3 Ingredient Peanut Butter Mousse

3 INGREDIENT PEANUT BUTTER MOUSSE | MINIMALISTBAKER.COMPeanut butter is one of my favorite foods. In fact, I think I ate it so much growing up that my body started telling me to slow my consumption. There would be days in college that I’d put peanut butter in my oatmeal at breakfast, peanut butter in my smoothie at lunch, then have a peanut butter and jelly wrap at dinner. Whoops. What can I say! I love this creamy, salty nut butter.

Healthy Peanut Butter FrostingSo why then, I ask, not make it into a healthy, 3-ingredient mousse so I can put it on everything? That’s what I want to know!

Coconut Whipped Cream!The basis of this recipe is simple:

Coconut whipped cream +  peanut butter +  sweetener of choice

I went for agave nectar, but you could also use maple syrup, powdered sugar or stevia for a lighter option.

Coconut Whipped Cream FrostingWhip, whip, whip, then bring on the peanut butter!

Peanut Butter Mousse | minimalistbaker.com #vegan #glutenfree

VEGAN PEANUT BUTTER MOUSSE | MINIMALISTBAKER.COMThis delicious spread doubles as both a stand-alone dessert – peanut butter mousse – as well as a healthier peanut butter frosting. I would put this on brownies, muffins or cupcakes and go to town. Another option? Protein-boosted fruit dip! Put this on a banana and experience instant bliss. Go wild and put it on everything (including drinking chocolate for the win – yeah I said it).

Dig in!

3 Ingredient Peanut Butter Mousse and Frosting in ONE | minimalistbaker.com

3-INGREDIENT PEANUT BUTTER MOUSSE | MINIMALISTBAKER.COM

4.9 from 16 reviews
3 Ingredient Peanut Butter Mousse Frosting
 
Prep time
Total time
 
Vegan peanut butter mousse made with coconut milk, peanut butter and a agave nectar! Spread it on cakes, muffins and cookies; use as a fruit dip; or eat straight up as mousse!
Author:
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 4-6
Ingredients
  • 1 can full fat coconut milk (alternatively, 1/2 can coconut cream)*
  • 3-4 Tbsp salted, natural creamy peanut butter
  • 2-3 Tbsp agave nectar, maple syrup or powdered sugar (or honey if not vegan)
Instructions
  1. Chill your coconut milk overnight. In the morning, without shaking or tipping, remove the lid and scoop out the solid cream from the top into a chilled bowl. Leave the liquid in the bottom of the can and reserve it for use in smoothies, baked goods, etc. (If your coconut milk didn't harden, see this post for tips on how to save it.)
  2. Using a mixer, beat until creamed together, light and fluffy - about 45 seconds.
  3. Add peanut butter, starting with 2 Tbsp and adding from there to desired taste.
  4. Add sweetener of choice to desired sweetness, observing that the more liquid you add the less firm the mousse will be.
  5. Either use immediately as a spreadable frosting, or chill for several hours to let it set and firm up as a mousse.
  6. Eat as a mousse topped with plain coconut whipped cream, bananas or chocolate sauce. Alternatively, use as a dip for fruit/baked goods. If using as a frosting, don't frost your muffins, cookies and cakes, etc., until just before serving as it needs to be chilled right up until serving.
  7. Reserve leftovers in a covered container in the fridge. Will keep for up to 1 week.
Notes
*NOTE: Not all coconut milk is equal. The brands I know and recommend are Thai Kitchen, Trader Joe's (coconut cream, canned), and Whole Foods 365. Other brands source coconut milk from other regions of the world where the coconuts mysteriously have different fat make-ups, which can (and often do) affect the consistency of this mousse.
*Nutrition information is a rough estimate for 1/5th of the recipe.
Nutrition Information
Serving size: 1/3 cup Calories: 247 Fat: 22 g Saturated fat: 15 g Carbohydrates: 12 g Sugar: 9 g Sodium: 32 mg Fiber: 3.2 g Protein: 3.8 g

 

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Comments

    • Dana Shultz says

      Nope, it has to be full fat canned. Thai kitchen, Whole Foods 365, or trader joe’s are the best brands.

  1. Mary Marshall says

    Made this and YUM! Used Pb2 powdered chocolate peanut butter to save some calories/oil. It is great to dip fruit in, but I also smeared some in between graham crackers and put them in the freezer- yum dessert!

  2. hattie greylord says

    This would be great layered into a trifle, and a possible way of getting some nutritious calories into my elderly mother. Also, I am considering a savory version that goes in a Thai direction, with green onion, chilies, & lemongrass, to accompany spring rolls or even dollop into soup or on top of curry/noodle dishes. Or as a veggie dip. The possibilities are endless… I have a can of coconut cream, gonna make a double batch (unsweetened) and experiment. Thanks for the great inspirational idea Dana!

  3. James says

    I love peanut butter soooo much, and this looks so good. It’s times like these when I really despise my coconut allergy! Looks like I’m gonna have to take your word on how good it tastes.

  4. Ashleigh W. says

    I made this for the hubs and I the other night. It was really great. I left my coconut milk (Sprout’s store brand, organic) in the fridge but it didn’t thicken. Since this was my first time using it I wasn’t sure if this was okay or not. I ended up whipping it for a long while and then added the peanut butter (a lot of it, hehe). It set up just fine after a stint in the freezer. Thanks so much for the recipe!

  5. Misty thompson says

    I do not have a mixer. Can this be successfully created in a high speed blender? If so, tips?

    • Dana Shultz says

      I think so! Especially if it’s a small blender, like a bullet. This will give you the whipping you need.

  6. Nicole says

    I made this and thought it was good and then….I had some after it had sat in the fridge all night and this went from good to mind blowing! I loved the magic of how the fridge turned it into an airy mousse and the peanut butter flavor really stood out. Wow. This ones a keeper, thank you for sharing!!

  7. April says

    Thanks for this, it turned out perfect for a great treat. Pretty sure it got me some bonus points too!

  8. says

    My husband is getting his wisdom teeth out next week, so I came across this recipe as something he will be able to enjoy post surgery. I think I shall serve with some banana slices as a mousse – looks delish! thanks for sharing :)

  9. Ellen says

    WOW. looks incredible! So if I use coconut cream, does it still need to be refrigerated? Or can I just whip coconut cream straight off the shelf? I’ll be making this tonight and serving it on top of sliced banana! Yummo!

    • Dana Shultz says

      It’ll be more thick if you use it refrigerated, but it should work either way. Just be sure to refrigerate afterwards so it can set!

  10. Brittany says

    What an amazing treat, peanut butter is my favorite food. So my question is, I’m allergic to coconut unfortunately what can I put in place of it that is dairy free.

  11. Amanda says

    I’m in the process of making this recipe and im pretty nervous it’s not gunna set up! I used room temp coconut cream from trader joes but left out the liquid part that was in the can and scooped the solid lumps out and used those instead, it looked pretty liquidy when all was said and done. It’s in the freezer right now so hopefully it’ll set up so I can add in some chocolate chips and put it in a pie shell! It did taste awesome though! I used chocolate PB2 in place of the peanut butter to cut the fat a bit :)

      • Dana Shultz says

        I think the only other options would be using whipping cream or silken tofu. Maybe avocado but it’ll give it a funky color/taste.

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