Smooth, thick, creamy, and secretly vegan peanut butter mousse – with just 3 ingredients!
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
The mousse can be all of the following:
Dairy Free
Egg Free
Gluten Free
Keto
Low Carb
Soy Free
Paleo
Sugar Free
Vegan
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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I served mine with chopped peanuts and Peanut Butter Fat Bombs.
They did not last long.
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
The recipe was adapted from my Coconut Whipped Cream.
3 Ingredient Peanut Butter Mousse
Ingredients
- 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
Instructions
- *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
Notes
Have you made this recipe?
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Olivia Burgs says
Looks Amazing!
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!
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.
Jen says
Same question! Ended up being mostly PB!
Erika says
Delicious! Thanks for sharing!
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?
CCK Media Team says
Hi! Do you mean the brownies or the mousse? This will last around 3-4 days.
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!
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?!
CCK Media Team says
They are just two different recipes.
Kate says
Hi, how much peanut butter was used to calculate the nutrition facts? Thank you!
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
CCK Media Team says
Hi, it just means regular butter or Katie likes Melt Organic or Earth Balance as vegan options.
Joel S says
I made this with almond butter and some cocoa powder. Soo good!!
CCK Media Team says
😊💗
Trina says
Natural peanut butter or Skippy type?
CCK Media Team says
Either works!
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!
Amanda says
Can you taste the coconut in the peanut butter mousse?