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3 Ingredient Peanut Butter Mousse

4.95 from 17 votes

Smooth, thick, creamy, and secretly vegan peanut butter mousse – with just 3 ingredients!

Creamy Peanut Butter Mousse Recipe

Eat it with a spoon.

Use it as frosting for cake or cupcakes.

Serve with sliced fruit as a dessert dip.

Or spread it on pancakes and top with chocolate chips.

The peanut butter mousse tastes so luxuriously rich and creamy, it’s hard to believe the entire recipe takes just 5 minutes to make, with no heavy cream required.

You may also like: Healthy Chocolate Chip Cookies

3 Ingredient Peanut Butter Mousse With Coconut Milk

The mousse can be all of the following:

Dairy Free

Egg Free

Gluten Free


Low Carb

Soy Free


Sugar Free


If you don’t immediately devour the entire recipe straight from the serving bowl, it’s also great as a frosting in between layers of Vegan Chocolate Cake.

Or scoop it into fancy glasses and top with mini chocolate chips, shredded coconut, strawberries and chocolate syrup, or slices of banana and homemade whipped cream.

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Paleo Vegan Peanut Butter Mousse

I served mine with chopped peanuts and Peanut Butter Fat Bombs.

They did not last long.

Chickpea Cookie Dough Dip Recipe

Also try this Chickpea Cookie Dough Dip

Recipe Tips & Tricks

Be sure to use either full fat canned coconut milk or coconut cream here, not reduced fat coconut milk or the cartons of coconutmilk sold in the refrigerated section of the grocery store.

If you open the can and the cream inside is already thick, feel free to skip the chilling step. Try to not shake the can before opening, to ensure the cream stays separate from the watery part underneath.

Every now and then, you might get a can that’s chalky and rock hard or that simply won’t whip up. While this has only happened to me a couple of times, I like to always keep two cans on hand just in case.

For a coconut-free version:

Beat room temperature 8 oz. cream cheese or vegan cream cheese with 4 oz butter spread, 1/2 cup peanut butter, 2 cups powdered sugar, and 1 tsp pure vanilla extract. Add a little milk of choice as needed.

Above, watch the peanut butter mousse recipe video

3 Ingredient Peanut Butter Mousse Recipe

The recipe was adapted from my Coconut Whipped Cream.

Pin it now to save for laterPin Recipe

3 Ingredient Peanut Butter Mousse

This creamy peanut butter mousse can be eaten plain or used as frosting for your favorite cake or cupcakes.
Prep Time 5 minutes
Total Time 5 minutes
Yield 1 1/2 cups
5 from 17 votes


  • 1 can (13.5 oz) coconut milk or coconut cream (see above for coconut-free option)
  • 2 tbsp powdered sugar, or stevia or sweetener of choice to taste
  • 2 – 5 tbsp peanut butter, as desired
  • optional, feel free to blend in 1 banana


  • *Be sure to read through the recipe tips and tricks above in this post.
    If not already super thick, refrigerate the coconut milk overnight or open and freeze about 10 minutes (or just store in the fridge as soon as you buy it so you'll never have to wait). Once cold, transfer only the thick part to a bowl, discarding the coconut water or saving for a different recipe. With either a stand mixer or hand beaters (or a lot of arm strength and a fork), whip all ingredients until stiff peaks form.
    View Nutrition Facts


For a chocolate version, try this Vegan Chocolate Mousse or this low carb recipe for Keto Chocolate Mousse.

Have you made this recipe?

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Published on December 23, 2020

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  1. Lauren says

    Amazing and super easy to make, I added banana and used maple syrup instead. You could play around with it for banoffee pie cream!

  2. Kim says

    If you use an entire can of coconut cream instead of the cream from a can of coconut milk it’s going to be a completely different amount. Can you please clarify this? Thanks!

    • CCK Media Team says

      It’s different amounts so will taste different, but both work just as well, no need to make changes. Basically you don’t have to be too exact on the amount of coconut cream used.

  3. Mary says

    Yum. Your chick pea brownies are chilling in fridge and waiting for me to get this made! How long will extras this last in the fridge?

  4. Dayana says

    I don’t know why, but the consistency looks weird, taste wise is amazing, but I don’t know what I did wrong! I whipped it a lot and it looks like the peanut butter and the coconut milk are not really mixing! I’m letting it sit in the fridge to see if it gets better tough!

  5. Angeliki says

    In the coconut free version youention cups for sugar and peanut butter, while in the coconut one it’s spoons. Typo? Otherwise how can you go from 2tbs to 2 cups?!

  6. Carol says

    In the coconut-free version it calls for butter spread: Beat room temperature 8 oz. cream cheese or vegan cream cheese with 4 oz butter spread. What is butter spread? Thanks

  7. Loni Gofran says

    Do you think one recipe worth will be enough to fill a pie? I have a chocolate pie crust recipe that might go nicely with this!

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