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.
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.
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
Creamy
Cold
Chocolaty
Peanut Buttery
Not too sweet
Indulgent
Ice-creamy
Mousse-y
& Perfection in PB cup form
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 Peanut Butter Mousse Cups
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
*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.
Nicole says
These were amazing!
YAY! Thanks, Nicole!
Kristina says
These were soo yummy!! Peanut butter mousse and chocolate?!? How could that not be delicious! 🤤 I actually used mini aluminum cupcake sleeves and found they worked perfectly! These were a huge hit with everyone! As always, thank you for sharing your scrumptious recipes! Definitely bookmarking this one to make again! 💕🤗
Aw, yay! We’re so glad everyone enjoyed them. Thank you for sharing, Kristina! xo
Kathy Morelli says
I made this recipe yesterday! YUMMY! I subbed avocado oil for coconut oil in the chocolate chips and didn’t use as much coconut milk for the peanut butter mousse, also I used maple syrup and maple sugar! Yum! It was great! Everyone loved them! I guess I need some tips on how to get the chocolate to mot stick to the paper cups? Thanks!
We’re so glad you enjoyed them, Kathy! Thanks for sharing! Some brands of liners work better than others. We prefer the If You Care brand. Hope that helps!
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?
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!
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.
Thanks for sharing your suggestions and modifications, Lisa!
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.
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.
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
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
Raine says
WOW!! These look incredible :) I was wondering if you could put some of your recipes on Yummly if you are able to.
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.
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!
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!
Madie says
Just made these today and they are amazing!! Thank you for another wonderful recipe! :)
KJ says
I wouldn’t have thought to add coconut milk (or cream)! These look amazing!! :)
-KJ
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?
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!
It’s definitely up to preference/personal taste, but around 1/2 tsp?
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!
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.
Yay! That made my day! I expect SO many instagrams!!!
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?)
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!
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.
Kat says
Just made these last night and brought them to a 4th of July BBQ/Potluck. They were a smash hit! Fantastic recipe!!
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!!
Yay! So glad to hear. Thanks Lindsay!
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 :)
Len says
I’m going to try these now! They look so great and tasty :)
ATasteOfMadness says
You have no idea how much I want these right now!! I am all about the chocolate and peanut butter combo :)
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!!!!!
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!
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.
Lindsay says
Looks amazing!! I must try this!
Kathryn says
That combo of dreamy creamy PB mousse and the crisp chocolate on the outside? Total, absolute heaven in a bite.
Rylie says
Oh my goodness! These look so good, I can’t wait to try them :)
Cindy says
I’m pretty sure I could smash an entire tray of these right now…into my face.
haha, DO IT!
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…
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!
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…
Emily says
Holy peanut butter, Batman…
I need these in my life. You are a genius.
xo
thanks Emily!! *blushing*
Inês Oliveira says
Oh my, these cups are absolutely gorgeous and brilliant! I want to make them too :)
Have a nice week!
Anne says
That looks amazing! I never get tired of peanut butter cups!
Anneliese says
Oh, Dana. You’ve done it again. I will be making these!
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.
Lisa says
Looks yummy
L x
Crystal @ Food Swoon says
You must have the sweetest of dreams;). These look amazing!
I’d bet I do! ;D
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
nice :D
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!
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 :)
haha, thanks Robyn! So kind! Hope you enjoy these :D
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 :)
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!
Hope you do!
Katrina @ Warm Vanilla Sugar says
These are totally worth shouting in the night for! I love that mousse!
Alessandra says
You are a GENIUS! Going to try this with hazelnut butter because I can’t kick my chocolate/hazelnut obsession!
Ooh, great idea! Let me know how it goes, Alessandra. Thanks for the kind words :D