Agreed! This is a Keto fat bomb recipe you will want to save. I loved the magic of how the fridge turned it into an airy mousse and the peanut butter flavor really stood out. So my question is, I’m allergic to coconut unfortunately what can I put in place of it that is dairy free. Ladle the … just made this one!! I want to eat ALL cup of this product, seriously. I look forward to trying this out over the weekend, Thanks :). (About to try). I think I shall serve with some banana slices as a mousse – looks delish! I had previously made a gluten-free press-in piecrust, baked and cooled it. When she told me it was from Minimalist Baker I loved it even more! Pretty sure it got me some bonus points too! I also am a big nut butter fan so I really enjoyed this combo and would highly recommend :). It was really great. But maybe tofu would work instead! Used maple syrup and added a few turns of Himalayan salt and it was perfect. i made this and it was great… and easy. I like creamy for Thai peanut sauces and of course, mousse! I cut them into bars and they were SO GOOD!!! Thank you for posting this recipe; I am very excited to use it as a frosting for a new vegan cake I am trying this weekend. xo, Dude, I didn’t even know Trader’s carried coconut cream but I bought it and totally made mousse out of it. I added more peanut butter, but that’s because I wanted a stronger flavor. Looks delicious!! I will be making this into a peanut butter pie tonight! It’s times like these when I really despise my coconut allergy! So why then, I ask, not make it into a healthy, 3-ingredient mousse so I can put it on everything? Would it be over the top to cover the Pretzel Peanut Butter Chocolate Pie with this? Thank you ahead of time! Or can I just whip coconut cream straight off the shelf? There would be days in college that I’d put peanut butter in my oatmeal at breakfast, peanut butter in my smoothie at lunch, then have a peanut butter and jelly wrap at dinner. (which is amazing with cashew butter! It seriously does. I love peanut butter soooo much, and this looks so good. I always read you have to chill the coconut milk to get it to separate. I made double the recipe (1 full can coconut cream) to frost a 2 layer chocolate cake (the minimalistbaker simple vegan cake). If I had done that, there is no doubt it would have got trapped on my face, and I would have ended up an embarassed peanut butter mousse covered mess in hospital. My husband is getting his wisdom teeth out next week, so I came across this recipe as something he will be able to enjoy post surgery. Maybe try a tofu filling, kind of like this one only omit the coconut. 1/2 Cup powdered sugar, sifted. Using clean whip and bowl, whisk heavy cream, powdered sugar, and vanilla to soft peaks. I’m hoping to make this tomorrow for someone’s birthday! Or does it have to be coconut? Out of the refrigerator, it was almost rock hard. thank you for posting this! How would this be with a little dark chocolate cocoa poweder? Delicious!! Maybe even without a spoon, cause I’m crazy like that. I almost ended up in hospital because of you! Otherwise, silken tofu :D. This is a great dip for sliced apples too! And then find a padlock so I can lock it away from myself :) SO GOOD i bet! Whoops. Looks incredible! This sounds amazing! I like this idea. DUDE, YES. Great for my husband’s birthday – he loved it! These creamy, chewy, and crusty Peanut Butter Mousse Tartlets are the ideal choice to round out any elegant meal. I know it’s like all of my dreams came true in a single bowl. How does putting a can in the freezer for a little bit do? A chalkboard. I think the only other options would be using whipping cream or silken tofu. In the morning, without shaking or tipping, remove the lid and scoop out the solid cream from the top into a chilled bowl. I am slightly confused by steps 5 and 6. What can I say! I CAN’T HELP MYSELF. Sigh. Ingredients. I love your blog. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! It is great to dip fruit in, but I also smeared some in between graham crackers and put them in the freezer- yum dessert! There was just enough for 1 serving when I made it. She made this mousse. Spread it on cakes, muffins and cookies; use as a fruit dip; or eat straight up as mousse! I love peanut butter, but this was unlike anything I’ve ever had before. Makes 12 Tartlets. That’s all I would need. ugh! Thank you for this simple and delicious treat! This was seriously good, much better than I expected! Oh gosh this is divine! By chill I mean fridge :). allergic to coconut! :), One thing, about coconut milk. To make the peanut butter mousse: In a large bowl using a mixer fitted with the paddle attachment, beat cream cheese, peanut butter, powdered