Vegan Peanut Butter Mousse Cups

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Mixing together coconut whipped cream and peanut butter for vegan 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…

Bowl of freshly whipped simple Vegan Peanut Butter 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.

Plate of mini vegan chocolate Peanut Butter Mousse Cups

Plate of Vegan Peanut Butter Mousse Cups ready for their top layer

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.

Top down shot of PB Mousse Cups for a delicious gluten-free vegan dessert

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.

Cutting board filled with Peanut Butter Mousse Cups

Stack of Vegan Peanut Butter Mousse Cups with a crunchy chocolate shell

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

Creamy
Cold
Chocolaty
Peanut Buttery
Not too sweet
Indulgent
Ice-creamy
Mousse-y
& Perfection in PB cup form

Stack of Vegan Peanut Butter Mousse Cups with their parchment paper holders removed

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!

Stack of Vegan PB Mousse Cups with the top one revealing its fluffy center

Vegan Peanut Butter Mousse Cups

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.
Author Minimalist Baker
Print
Stack of homemade Vegan Peanut Butter Mousse Cups
4.93 from 13 votes
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 14 (mousse cups)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

  • 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*
  • 1 1/4 cups semisweet dairy-free chocolate chips
  • 1 Tbsp coconut oil

Instructions

  • 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.
  • Melt chocolate chips over a double boiler or in the microwave in 30-second increments. Once melted, stir in coconut oil.
  • Arrange 14 mini (or about 7 standard // as original recipe is written // adjust if altering batch size) 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.
  • 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.
  • Drizzle or completely cover the tops of the cups with the remaining chocolate (you may have some leftover).
  • 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.

Notes

*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.
* You can sub a few Tbsp of maple syrup or agave for the 1/4 cup powdered sugar.
*Nutrition information is a rough estimate.

Nutrition (1 of 14 servings)

Serving: 1 mousse cups Calories: 196 Carbohydrates: 16 g Protein: 1.4 g Fat: 14 g Saturated Fat: 9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 17 mg Fiber: 1.6 g Sugar: 12.8 g

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My Rating:




  1. Donna says

    The taste has to be a five star!
    The process is easy the only grief was the paper cups were not good to use with chocolate as they are hard to peel off and ends up ripping off in pieces. Next time silicon molds will be my choice for chocolates unless you have a line on non-stick paper cups?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Donna, we’re glad you enjoyed them! We’ve had good luck with unbleached parchment baking cups. We like this brand. Hope that helps!

  2. Lisa Graham says

    These were fun (but time consuming!) to make! I made a pb version and a cocoa/almond/cashew version.

    One recommendation would be to measure the actual amount of coconut cream that you used in your recipe… the amount of coconut cream versus liquid in a coconut milk can can vary, and I had a hard time knowing how much coconut cream to use. I bought coconut cream from Natural Grocers and there was some liquid even at the bottom of the coconut cream cans. I used 3 cans (total 316g all coconut cream) for both batches (I made about 26 chocolate pb cups and 26 cocoa almond cashew cups!) It took me about 3.5 hours total to make.

    For one batch (26 servings): I used agave instead of powdered sugar, reduced sweetener amount from 1/2 cup to 1/4 cup and added 20 drops stevia. I also added 1/4 tsp vanilla and 1/8 tsp salt.

    Your original recipe called for 5 cups chocolate and 4 Tb coconut oil for the 52 servings that I adjusted to make…. I ended up just using half of that amount! 2.5 cups with 2 Tb coconut oil.

    Cocoa Almond Cashew version I added 3 Tb cocoa powder and used 1/2 raw cashew butter and 1/2 roasted almond butter.

    These were delicious, though I think to make it easier to make I might just add chocolate chips to the coconut cream filling and make it into bars. :) So my suggestion is to update the recipe with the exact amount of coconut cream needed… and I’d keep the vanilla and salt in the coconut cream filling.

  3. Michelle says

    I have been wanting to make these for awhile since they look and sound delicious, the only problem is, it seems impossible to find a can of coconut milk that will separate these days, have already tried 3 different brands, even one without the gums, but it still didn’t really separate, it kind of started to, but it was still runny with a little bit of clumpy thicker parts and I even tried a can of coconut cream, but by itself it’s still too runny and refrigerating it didn’t do anything. I guess I still have to be on the search for a brand that will separate. I don’t know why every brand is putting the gums in their milk now, so many people buy the canned milk so they can separate it and use the cream. We don’t want it to stay liquid. I saw I video on YouTube of a girl separating the cream, it was posted last year and she had a can of thai kitchen, but that has the guar gum in it so I don’t know if they just started adding it or what or if some cans still separate, but it’s not my experience, the can of coconut cream I got was thai kitchen and it nowhere near separated, don’t know if and when I will get to make this.

