Vegan Peanut Butter Mousse Cups

PB Mousse Cups!

This recipe came from another late-night revelation just before drifting off to sleep. “PEANUT BUTTER MOUSSE CUPS! John, don’t let me forget this one.” It must be so odd being married to a food blogger…

3 Ingredient PB Mousse!

You guys loved my 3-ingredient peanut butter mousse, which acts as the filling for these dreamy, chilled 5-ingredient peanut butter cups.

I’ve made peanut butter cup pie, peanut butter cup pancakes, peanut butter M&Ms and peanut butter eggs before, but this takes my chocolate-peanut butter obsession to a whole new level.

Peanut Butter MOUSSE Cups! #vegan #glutenfree SO ridiculously deliciousVegan Peanut Butter Mousse Cups! #vegan 3glutenfree

It starts with a dark chocolate shell, which is chilled before getting plumped up with coconut whipped cream infused with salted, natural peanut butter and a little powdered sugar.

Vegan PB Mousse Cups! #vegan #glutenfree

You can top these guys two ways: Totally covered with chocolate for a classic PB cup look, or lightly drizzled with chocolate so there’s less mystery as to what’s inside. No matter which way you go, you can’t go wrong with the combo of chocolate + peanut butter.

Peanut Butter MOUSSE Cups! Hard chocolate shell, fluffy peanut butter center. SO delicious adn easy!Vegan Peanut Butter Mousse Cups! Hard, crunchy chocolate shell and a fluffy PB center! #vegan #glutenfree

So what do they taste like? Heaven! They’re

Peanut Buttery
Not too sweet
Perfection in PB cup form

Vegan Peanut Butter MOUSSE Cups! Hard crunchy chocolate shell, fluffy PB Mousse center! #vegan #glutenfree

Friends, if you make these you MUST share your photos with me. Tag me @minimalistbaker on Twitter, or hashtag your photo #minimalistbaker on Instagram. Happy dessert-making!

Vegan PB Mousse Cups! Crunchy Chocolate Outer Shell, Fluffy PB Mousse Center! #vegan #glutenfree

4.9 from 9 reviews
Vegan Peanut Butter Mousse Cups
Prep time
Cook time
Total time
5-ingredient peanut butter cups with a dark chocolate shell and peanut butter, coconut whipped cream mousse! Crunchy on the outside, light and fluffy on the inside.
Recipe type: Dessert
Cuisine: Vegan
Serves: 14
  • 1 14-ounce can full fat coconut milk or coconut cream, chilled in the fridge overnight*
  • 1/4 cup natural, salted peanut butter*
  • 1/4 cup powdered sugar (or sub a few Tbsp of maple syrup or agave)
  • 1 1/4 cups semisweet dairy-free chocolate chips
  • 1 Tbsp coconut oil
  1. Chill a large mixing bowl for 5 minutes in the freezer. Remove lid from coconut milk can and carefully scoop out the cream. Reserve any clear liquid for other uses (smoothies, baking, etc.). Beat for 30 seconds, then add powdered sugar and whip again. Last, add peanut butter and stir well. Refrigerate.
  2. Melt chocolate chips over a double boiler or in the microwave in 30-second increments. Once melted, stir in coconut oil.
  3. Arrange 14 mini (or about 7 standard) paper muffin liners in a mini muffin tin or on a plate. Spoon in about 2 tsp of melted chocolate and use a brush or small spoon to coat the liner with chocolate almost all the way up the sides (see photo). Refrigerate for 10 minutes to set.
  4. Spoon in 1 Tbsp amounts of peanut butter mousse and pat on the counter to release air bubbles and flatten the tops. Freeze for 10 minutes.
  5. Drizzle or completely cover the tops of the cups with the remaining chocolate (you may have some leftover).
  6. Place back in the refrigerator to set once more. Once thoroughly chilled, cover and store in the refrigerator for up to one week. Pop in the freezer for longer term storage.
*Thai Kitchen brand is best for coconut milk, and Trader Joe’s is best for coconut cream, I've found.
*Make sure your peanut butter is made from just peanuts and salt, and no fillers or added sweeteners.
*Nutrition information is a rough estimate for 1 of 14 peanut butter mousse cups.
Nutrition Information
Serving size: 1 cup Calories: 196 Fat: 14 g Saturated fat: 9 g Carbohydrates: 16 g Sugar: 12.8 g Sodium: 17 mg Fiber: 1.6 g Protein: 1.4 g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. says

