mousse […] Question: That was a mistake, because the peanut butter … You’ll want them to be as cold as you can get the in the time you have! I think so! ? Hi! This easy Three Ingredient Peanut Butter Mousse recipe is perfect as a layer for trifles, as a filling for cakes, as a cookie/cracker dip, or even served with celery. Ingredients. Spread it on cakes, muffins and cookies; use as a fruit dip; or eat straight up as mousse! But, the cans that I get from my local grocery store, are separated at room temperature already. Thank you Dana! Indulge in creamy peanut butter and sweet milk chocolate mousse for as elegant as a holiday dessert or as simple as a family weeknight sweet treat. Thank you Melly! This was seriously good, much better than I expected! I will definitely be making this again and again!! Just be sure to refrigerate afterwards so it can set! To make the peanut butter mousse: In a large bowl using a mixer fitted with the paddle attachment, beat cream cheese, peanut butter, powdered sugar, and vanilla extract on medium-high … SO GOOD. Glad you enjoyed it Mary! My husband is getting his wisdom teeth out next week, so I came across this recipe as something he will be able to enjoy post surgery. It was SO good!!! Mix well before serving. I hate getting duds, too. That’s what I want to know! Scoop all ingredients into a medium to large bowl. I nearly teared up one time. So simple and delicious. I would put this on brownies, muffins or cupcakes and go to town. ;D. I’d love to try this but the fat content seems really high :( is there an alternative to coconut cream that can be used? Out of the refrigerator, it was almost rock hard. Three Ingredient Peanut Butter Mousse. We’re so glad you enjoyed it, Dolly! Thank you very much for sharing this with all of us! *stuff my mouth with nuts*, My sister is allergic to coconut so It set up just fine after a stint in the freezer. Top with crushed peanuts or chocolate. Step 1 Whip the heavy cream in a mixing bowl for 2-3 minutes or until stiff peaks form, then set aside. We’d suggest using 1/2 cup coconut butter and adjusting as needed. I guess gotta share with someone! Then bring on the peanut butter! Last time I was in ‘Merica, I picked up some of that coconut cream at TJ’s and I still haven’t found a use for it. Then I drizzled mini chips, peanut butter and coconut flakes on top and kept chilled. So good! This would be divine as frosting on some chocolate cupcakes! If so, tips? Then I drizzled mini chips, peanut butter and coconut flakes on top and kept chilled. (from far Israel), Ooops… mousse not the deer…she wouldn’t like it -:). I … No wait… I shouldn’t have thought that to myself… now all I can picture are PB and chocolate cupcakes and I really can’t handle it right now ;), haha, nice! Holy cow. I can’t stop eating it. Sounds delicious. And while I made lemon, there’s an easy way to make all kinds of flavors. It’d fly off the shelves!!!!!!!! I think it would be awesome. Transfer the mousse to a piping bag. I just experimented with PB2 and it tastes great – just used same measurements as regular PB. But let us know how it goes! Can this be frozen and maintain its consistency? 3 Ingredient Peanut Butter Mousse Frosting Tuesday, 3 January 2017 Add Comment Edit. We LOVE this!! Directions. Would it be over the top to cover the Pretzel Peanut Butter Chocolate Pie with this? Or does it need to stay refrigerated? Sooooo delicious!Too sad I tried to cook a few of your recipes and am too full to eat any more of this lol! WOW. Made it tonight and it turned out perfectly. I like creamy for Thai peanut sauces and of course, mousse! The brands I know and recommend are Thai Kitchen, Trader Joe’s (coconut cream, canned), and Whole Foods 365. I cut them into bars and they were SO GOOD!!!