Peanut Butter Mousse & Crystallized Ginger Chips

A creamy peanut butter mousse layered with chocolate avocado mousse and homemade crystallized ginger chips, to balance hormones, and boost energy.

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Peanut Butter Mousse & Crystallized Ginger Chips

This hormone balancing easy chocolate mousse is both sweet and salty with layers of heavenly peanut butter whipped cream and dark chocolate avocado mousse.

Also layers of nuts, quinoa, crystallized ginger, and more.

And it’s a hormone-balancing snack or breakfast. I love recipes that blur the line between a meal and a dessert. This delicious mix is loaded with nutrition and helps to balance hormones.

How Does This Recipe Balance Hormones?

How does it balance hormones you ask? Well, maca powder is present, and that is a known hormone supporter. So is chocolate, chia seeds, and quinoa – all ingredients in this parfait.

Keeping your hormones balanced it important for everything from improved moods and energy to weight-loss, better skin and fertility, and even longer life.

It’s easy to throw them off these days. Trouble-makers include sugar, birth control, stress and lack of sleep. Even the absorption of BPA from the use of plastic.

But what you eat can greatly influence how balanced your hormones are. You can have some control by choosing certain foods. Read more detail about how eating these seven ingredients help balance hormones in my article here.

You can certainly eat those ingredients individually through out the day. However sometimes it’s convenient to have one simple recipe can cover that all at one time.

And that’s what this peanut butter mousse jar does.

Tips to Make This Peanut Butter Mousse Jar

This chocolate peanut butter mousse  is easy to make, easy to eat, and even makes an elegant breakfast, snack or dessert.

It’s rich in taste and flavor. I do recommend you taste-test the sweetness of the mousse, adding more maple syrup if need be.

I make a whipped cream folded with nut butter which is light and delicious. I used peanut butter, but other nut butters work as well. The whipped cream is made with full fat coconut milk, so it has a slight coconut-y flavor.

And I add quinoa to my mousse to increase the nutrition. Quinoa is so full of nutrients that NASA is planning on using it as space food for astronauts.

How to Make Quinoa

You don’t have to add the quinoa, but if you do, you’ll increase the nutrition of this peanut butter mousse and you won’t even notice it.

I make at least a few cups of quinoa on Sunday and throw it is soups, salads, smoothies and more all week long. To make quinoa, rinse a cup, and add it to 2 cups of water. Bring to a boil, cover, and simmer about 5 minutes until all liquid is gone and there are tiny curly tails on each quinoa kernel. Refrigerate for a week.

Now, back to my mousse. One final additional special perk in this peanut butter mousse recipe is the addition of homemade crystallized ginger chips.

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.

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Peanut Butter Mousse & Crystallized Ginger Chips

A creamy peanut butter mousse layered with chocolate avocado mousse and homemade crystallized ginger chips, to balance hormones, and boost energy.

5 from 1 vote

Print Rate

Course: Breakfast

Cuisine: vegan, dairy-free, gluten-free

Keyword: chocolate avocado mousse, chocolate quinoa, hormone-balance, peanut butter mousse, protein

Does it keep?: 1-week refrigerated

Prep Time: 1 day 20 minutes

Cook Time: 5 minutes

Total Time: 1 day 25 minutes

Servings: 4

Calories: 181kcal

Author: Dee Dine

Ingredients

Peanut Butter Mousse

• 2/3 cup coconut cream (Use all the solid portion of a (14oz) can of full fat coconut milk - it's somewhere between 2/3 cup and a full cup)
• 2 tbsp maple syrup
• 6 tbsp unsweetened peanut butter (such as 365 Whole Food brand, or Barney Butter) (Or use sunflower butter to make it nut-free)
• 3 tbsp cooked quinoa (optional to increase nutrition)

Chocolate Mousse

• 1 medium avocado
• 1/2 cup dark chocolate chips
• 1/4 cup nut milk
• 1 tsp maca powder
• 2-3 tbsp maple syrup
• pinch of salt

Crystallized Ginger

• 2-3 knobs of ginger peeled and sliced
• 3/4 cups of water
• 1/4 cup organic cane sugar

Toppings

• 3 tbsp popped quinoa
• 2 tbsp chia seeds

Useful Equipment

• 1 Blendtec Twister Jar
• 1 Mini Food Processor
• 1 Weck Parfait Jars

US Customary - Metric

Instructions

Prep

• Chill the can of full fat coconut milk overnight.

  If you plan on adding quinoa, rinse raw quinoa, and boil it at a ratio of 1 part quinoa to 2 parts water. Add both to a pot, bring it to boil, then lower it to a simmer until all water is absorbed and you see little curly string coming out of each kernel. Probably about 5 minutes. Use in this recipe and refrigerate extras for 3-4 days.

Make Peanut Butter Mousse

• Remove the solid portion of the 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 whip into a creamy texture. Add a tbsp more maple syrup if the texture is too hard.
• Pour the blended mixture into 2-3 jars
• And put jars in refrigerator while you make the chocolate avocado mousse.

Make Chocolate Avocado Mousse

• Melt the chips in the microwave at 60 seconds. Stir until all bits are melted. (Or melt in a pyrex measuring cup that sits in a boiling water bath)
• Put the chocolate and other mousse ingredients in a blender and blend until creamy.
• Pour this layer onto the peanut butter mousse in your cups.
• Dollop on some peanut butter, or sunflower butter if you are making it nut-free.
• Make the crystallized ginger (below), then top the parfaits with yogurt or whipped cream.
  

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 layered mousse with popped quinoa, cacao nibs, nuts, crystallized ginger and any other toppings you like.. Serve jars immediately.

Nutrition

Calories: 181kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 571mg | Fiber: 7g | Sugar: 7g | Vitamin A: 323IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg

Dee Dine

Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and  journalism. More about Dee Dine here.