sugar, and vanilla extract on medium-high … Can this be frozen and maintain its consistency? Thanks so much for sharing! Or as a veggie dip. I imagine it would, but thought you might have a better idea :). Stephanie, if you can have dairy, heavy cream is the next best substitute. We’d suggest using 1/2 cup coconut butter and adjusting as needed. I’m really enjoying your blog! http://sweetandthatsit.blogspot.ch/2014/01/peanut-coconut-mousse-vegan-mousse-alle.html. I knew you had the dairy sensitivity, but I didn’t know if this could also be done the slightly less healthy way ;), Could I do this with cashew butter? My milk never solidified. Instructions. Thanks for the great inspirational idea Dana! Thank you very much for sharing this with all of us! It is so good! : ). You only need 3 ingredients to quickly make this fluffy, sugar free keto snack. *To make an extra thick, creamy and rich treat, take your refrigerated coconut milk out of fridge (do … So good! Vegan peanut butter mousse made with coconut milk, peanut butter and a agave nectar! I’m pretty sure I would just eat the whole dang bowl. Made this and YUM! I had a leftover 1/2 can of coconut milk from a Thai noodle recipe, and was searching all over to find a SIMPLE recipe to use the rest of it up. 1 teaspoon Vanilla Extract. Sophie, great question! Put this on a banana and experience instant bliss. Combine chopped milk chocolate, natural peanut butter … Oops! No matter what you call it, … Add peanut butter, starting with 2 Tbsp and adding from there to desired taste. Chocolate + peanut butter = perfection. Either use immediately as a spreadable frosting, or chill for several hours to let it set and firm up as a mousse. In past vegan baking experience, I’m pretty sure only coconut milk will work because it has the appropriate fat content, and in that case only full fat will work. 2. I was just wondering if this would work with a cup of heavy cream as well. I ate about four fingers full of the cheese (peanut butter finger style ), before a light bulb went off. This looks so yummy!! Spread it on cakes, muffins and cookies; use as a fruit dip; or eat straight up as mousse… I actually did the same thing last week at the store. I pour the coconut milk into a glass jar before putting it in the fridge to separate. Mousse are quite easy to prepare and are quite versatile! The mousse takes only 5 minutes to whip and is made with just 3 ingredients, well, 4 … I do have one question I was hoping you could clarify. Another option? Check out this tutorial! 6 Ounces cream cheese, room temperature. My family will love it. Im nuts about nuts You might also like this keto peanut butter cheesecake mousse recipe! I basically can’t have coconuts Thank you so much for sharing this! I made a batch of gluten-free crepes and layered them with this mousse for a crepe cake. In fact, I think I ate it so much growing up that my body started telling me to slow my consumption. I have a bit of a peanut butter obsession as well. Also, I am considering a savory version that goes in a Thai direction, with green onion, chilies, & lemongrass, to accompany spring rolls or even dollop into soup or on top of curry/noodle dishes. I had it with chocolate sauce and bananas. Thanks for sharing your modifications! Peanut Butter. Super tasty! What if I don’t have a mixer? This mousse looks amazing and I look forward to trying it. I thought it was amazing “freshly made” but wowwwww after chilling in the fridge is soooooo good! This is delightful! I was thinking about making something like this as topping for waffles with sliced bananas, a quick google on the internet and you have taken the out the guess work. With chocolate graham cracker crust! Three Ingredient Peanut Butter Mousse. Thanks for sharing this! Not too coconut-y, but didn’t skimp on the peanut butter, either. I don't like Greek yogurt much, but this was good. The chocolate cup element is simply melted chocolate. Didn’t even know I could whip coconut milk/cream. Yay! This delicious spread doubles as both a stand-alone dessert – peanut butter mousse – as well as a healthier peanut butter frosting. It’d fly off the shelves!!!!!!!! looking forward to using this as a frosting for chocolate cake. I hated peanut butter as a child (weird), but now I’m loooove peanut butter (because not liking peanut butter is weeerid). I’m sure it tastes phenomenal. The brands I know and recommend are Thai Kitchen, Trader Joe’s (coconut cream, canned), and Whole Foods 365. My mom is allergic to coconut but she loves mousse. I am a crunch peanut butter lover, but I accidentally picked up a jar of smooth last week – here we go!! Do you think this would work as a filling/frosting between chocolate cake layers before frosting? Leave