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…
You guys loved my 3-ingredient peanut butter mousse, which acts as the filling for these dreamy, chilled 5-ingredient peanut butter cups.
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.
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.
So what do they taste like? Heaven! They’re
Not too sweet
& Perfection in PB cup form
Vegan Peanut Butter Mousse Cups
- 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
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.
*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 Per Serving (1 of 14 mousse cups)
- Calories: 196
- Fat: 14g
- Saturated fat: 9g
- Sodium: 17mg
- Carbohydrates: 16g
- Fiber: 1.6g
- Sugar: 12.8g
- Protein: 1.4g