  4. Julie says

    I have made this 2x (attempted 3x but the cream would’t whip – – botched can!). I actually used significantly less peanut butter (only about 1T) and subbed in peanut butter powder which gave it the taste without the extra fat. I used agave vs powdered sugar to compensate for the extra pb powder and to give it a chance to mix in easier. I also used metal muffin tins without any liners and after popping them in the freezer for about 20 minutes they came out very easily and are basically giant pb cups! As long as you have a good can of coconut milk this is an easy and semi quick dessert.

  5. donna garing says

    hi, dir tried to make these with powdered sugar and coconut cream whole can, not refrigerated over night though, and this did not mix well. almost lumpy curdled consistency ?? any thoughts, can expires in 2018 produced 2016. when using milk, how much cream do you actually skim off. she used a whole can of the cream.

    thanks – donna

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Hmm it may have been because the coconut cream was not chilled overnight. I am sorry to hear that it didn’t mix well! My only thoughts for next time is to ensure that your coconut cream is chilled!

      • Donna says

        OK, we’ve got some in fridge now, will try again tomorrow. Question though. Cream vs milk, how much. Milk will not give you as much as cream?? Use 2 cans of milk? Recipe did not really say. Thanks kindly. Cheers Donna

  6. Raine says

    WOW!! These look incredible :) I was wondering if you could put some of your recipes on Yummly if you are able to.

  7. Tiffany says

    Wooooohooooooo these look amazing! I am already seeing these served up Mickey style ;). Can’t wait to make these. I love your recipes.

  8. Christina says

    Do you think these would work with sunflower seed butter? I’m thinking I may have to just try! I love this blog and have recommended it to everyone I know! After my son was born I had to cut out gluten, dairy, nuts, and soy because of some allergies he was dealing with. Your recipes were such a lifesaver! I know so many breastfeeding mothers who have had to alter their diets in a similar way and have directed them all here! Thank you!

  9. Jill says

    We made these today and they are awesome. I used maple syrup and homemade peanut butter, and they are delicious! I was looking at a few different vegan peanut butter cup recipes, and I knew that yours would be simple and yummy! Thank you so much for all of your amazing recipes!

  10. 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?

  11. 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?
    thanks!

  12. 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!

  13. 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.

  14. 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?)

  15. 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!

  16. 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.

  17. Kat says

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

  18. 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!!

  19. 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 :)

  20. ATasteOfMadness says

    You have no idea how much I want these right now!! I am all about the chocolate and peanut butter combo :)

  21. Samina | The Cupcake Confession says

    Wow!!!!!! I’ve always wanted to know what peanut butter cups would taste like since we don’t get them here! I can’t believe I can make my own and that too, a healthy version! Totally making these!!!!!

  22. alex 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!

  23. Keren 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.

  24. Kathryn says

    That combo of dreamy creamy PB mousse and the crisp chocolate on the outside? Total, absolute heaven in a bite.

  25. 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…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  26. Christina @ but i'm hungry says

    My peanut butter-obsessed boys (big and small) would go crazy over these! I mean, I wouldn’t turn them down, either, but…

  27. Inês Oliveira says

    Oh my, these cups are absolutely gorgeous and brilliant! I want to make them too :)
    Have a nice week!

  28. 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.

  29. Shonalika 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

  30. Katie @ 24 Carrot Life says

    Ideas always come at the most inconvenient times, right? These are killer good looking. I swear I could spoon that mousse onto anything!

  31. Robyn @ thereallife_RD says

    oh my gosh I want to face dive into the screen!
    you are a genius and my favorite food blog, hands down.
    keep being awesome :)

  32. Iosune | Minimal Eats says

    I’m obsessed with peanut butter and chocolate! I love this recipe because it’s so easy, but I’ll use a chocolate bar instead of chocolate chips :)

  33. Millie// add a little says

    Whoah there! This looks TOO delicious! Peanut butter and coconut? two of my favourite flavours in the world!! Can’t wait to try it out!

  34. Alessandra says

    You are a GENIUS! Going to try this with hazelnut butter because I can’t kick my chocolate/hazelnut obsession!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ooh, great idea! Let me know how it goes, Alessandra. Thanks for the kind words :D