Vegan Almond Butter Chocolate Ganache Mousse Parfait
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5 from 1 vote

Chocolate Peanut Butter Jar

A delicious, creamy chocolate peanut butter jar made with common pantry ingredients that will help you balance hormones, boost your energy and easy to make! And including recipe for peanut butter whipped cream!
Prep Time20 mins
Cook Time5 mins
Course: Breakfast
Cuisine: vegan, dairy-free, gluten-free
Keyword: chocolatemousse, hormone-balance, protein
Does it keep?: 1 day refrigerated
Servings: 4
Calories: 181kcal
Author: Dee Dine


Easy Chocolate Mousse

Peanut Butter Whipped Cream

  • 1 cup coconut cream (the solid portion of a can of full fat coconut milk)
  • 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)

Crystallized Ginger



Make Peanut Butter Cream

  • Use a hand mixer to whip up the hard portion of the coconut milk can, and save the liquid portion for smoothies. Whip in other ingredients.
  • Pour the blended mixture into 2-3 parfait jars
  • And put jars in refrigerator while you make the chocolate avocado mousse.

Make Chocolate Avocado Mousse

  • Break up chocolate bar, and melt in microwave at 45 seconds, and stir until all bits are melted. (Or melt in a pyrex measuring cup that sits in a boiling water bath)
  • Put that and other mousse ingredients in a blender (I used a small blendtec jar), or in a mini food processor), and blend until creamy.
  • Pour this layer onto the butter cream layer in the parfait 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 more 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 parfaits immediately.


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