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    Home / Recipes / No Bake Desserts

    Peanut Butter Mousse

    Dec 29, 2017 · Updated: Jul 26, 2024 by Dee Dine · Affliate links disclosure.

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    Three jars of peanut butter mousse on a white board with a jar of homemade crystallized ginger spilling.

    A creamy peanut butter mousse light as a cloud, full of protein, and made with just four ingredients and layered with chocolate fudge, peanut butter, and topped with whipped cream and candied ginger.

    peanut butter mousse in jars


    This easy peanut butter mousse, high in protein thanks to chickpeas, and further boosted with fresh crystallized ginger chips on top.  This dessert is a wonderful combination of sweet and salty with layers of heavenly peanut butter whipped cream and dark chocolate and candied ginger. And it is full of protein thanks to chickpeas. No, you don't taste the beans!

    Jump to:
    • Ingredients
    • Substitutions
    • Step by Step Instructions
    • Recipe Tips
    • Variations
    • More Peanut Butter Recipes
    • 📖 Recipe

    Ingredients

    The traditional ingredients used to make a peanut butter mousse are coconut milk, maple syrup, and peanut butter. But I included an additional and highly nutritious ingredient, chickpeas. Here is a breakdown of all the ingredients needed to make peanut butter mousse:

    1. Coconut cream. Chill the can of full fat coconut milk and scoop out the cream.

    2. Maple syrup provides a refined free sugar.

    3. Peanut Butter is the base of this recipe so I recommend a natural version, not the commercial kind which contains added sugar.

    4. Chickpeas from a can, unsalted, adds protein and a creamy texture.

    See the recipe card at the bottom for full information on ingredients and quantities.

    Substitutions

    Coconut cream. You can use yogurt instead of coconut cream for a thicker texture.

    Maple syrup. Use any liquid sweetener or even brown sugar.

    Chickpeas. Use yogurt instead of chickpeas.

    Step by Step Instructions

    For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.

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    Preparations. Refrigerate the can of full fat coconut milk for a few hours or overnight so you can extract the solid layer of coconut cream the next day. Open an unsalted can of chickpeas and rinse them.

    Step 1: Open a chilled can of full fat coconut milk, scoop out the cream and add to a blender. You'll need two cans to get 1 cup of cream.

    Step 2: To the blender, also add the peanut butter, maple syrup and chickpeas and blend. Taste-test, to be sure it is sweet enough, and if not, add more maple syrup. And be sure the texture is creamy like a pudding. If not, add a bit of milk and blend again.

    Step 3: Pour your mousse into jars, and layer with other ingredients. Enjoy now or refrigerate until ready to eat.

    Recipe Tips

    1. Be sure to use a runny natural peanut butter with no added sugar

    2. Be sure canned chickpeas that are unsalted, in a BPA free can and have few other ingredients such as guar gum.

    3. Be sure to chill the can of full fat coconut milk and use the cream only. Or use yogurt.

    Variations

    This pudding is fun to serve layered in clear jars. Choose different layers such as fudge sauce, yogurt, whipped cream.

    Toppings to consider including whipped cream, yogurt, peanut butter, nuts, coconut flakes, chocolate chips and even candied ginger.

    More Peanut Butter Recipes

    • pouring oatmeal smoothie
      Healthy Peanut Butter Oatmeal Smoothie (without banana)
    • chocolate peanut butter Brownies with a swirl of pb.
      Peanut Butter Swirl Brownies from Scratch
    • stacks of brownies with knife
      No Bake Peanut Butter Brownies
    • chocolate peanut butter cups stack of three cups
      Chocolate Peanut Butter Truffle Cups

    If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    📖 Recipe

    peanut mousse in a jar

    Peanut Butter Mousse

    Created by Dee Dine
    A creamy peanut butter mousse light as a cloud, full of protein, and made with just four ingredients and layered with chocolate fudge, peanut butter, and topped with whipped cream and candied ginger.
    5 from 4 votes
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 20 minutes mins
    Cook Time 5 minutes mins
    Total Time 25 minutes mins
    Course Breakfast
    Cuisine American
    Servings 8
    Calories 105 kcal

    Equipment

    • blender
    • weck jars

    Ingredients
     
     

    Peanut Butter Mousse

    • ½ cup peanut butter
    • ¼ cup maple syrup
    • 1 cup coconut cream chill a can of full fat coconut milk and use the cream
    • ¼ cup chickpeas (canned, unsalted)
    • ½ teaspoon fresh ginger, chopped (or use ⅛ teaspoon powder)
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    Instructions
     

    Prep

    • Open a can of chickpeas, rinse - I use unsalted, bpa-free cans.

    Make Peanut Butter Mousse

    • Blend all mousse ingredients in a blender and process until smooth.
      ½ cup peanut butter, ¼ cup maple syrup, 1 cup coconut cream, ¼ cup chickpeas, ½ teaspoon fresh ginger, chopped
    • Pour the blended mixture into 6-8 jars, with layers of yogurt or chocolate sauce or granola.
    • Store jars in refrigerator until you are ready to eat. Keeps 4 days.

    How to Serve Jars

    • Sprinkle mousse with chocolate sauce, cacao nibs, nuts, candied ginger and any other toppings you like. Serve jars immediately.

    Notes

    1. Be sure to use a runny natural peanut butter with no added sugar
    2. Be sure canned chickpeas are unsalted and in a can that is bpa-free. I like Whole Food's 365 brand.
    3. Be sure to chill a can of full fat coconut milk and use the cream only. Or use yogurt.
    4. I topped mine with chocolate sauce, peanut butter, whipped cream, nuts and a drizzle as well as homemade candied ginger. But you can also just eat the mousse on its own.

    Nutrition

    Calories: 105kcalCarbohydrates: 11gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 0.5mgSodium: 54mgPotassium: 124mgFiber: 1gSugar: 8gVitamin A: 33IUVitamin C: 0.1mgCalcium: 39mgIron: 0.3mg
    Tried this recipe?Let us know how it was!

    More No Bake Desserts

    • cookie dough bites.
      Cookie Dough Bites (no bake, ice cube tray)
    • homemade pistachio butter.
      Homemade Pistachio Butter (1 ingredient)
    • strawberry date bites.
      Chocolate Strawberry Date Bites
    • chickpea protein cookies.
      Chocolate Chickpea Protein Cookies

    Comments

    1. Bianca Zapatka says

      February 01, 2019 at 6:24 am

      5 stars
      Absolutely love this combo! 😍
      Looks so delicious!

      Reply
      • Dee Dine says

        February 04, 2019 at 12:18 pm

        Thank you Bianca!!

        Reply
    2. Ela says

      January 28, 2019 at 8:49 am

      5 stars
      This chocolate mousse parfait is fantastic, Dee! And I love that it contains so many healthy ingredients

      Reply
      • Dee Dine says

        January 28, 2019 at 1:22 pm

        Ela, so happy you like it!

        Reply
    3. Nisha says

      January 01, 2018 at 9:16 am

      5 stars
      Yummm! You had me at nut butter coconut cream...two of my favorite ingredients!

      Reply
      • Dee Dine says

        January 01, 2018 at 4:38 pm

        Thank you!

        Reply
    5 from 4 votes (1 rating without comment)

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    Recipe Rating




    Three jars of peanut butter mousse on a white board with a jar of homemade crystallized ginger spilling.
    dee dine

    My name is Dee Dine and I’m a two-time cookbook author and certified nutritionist. Here you’ll find easy, healthy recipes made with few ingredients and always egg free, dairy free, & gluten free. About Dee →

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