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Stack of homemade Vegan Peanut Butter Mousse Cups
4.92 from 12 votes

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
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings: 14 (mousse cups)
Category: 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

  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 // 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.

  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.

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 Per Serving (1 of 14 mousse cups)