Vegan peanut butter mousse

Vegan peanut butter mousse

vegan peanut butter mousse close up

Man, it was so haaaaard to keep this recipe under wraps! It took a lot of tries to get this puppy just so and once I finally succeeded, I was so excited I wanted to share!! Duncan says I’m like an excitable little bird sometimes, especially when it comes to food discoveries. I’m declining to comment… 😉

So this indecently fluffy peanut butter mousse with creamy chocolate ganache on top was destined to be published later in the year, but there was no way I was gonna wait that long!

It owes its fluffiness to my favourite vegan egg replacer – the magical chickpea brine, also known as aquafaba. Now that I’ve done two successful chocolate mousse recipes with it (healthy and less healthy version), I have decided to be more daring when it comes to the flavour profile and see if I can marry it up with peanut butter, which I am obsessed with lately, BTW. I had my work cut out and many failed attempts under my belt, but the end result was well worth the effort, in my opinion!

This dessert was, in part, inspired by GU pots, which I used to console myself with when living in London and doing a job I didn’t get on with. Yes, I know that ingesting sinful chocolate desserts on a regular basis wasn’t going to help my job situation, but it sort of made sense at the time… And just like GU pots, this may seem like a small dessert but don’t be fooled, it’s pretty rich so a little goes a long way.

The peanut butter layer is peanutty, fluffy and sweet. The ganache that sits on top is creamy and not very sweet (although it does depend on the chocolate brand you use, the Greek brand I use isn’t that sweet), which contrasts nicely with the peanut butter mousse below. And a delicate sprinkling of salt on top complements both very well and adds yet another flavour dimension.

If you don’t want to use a chocolate bar, you can also make a ganache from raw cacao powder and coconut oil and sweeten it to taste. I recommend leaving it fairy savoury. Whatever you do, just make this mousse!

vegan peanut butter mousse four

vegan peanut butter mousse pouring chocolate

vegan peanut butter mousse macro

serves
4
PREP
20 min
COOKING
10 min
serves
4
PREPARATION
20 min
COOKING
10 min
INGREDIENTS
PEANUT BUTTER MOUSSE

  • 120 ml / ½ cup aquafaba
  • ½ tsp vinegar or lemon juice
  • 120 ml / ½ cup smooth peanut butter (I used this brand)*
  • 45-60 ml / 3-4 tbsp maple syrup, adjust to taste
  • 45 ml / 3 tbsp coconut cream (from a tin of full fat coconut milk)**

GANACHE (optional)

  • 80 g / 2.75 oz vegan dark (70%) chocolate
  • 100 ml / 7 tbsp (any thin plant milk)***
  • coarsely ground sea salt, to decorate

REFINED SUGAR-FREE GANACHE (optional)

  • 60 ml / ¼ cup mild coconut oil
  • 30-45 ml / 2-3 tbsp maple syrup (adjust to taste)
  • 20 g / scant ¼ cup raw cacao powder
  • 45 ml / 3 tbsp almond milk (any thin plant milk)
  • coarsely ground sea salt, to decorate
METHOD
  1. Place smooth peanut butter, maple syrup and coconut cream in a medium bowl. Whisk with a wire whisk until you obtain a uniform mixture. Don’t panic if the mixture appears to seize halfway through, it happened to me on two occasions but more vigorous mixing recovered it. If mixing doesn’t help, add a tiny splash of water and whisk some more.
  2. Place aquafaba in a clean (that’s very important as any grease residue will prevent the aquafaba from foaming) glass or metal bowl. Add vinegar (or lemon juice). Whip it until you achieve stiff peaks – you should be able to invert the bowl and the whipped aquafaba should not budge an inch. If it does it means that it hasn’t been whipped enough.
  3. Fold stiff aquafaba into the peanut mixture with a clean spatula until the two are well incorporated. Do it very gently as you don’t want to knock too much air out while mixing. The mixture will deflate a fair bit, don’t worry, that’s normal. Pour the mixture between 4 small glasses and place them in the fridge for 8 hours (or overnight) for the mousse to set.
  4. Once the mousse has had a chance to set, place the chopped up chocolate and almond milk in a bowl over a water bath. Set the hob on the lowest setting and allow the two to melt into each other. Do not stir until most of the chocolate has melted. Take off the heat and gently mix the two together with a wire whisk.
  5. Allow the ganache to cool down before topping the peanut butter mousse with it.
  6. Once the ganache is cool but still pourable, divide it evenly between the 4 ramekins and place them into the fridge (or freezer to speed things up) to set. Sprinkle the tops with coarse sea salt just before serving.

NOTES
*I used unsweetened peanut butter for this (I used the Sun-Pat no added sugar). You could also use a homemade one although the mousse may be less smooth as there are always tiny particles of peanuts left in it.

