Peanut Butter Mousse

A protein-rich peanut butter mousse light as a cloud, full of protein, and topped with homemade crystallized ginger chips made with fresh ginger. An easy creamy pudding.

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 ginger.

It is healthier with the addition of protein rich quinoa. And interesting with layers of nuts, crystallized ginger, and more.

I love recipes that blur the line between a meal and a dessert. This delicious mix is loaded with nutrition. And it's so easy to make! Perfect for a fresh breakfast or nutritious energizing snack. Are you ready to learn how to make it?

Ingredients

The traditional ingredients used to make a vegan peanut butter mousse are coconut cream, the solid portion from a can of full fat coconut milk, maple syrup, and peanut butter. But I included an additional and highly-nutritious ingredient, chickpeas. Here is a break down of all the ingredients needed to make vegan peanut butter mousse:

1. Coconut Cream. This healthy fat is essential to bind the mousse and provide a creamy base.

2. Maple syrup provide a low-glycemic sweetener, thus avoiding refined sugar.

3. Peanut Butter is essential, but not the commercial kind that is basically 50% refined sugar. This recipe requires a healthy runny unsweetened version where the ingredients are just peanuts and oil. Some popular quality brands of whole food peanut butter include Barney Butter, Justins, ONCE, and Whole Food's 365 brand.

4. Chickpeas make an important appearance in my unusual vegan peanut butter mousse. It adds a creamy texture as well as incredible nutrition, including protein and fiber and many essential minerals.

How To Make

It's easy to make my mousse.

First, refrigerate the coconut milk can overnight so you can extract the coconut cream solid the next day.

Second, open a no-sodium can of chickpeas and rinse.

Ready to make the mousse? Open the can of coconut milk, scoop out all of the solid coconut cream and add to the blender. Set aside the milk left in the can. You will refrigerate it later to add to future smoothies, but for now you might need some to add to the mousse.

Finally, add the peanut butter, maple syrup and chickpeas to the coconut cream, and blend. Taste-test, to be sure it is sweet enough, if not add more maple syrup. And be sure the texture is creamy like a pudding. If not, add a bit of coconut milk and blend again.

Pour your mousse into jars and 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 are free of sodium and in a can that is bpa-free. I like Whole Food's 365 brand.

3. Be sure to refrigerate the coconut milk the prior night and keep the coconut milk onhand while you blend the mousse in case you need to add some to the mixture.

4. I topped mine with chocolate sauce, straight peanut butter, whipped cream, nuts and a drizzle as well as homemade crystallized ginger. But you can also just eat the mousse on it's own.

Troubleshooting

The mixture can be too dry from the peanut butter you use. Add more milk during the blend process to achieve a creamy texture if this happens.

Assemble the Jar

This chocolate peanut butter mousse is easy to make. Taste-test the sweetness of the mousse, adding more maple syrup if need be. Then fold in a whipped cream. I topped mine with homemade crystallized ginger chips made with fresh ginger.

Make Crystallized Ginger

Ginger is a wonderful detoxer, so it's good for you! Now, crystallized ginger chips are a bit sugary, so they aren't quite as healthy as straight ginger, but they are fun. You can add them here, or leave it off. I have however shared the homemade crystallized ginger chip recipe in case you want to use it for your holiday recipes.

They are easy to make. Just cut and peel fresh ginger, cut into strips and boil until soft. Dip into organic cane sugar and dry. Easy peasy! I use my strips right away because I'm not sure how to store.

More Peanut Butter Recipes

• Peanut Butter Oatmeal Bars
• Chocolate Peanut Butter Pie
• Rolo Candy
• Peanut Butter Marble Fudge
• No Bake Peanut Butter Brownies
• Peanut Butter Cups

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📖 Recipe

Peanut Butter Mousse

Created by Dee Dine

A protein-rich peanut butter mousse light as a cloud, full of protein, and topped with homemade crystallized ginger chips made with fresh ginger. An easy creamy pudding.

5 from 3 votes

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Prep Time 1 day d 20 minutes mins

Cook Time 5 minutes mins

Total Time 1 day d 25 minutes mins

Course Breakfast

Cuisine American

Servings 8

Calories 196 kcal

Equipment

• ▢
  Measuring cups & spoons
• ▢
  blender
• ▢
  weck jars

Ingredients

  

1x2x3x

Peanut Butter Mousse

• ▢ ⅔ cup coconut cream (Use all the solid portion of a (14oz) can of full fat coconut milk - it's somewhere between ⅔ cup and a full cup)
• ▢ 4 tablespoon maple syrup
• ▢ ½ cup peanut butter (quality peanut butter with only peanuts as ingredients)
• ▢ ¼ cup chickpeas (canned, rinsed, no sodium, bpa-free)

Crystallized Ginger

• ▢ 2-3 knobs of ginger peeled and sliced
• ▢ ¾ cups of water
• ▢ ¼ cup organic cane sugar

Cook ModePrevent your screen from going dark

Instructions

 

Prep

• Chill the can of full fat coconut milk overnight.
• Open a can of chickpeas, rinse - I use no sodium, bpa-free cans.

Make Peanut Butter Mousse

• Remove the solid portion of the chilled coconut milk can, reserving the liquid portion for smoothies. Add that solid cream to a blender, along with the peanut butter and maple syrup and chickpeas and whip into a creamy texture. Add water if the texture is too dry. It will depend on how runny your peanut butter is.
• 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 make Crystallized Ginger:

• Cut chunks of fresh ginger into 1-2 inch long logs.

  Peel the ginger using the edge of a spoon. Slice the logs long-wise with a mandolin (be careful!) or a paring knife.
• Simmer the strips in simmering water for 30 minutes. Don't let the water run down.

  Drain the water, and pour on the sugar and toss the strips until they are well-coated.

  Lay the strips on a parchment overnight to dry at room temperature.
• Store in a dry, airtight container - I'm not sure how long they would last since they have sugar on them. But if you refrigerate them, they become soggy. So we only make enough to eat that day. Let me know if you know a way to store homemade crystallized ginger chips.

  Some say they dry them in an oven that has been preheated to 350F, turned off, and with door open. I haven't tried that; not sure if the sugar will "cook".

How to Serve Jars

• Sprinkle mousse with chocolate sauce, cacao nibs, nuts, crystallized 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 free of sodium and in a can that is bpa-free. I like Whole Food's 365 brand.

3. Be sure to refrigerate the coconut milk the prior night and keep the coconut milk on hand while you blend the mousse in case you need to add some to the mixture.

4. I topped mine with chocolate sauce, straight peanut butter, whipped cream, nuts and a drizzle as well as homemade crystallized ginger. But you can also just eat the mousse on it's own.

Nutrition

Calories: 196kcalCarbohydrates: 13gProtein: 5gFat: 15gSaturated Fat: 8gSodium: 76mgPotassium: 207mgFiber: 2gSugar: 8gVitamin C: 1mgCalcium: 23mgIron: 1mg

Tried this recipe?Let us know how it was!