    Peanut butter and chocolate just NEVER gets old… This is a lovely simple recipe, but if I’m feeling ultra lazy I like that I could just make the mouse and drizzle with melted chocolate. Then hog it:D

  2. hippymomelizabeth says

    I use to make chocolate every week, I make it once a month at most now but I would make these any day, I always see similar processed candy at the store when im checking out at the cash register and I use to eat that stuff now I feel good knowing that the vegan version I make are so much healthier and delicious.

  3. Jessica says

    Hi! Just made these and they are so so delicious!!! And adorable. I used tjs coconut cream and maple syrup and tried half the batch with pb and half with cashew butter (and had to add a little vanilla because it was so bland) needless to say the pb was wayyyyy better and I should just stick with the original :) my only issue was I found they really stuck to the paper liners… So I wonder if you could make them without?! Maybe next time…

    • Dana Shultz says

      Hmm, not sure why they stuck! If you let them set for just a little bit out of the fridge or freezer, that should help!

  4. says

    Yummmmm!!! I’m so going to make this. I wonder if they melt easily at room temperature? Some home made chocolate can hardly withstand a few minutes outside the fridge without turning to a complete mess.

  5. says

    Ok, these look absolutely ungodly! Peanut butter and chocolate is my boyfriend’s absolute favorite taste combination. He’ll probably be begging me to make these for him after showing him the pics. Awesome job!

  6. Ally says

    I have been excited to make these ever since I came across the link a week or 2 ago. I made them tonight, and they were extremely delicious and creamy! Lovely recipe :)

  7. Lindsay says

    I made these yesterday for my mother in law and sister in law who are both vegan. They were a huge hit!! Even the non-vegans loved them!!

  8. Kat says

    Just made these last night and brought them to a 4th of July BBQ/Potluck. They were a smash hit! Fantastic recipe!!

  9. Anita says

    These are Absolutely Amazing!! I made them for a friend who took some to work to share, and she says I could go into business making these.

  10. Susan says

    Hi, I was wondering how much does the coconut flavor come through, if at all, in the peanut butter mousse? My boyfriend loves peanut butter and chocolate but despises coconut (which is so difficult when you’re baking for a vegan!!)

    Thank you!

  11. Joy says

    These look great! If I was to use coconut cream, how much would I use? (Since you mention scooping the coconut cream only from a can of coconut milk, I assume I would not be using the entire can of coconut cream?)

  12. Katie says

    Delicious! I made 6 regular sized ones. Although next time I’ll make them smaller so I can basically pop one in my mouth. They’re sweet and rich, which perfectly satisfies my tastebuds. :)

    Next time I’ll spoon and smear the chocolate on top of each one individually. (I spooned a little on top of each one to even it out, but the chocolate hardened fast. I didn’t think about that reaction from the cold filling, but I realized it afterwards. :)

    Just a side note: I bought an iPhone last Sunday. Guess what I was excited about the most from having it? To Instagram the recipes I make from your blog :)
    I’ve been anticipating this day since late of last year when I discovered you and your blog. So I’m pretty happy now that I can be a part of your community :) …and for all the delicious recipes I’m gonna make.

  13. michelle says

    I cant wait to try these. So this should be able to withstand being left at a dessert table for hours
    correct? It doesn’t need to be refrigerated? Thank you so much!

  14. maya says

    Hi Dana!
    this looks perfect for a passover no-gluten vegan dessert!
    my favorite natural peanut butter is unsalted. how much salt do you believe I should add?

  15. Lauren says

    These look amazing! I find that I get inconsistent amounts of cream from chilled coconut milk cans, about how much cream works for this recipe?

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