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    Home / Recipes / Chocolate Desserts

    Peanut Butter Mousse

    Dec 29, 2017 Β· Updated: Feb 26, 2023 by Dee Dine Β· Affliate links disclosure.

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    Jump to Recipe

    A protein-rich peanut butter mousse light as a cloud, full of nutrition from the unusual ingredient, quinoa. Topped with homemade crystallized ginger chips made with fresh ginger. An easy healthy dessert high in protein and a strong energy-booster.

    Hormone Balancing Nut Butter Chocolate Mousse Parfait
    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?

    Jump to:
    • Ingredients
    • How To Make
    • Recipe Tips
    • Troubleshooting
    • Assemble the Jar
    • How to Make Crystallized Ginger
    • More Peanut Butter Recipes
    • πŸ“– Recipe

    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.

    How to 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

    Chocolate Peanut Butter Pie
    Rolo Candy
    Peanut Butter Marble Fudge
    Chocolate Peanut Butter Brownies
    Peanut Butter Cups

    Interested in sharing on pinterest? Use this image...

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

    Vegan Almond Butter Chocolate Ganache Mousse Parfait

    Peanut Butter Mousse

    Created by Dee Dine
    A protein-rich peanut butter mousse light as a cloud, full of nutrition from the unusual ingredient, chickpeas. Topped with homemade crystallized ginger chips made with fresh ginger. An easy healthy dessert high in protein and a strong energy-booster.
    5 from 3 votes
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 1 d 20 mins
    Cook Time 5 mins
    Total Time 1 d 25 mins
    Course Breakfast
    Cuisine vegan, dairy-free, gluten-free
    Servings 8
    Calories 196 kcal

    Ingredients
      

    Peanut Butter Mousse

    • β…” cup coconut cream (Use all the solid portion of a (14oz) can of full fat coconut milk - it's somewhere between β…” cup and a full cup)
    • 4 tablespoon maple syrup
    • Β½ cup peanut butter (quality peanut butter with only peanuts as ingredients)
    • ΒΌ cup chickpeas (canned, rinsed, no sodium, bpa-free)

    Crystallized Ginger

    • 2-3 knobs of ginger peeled and sliced
    • ΒΎ cups of water
    • ΒΌ cup organic cane sugar

    Useful Equipment

    • 1 Blendtec Twister Jar
    • 1 Weck Parfait Jars
    Prevent 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 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.

    Nutrition

    Calories: 196kcalCarbohydrates: 13gProtein: 5gFat: 15gSaturated Fat: 8gSodium: 76mgPotassium: 207mgFiber: 2gSugar: 8gVitamin C: 1mgCalcium: 23mgIron: 1mg
    Keyword hormone-balance, peanut butter mousse, protein
    Tried this recipe?Let us know how it was!

    More Chocolate Desserts

    • Chocolate Avocado Mousse
    • Healthy Twix Cups
    • Homemade Fudge Bars
    • Chocolate Rice Cakes
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    Feel Great in 2023

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    About Green Smoothie Gourmet

    Welcome to Green Smoothie Gourmet where my recipes are predominantly healthy, using wholesome and nutrient-dense ingredients such as avocado and beans instead of heavy cream and butter, and apple sauce or pumpkin puree in lieu of eggs and oil, resulting in mostly guilt-free desserts, drinks and snacks free from unhealthy components.

    About Dee

    Chocolate and ginger enthusiast. Animal lover, especially dogs, cats and my pet cockatiel. I'm probably chopping chocolate in my Washington DC kitchen right now and making more plant-based desserts and snacks. Read about Dee β†’ Β»

    Reader Interactions

    Comments

    1. Bianca Zapatka

      February 01, 2019 at 6:24 am

      Absolutely love this combo! 😍
      Looks so delicious, Dee!
      Great recipe πŸ™ŒπŸ»
      Lots of love,
      Bianca ❀️

      Reply
      • Dee Dine | Green Smoothie Gourmet

        February 04, 2019 at 12:18 pm

        Thank you Bianca!! Take care, Dee xx

        Reply
    2. Ela

      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 like avocado, spinach, and maca! Definitely a great recipe! πŸ™‚

      Reply
      • Dee Dine | Green Smoothie Gourmet

        January 28, 2019 at 1:22 pm

        Ela, so happy you like it! Yes, maca with chocolate is my passion at the moment, haha! Take care, Dee xx

        Reply
    3. Nisha / @rainbowplantlife

      January 01, 2018 at 9:16 am

      Yummm! You had me at nut butter coconut cream...two of my favorite ingredients! These sound like such a healthy indulgence!

      Reply
      • Debbie

        January 01, 2018 at 4:38 pm

        Nisha! Thank you, I was surprised to find how easy it was to incorporate nut butter into coconut cream, and then I wondered why I never thought of it before,haha! Thank you for stopping by and I am off to explore the wonders of your blog ! Dee xx

        Reply

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    Dee Dine of Green Smoothie Gourmet

    I'm Dee! Welcome! I create easy, delicious healthy desserts that everyone will love - no eggs, no dairy, vegan, and gluten free. And I use my biochem background to balance the nutrition and create recipes that work. No matter their diet, your friends and family will love them.  About Dee β†’

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