the liquid in the bottom of the can and reserve it for use in smoothies, baked goods, etc. I have no idea how long to keep in the freezer. Three Ingredient Peanut Butter Mousse. We’re so glad you enjoyed it, Kate! Maybe that should be it’s name: No Cream Cheese Peanut Butter Mousse. I know, pb on chocolate cupcakes would be my demise – in a very very good way! 3 INGREDIENT PEANUT BUTTER MOUSSE RECIPE. It’ll be more thick if you use it refrigerated, but it should work either way. I used chocolate PB2 in place of the peanut butter to cut the fat a bit :). Hope you can find one of those brands! It will get fluffy, but there will still be those chunks from the peanuts. It’s absolutely delicious. Sorry for yet another question, but is thia doable with an electric mixer? This looks delicious and easy enough that I could probably handle! What an amazing treat, peanut butter is my favorite food. your recipes never disappoint. Sorry if this questions seems silly. We’re so glad you enjoyed it, Dolly! LOVE. For chocolate curls, with a vegetable peeler scrape along the edge of the chocolate bar to get small … INGREDIENTS: 12 large Medjool dates, pitted and chopped 1/2 cup unsalted, raw sunflower seeds 2/3 cup cubed firm … Niiiice! I just can’t do it with my dairy sensitivity, but I bet it’d be lovely! Peanut Butter Fingers » Easy ‘n’ Healthy Chicken Fingers says: November 4, 2010 at 8:20 pm […] Three Ingredient Pumpkin Cheesecake Mousse […] Any one else have a time blending the coconut milk? I used room temp coconut cream from trader joes but left out the liquid part that was in the can and scooped the solid lumps out and used those instead, it looked pretty liquidy when all was said and done. I served it in small 1/2 cup parfait glasses. The combination of peanut butter, chocolate, and caramel is so perfect! Dana, I made it today. I’m in heaven. Yields 2 Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 … So I am a little confused about what’s the deal with that, though luckily for me the consistency is just fine (although I don’t know how it is supposed to be, so it might actually be completely wrong) :). MKAY? I made this and thought it was good and then….I had some after it had sat in the fridge all night and this went from good to mind blowing! Then its topped with … Coconut Cream. Thank you for such an easy to follow recipe with simple ingredients and delicious results ? One little taste you will know what true love is. Cool cookies on the baking sheet for 2 minutes before … 1/2 teaspoon vanilla extract. This is delicious. This reminds me of that (only better, now that I don’t eat dairy) — a must-try! Please. Or does it need to stay refrigerated? Then, I made this Peanut Butter Mousse, but doubled the recipe and spooned it into the crust. If the mousse too runny, refrigerate for 1 hour in the piping bag. Will other non-dairy milks whip? Light, airy, and creamy vegan Peanut Butter Mousse. So if I use coconut cream, does it still need to be refrigerated? Glad you enjoyed it Mary! I’m gonna try making this with coconut sugar. So good! It’s on my blog, now – thank you for giving me the permission: Peanut butter with caramel and chocolate….yummo! Mmmmmmmmmmmmmmmmm Kinda near Toronto and very close to Niagara Falls. I’ve made it a few times now! Erica, I’ve learned (and will note in the recipe) that not all coconut milk is equal. Pinned. Amazing and highly addictive!!! After a few spoonfuls I added oats and rolled the rest into energy bites for the week – and it was a nice twist. Screw the salad, this looks amazing. Please do this, take a picture, tag me on instagram and then shovel it all into your face. I don’t think so! I really dislike coconut. WOW! I do not have a mixer. Now. Notes: If you are not using natural peanut butter, heat your peanut butter in the microwave for 15-30 seconds until runny. Hope he enjoys it during his (speedy) recovery :D, Silly question….does this have any coconut taste? Our dairy free daughter loves ya for it! It is super simple to whip together: all you need is a bowl and a rubber spatula to mix the ingredients into a peanut butter mousse. I topped it with min-chocolate chips. Best regards from Switzerland. That way I can see exactly what I need to scoop out the next morning (and I’ll know at a glance if it’s a bunk can :), I just made this and it’s sooo good. Hope you enjoy! I used Trader Joes coconut cream. Sooooo delicious!Too sad I tried to cook a few of your recipes and am too full to eat any more of this lol! I tried to make this but it never became whip. Yum! Phew, close call :D, Uhm. Since this was my first time using it I wasn’t sure if this was okay or not. Then bring on the peanut butter! It is incredibly rich and decadent – everything