Vegan Peanut Butter Mousse

Vegan Peanut Butter Mousse offers a luscious, dairy-free twist to the classic dessert, presenting a tantalizing blend of creamy indulgence and nutty richness. This innovative take on a beloved treat caters not only to the plant-based lifestyle but also to anyone seeking a lighter, healthier alternative without compromising on flavor or texture.

At its core, this dessert is a celebration of simplicity and creativity, harmonizing just a handful of ingredients to create a velvety, airy delight. The star of the show is, of course, peanut butter, revered for its distinct nuttiness and creamy consistency. When combined with a few complementary ingredients, it transforms into a luxurious, spoonable mousse that’s as satisfying to the taste buds as it is guilt-free.

The method for crafting this mousse is delightfully straightforward, requiring minimal effort and time. Blending the peanut butter with silken tofu, a touch of sweetness from maple syrup or agave, and perhaps a dash of vanilla extract creates a delectable base. The magic happens in the whirl of a blender or food processor, seamlessly melding these ingredients into a velvety, airy consistency.

Whether it’s enjoyed as a decadent finale to a meal or as a midday pick-me-up, Vegan Peanut Butter Mousse embodies the spirit of inventive plant-based cooking, offering a guilt-free indulgence that never fails to delight the palate.


**Peanut Butter Mousse:**

– 120 ml / ½ cup aquafaba
– ½ tsp vinegar or lemon juice
– 120 ml / ½ cup smooth peanut butter (such as Sun Pat)*
– 45-60 ml / 3-4 tbsp maple syrup (adjust to taste)
– 45 ml / 3 tbsp coconut cream (from a tin of full-fat coconut milk)**

**Optional Ganache:**

– 80 g / 2.75 oz vegan dark (70%) chocolate
– 100 ml / 7 tbsp plant milk
– Coarsely ground sea salt, for decoration

**Optional Refined Sugar-Free Ganache:**

– 60 ml / ¼ cup mild coconut oil
– 30-45 ml / 2-3 tbsp maple syrup (adjust to taste)
– 20 g / scant ¼ cup raw cacao powder
– 45 ml / 3 tbsp almond milk (or any thin plant milk)
– Coarsely ground sea salt, for decoration


1. In a medium bowl, combine smooth peanut butter, maple syrup, and coconut cream. Whisk with a wire whisk until the mixture is uniform. If the mixture appears to seize halfway through, continue mixing vigorously. If needed, add a tiny splash of water to help smoothen it out.

2. In a clean glass or metal bowl, pour the aquafaba and add vinegar or lemon juice. Whip until stiff peaks form—test by inverting the bowl; the whipped aquafaba should hold its shape without budging.

3. Gently fold the stiff aquafaba into the peanut mixture using a clean spatula until well incorporated. Be delicate to preserve the airiness. The mixture will deflate a bit, which is normal. Distribute the mixture among 4 small glasses and refrigerate for 8 hours or overnight to set.

4. For the ganache, place chopped chocolate and almond milk in a bowl over a water bath. Melt gently on the lowest heat setting without stirring until most of the chocolate melts. Remove from heat and gently whisk to combine.

5. Allow the ganache to cool to a pourable consistency before topping the peanut butter mousse.

6. Once the ganache is ready, evenly pour it over the 4 ramekins of set mousse. Refrigerate (or freeze for quicker setting) until firm. Sprinkle coarse sea salt on top just before serving.

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