Smooth, thick, creamy, and indulgent, this three ingredient peanut butter mousse recipe is so easy to make at home!
Peanut butter mousse dessert
Eat it straight from the bowl with a spoon, or turn it into a thick and luxurious peanut butter frosting for cake, cupcakes, or brownies.
Serve with sliced fruit as a dessert dip, spread onto pancakes and top with mini chocolate chips, or layer it into jars to make peanut butter parfaits.
There’s no wrong way to enjoy this delicious peanut butter treat, and the entire recipe takes under five minutes to make!
Also try this popular Dole Whip Recipe
Homemade peanut butter mousse ingredients
The simple recipe calls for just three ingredients: peanut butter, sweetener of choice, and canned coconut milk. There’s also a coconut free option included.
You can make this peanut butter dessert with no cream cheese and without heavy cream, whipped cream, aquafaba, avocado, or Greek yogurt.
For a healthy snack, try whipping a ripe mashed banana into the vegan peanut butter mousse. It is seriously good this way.
Want to substitute almond butter, sunflower butter, or cashew butter for the peanut butter? That’s perfectly fine too!
Optional topping ideas include chopped peanuts, dark chocolate ganache, white chocolate chips, or homemade Reese’s peanut butter cups.
You may also like Healthy Chocolate Chip Cookies
Above, watch the peanut butter mousse recipe video
How to make peanut butter mousse without cream cheese
Chill the coconut milk in the refrigerator until ready to use.
Once you’re ready to make the recipe, open the can and scoop out only the thick coconut cream into a large mixing bowl. Either discard the remaining coconut water, or save it to use in a different recipe, such as this Chia Pudding.
If the peanut butter is not already soft and easily stir-able, gently warm it up. Then add all ingredients to the large bowl. With either a stand mixer or hand beaters, whip everything together until stiff peaks form.
If you do not have a stand mixer or beaters, this can technically be done by hand. It won’t be as whipped and smooth but will still be tasty!
Recipe tips and tricks
Be sure to use either full fat canned coconut milk or coconut cream here.
Reduced fat lite coconut milk or the cartons of coconutmilk sold in the refrigerated section of the grocery store will not work for this recipe.
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.
The three ingredient recipe can also be dairy free, egg free, gluten free, soy free, sugar free, low carb, paleo, and keto friendly.
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 or a graham cracker pie crust. Top with chocolate chips, shredded coconut, strawberries and chocolate syrup, or slices of banana and homemade whipped cream.
While you can freeze the recipe, it will change the texture. So I recommend making it either the day you are planning to serve it or the day or night before.
This mousse was adapted from my Coconut Whipped Cream.
Making the recipe with no coconut milk
If you prefer peanut butter mousse without coconut, use the following recipe instead:
Beat room temperature 8 ounces of cream cheese or Vegan Cream Cheese with 4 ounces of butter spread, 1/2 a cup of peanut butter, 2 cups of powdered sugar, and 1 teaspoon of pure vanilla extract.
Slowly add a little milk of choice as needed, until desired thickness is reached.
Peanut Butter Mousse
- 1 can 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
- feel free to blend in 1 banana, optional
- *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
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