a girl wants in her dessert. xo. Too stinkin’ good. Pipe into serving dishes and refrigerate for at least 4 hours. haha, me too! De-light-ful! I’m not allergic to peanut butter, per se, but sometimes I can’t eat it… Do you think this might be possible with something like almond butter? I made a graham cracker crust (crumbs and earth balance butter) and then topped it with the mousse with vegan chocolate chips mixed in. Maybe avocado but it’ll give it a funky color/taste. This would be great layered into a trifle, and a possible way of getting some nutritious calories into my elderly mother. Coconut whipped cream +  peanut butter +  sweetener of choice. Also a must in an athlete’s diet. Holy cow. I’ll report back…. I made this for the hubs and I the other night. Hehe, I put mine in the freezer. And while I made lemon, there’s an easy way to make all kinds of flavors. I do have 2 cans of coconut milk. Then I drizzled mini chips, peanut butter and coconut flakes on top and kept chilled. Just be sure to refrigerate afterwards so it can set! I’m not sure if it’s already been mentioned but the 365 brand from Whole Foods is possibly the best/thickest canned coconut milk. Looks relish, I love a mousse for a lighter dessert. Success! However, I advise to leave it out of the fridge maybe 10 minutes or so before serving as it was almost too firm. Glad you like the granola recipe! This easy Three Ingredient Peanut Butter Mousse recipe is perfect as a layer for trifles, as a filling for cakes, as a cookie/cracker dip, or even served with celery. I have used this recipe (I had to add gelatine to help it set as my can of Coconut cream was sub par and I wanted it to be firmish) in my Snickers tart! Nope, it has to be full fat canned. agave nectar, maple syrup, or powdered sugar (or honey if not vegan). Or should I double it (and if there’s extra I have to find a way to dispose of, then so be it.)? pinned, haha, same here! Yummo! Very easy to make (took like 2-3 mins), used a whisk to aerate since I had such a small amount of milk. I love this creamy, salty nut butter. Thanks for this, it turned out perfect for a great treat. We’re doing some travels this year and I’d love to meet ya ;D. Hi! I don’t even have to refrigerate it! Add sweetener of choice to desired sweetness, observing that the more liquid you add the less firm the mousse will be. So the TJ’s by me is out of coconut cream, so I bought real dairy cream instead… Can you possibly recommend how much I should use in place of the coconut cream? If so, tips? Can’t wait. The cake was even better after I let it refrigerate and set for a few hours. I had to distract myself from it before I inhaled it all. How can I thicken it up? Other brands source coconut milk from other regions where the coconuts mysteriously have different fat make-ups, which affect the consistency of this mousse. By the way, where do you live at? thanks for sharing :), Lucky guy! I used natural peanut butter, and at 10 seconds in the microwave, it didn't seem liquid as indicated in the recipe, so I put in for another 10 seconds. I made this for Thanksgiving. Made this today then made a almond flue tart like crust added non diary chocolate chips and spread the PB mousse. If you like a good mousse and are a fan of peanut butter, you are going to be in HEAVEN over this easy recipe that I have created. Adding to my go-to book, thank you so much! 3/4 Cup creamy peanut butter. You can see what I use for all of my backgrounds in our food photography e-course. Thank you! I will definitely be making this again and again!! I followed the directions for the mousse to the letter- only adding dark chocolate shavings and crushed peanuts to the top. You’re seriously one of the kindest, sweetest people on the internet. When buying, if it sloshes around when you shake it, it’s a dud. Indulge in creamy peanut butter and sweet milk chocolate mousse for as elegant as a holiday dessert or as simple as a family weeknight sweet treat. Well, actually a crunchy peanut butter lover to clarify!! It was SO delicious! Keeps well in the fridge. ♥, So by chill… you mean put in the fridge, right? Still good, but ended up with way more coconut milk I think and had to add a ton more peanut butter. Try this and sprinkle chocolate chips and spread the 3 ingredient peanut butter mousse mousse could probably handle powder. Hours to let it set up just fine after a stint in the number of servings it sounds like brand... Fluffy dairy-free dessert literally melts in your mouth was seriously good, but didn ’ t have a idea! She loves mousse funky color/taste lighter version I ’ ve ever had before coconut manna/coconut butter refrigerator, combines! 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