**Please do not skip this ingredient. I have tried making this dessert without it twice but the peanut butter mixture seized (became grainy and oily) once added to the aquafaba. I have also tried with various amounts (2-4 tbsp) of almond milk, but I found that it tends to produce a mousse that has a bit of water at the bottom of the jar. I feel that this extra fat (found in coconut cream) is needed to render the mousse stable.

***The exact amount of plant milk depends on the particular chocolate brand you are using even if the amount of cacao solids is the same (I always use 70%). When I made this ganache with a Greek brand of dark chocolate, I’ve had to add 150 ml (½ cup + 2 tbsp) of almond milk to achieve correct consistecy. Now that I live in the UK, I have tried two UK brands and both off them produced too soft result so I adjusted the amount of plant milk to 100 ml (¼ cup + 3 tbsp), but please be aware that for some brands that may not be enough – I recommend testing the ganache prior to making this dessert for a special occasion.

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NUTRITIONAL INFO
calories
328
16%
sugars
25 g
28%
fats
20 g
29%
saturates
6 g
32%
proteins
8 g
16%
carbs
32 g
12%
*per portion
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5.0
24 reviews, 63 comments
REVIEWS & QUESTIONS
Daniela Bostic:
Oh. My. Goodness!!! Winner winner vegan dinner! I made this mousse with the salted ganache for Thanksgiving (in individual jars) and had to sneak a sample. My aquafaba whipped marvelously and everything came together as described. So easy! The biggest challenge is waiting for it to set! So yummy.
Happy Thanksgiving!!
    Ania
    Ania:
    Thank you, Daniela! I'm delighted to hear that you enjoyed it so much and I am so glad that 'aquafaba gods' cooperated :) Happy Thanksgiving! x Ania
Daniela Bostic:
Sound so yummy. Can it be made ahead and frozen?
    Ania
    Ania:
    Hi Daniela,
    It can certainly be frozen and eaten as a frozen dessert, but I have not tried freezing it and thawing completely so I'm not 100% sure if that would affect the texture. Ania
Kiri Buskell:
Amazing recipe! I made the peanut part the night before and left in fridge overnight (as suggested) put in old Gu pots and they look so professional! Will be making these over and over!
    Ania
    Ania:
    Yay! I'm delighted to hear that you enjoyed these pots, Kiri (they are one of my fav recipes too). Thank you so much for taking the time to review - I really appreciate it. Ania
Cyrine:
Thank you very much for the recipe !
The mousse was ok until i put the chocolat ganache on.. ^^'
It melted and some of the chocolat licked to the bottom. (The ganache was xold though..)
But still, it was very yummy !! I didnt put any sweatener but the chocolat :)
    Ania
    Ania:
    Hi Cyrine,
    It sounds like you didn't allow enough time for the mousse to set before adding the ganache (see METHOD point 3 and 4). Since the mousse is light and airy, it cannot support the weight of the chocolate before it sets fully. Hope this helps and glad you enjoyed the taste. Ania
Suzanna:
I've been meaning to leave a review of this for ages. It's one of my favourite desserts and I made it for so many people when hosting, many of them weren't even vegan, and it gets rave reviews each time. Thank you for yet another excellent recipe, Ania!
    Ania
    Ania:
    Delighted to hear that, thank you! And thank you for returning to leave this review - I really appreciate it. x Ania
Nancy:
Hi Ania! This looks like it will be fantabulous! Question ~ I have cans of coconut cream; I assume that's ok to use instead of the cream that rises to the top of the milk? Seems like it should be the same stuff. SO looking forward to making this as I really miss Reese's PB cups.
    Ania
    Ania:
    Hi Nancy,
    It *should* be okay, the reason I say should is because I found that there is a big discrepancy between brands in terms of the composition of coconut cream (percentage of coconut and additives and that may affect the outcome). Your best bet is to chill the can for say 48 hrs (longer if possible) and once you open it, only scoop out the solid, fatty part that tends to gather at the top and use that to get the best result. Good luck! Ania
teresa annibale:
This dessert is a hit in our home. Thank you for sharing it. Very easy to put together and my guest just love it. Give it a try, especially if you love peanut butter.
    Ania
    Ania:
    I'm delighted to hear that, Teresa! Thank you for taking the time to review - much appreciated! x Ania
Deborah Hinds:
Admittedly I am a biggest fan of peanuts butter, but it was the greatest dessert every including non vegan deserts! You are some kind of a genius woman!!! :-)
    Ania
    Ania:
    Hahaha, thank you so much! I'm really happy to hear that you enjoyed this dessert much and thank you for taking the time to review - much appreciated! x Ania
Sunitha:
This is sooooo good! The texture is gorgeous, and the flavour is spot on. Best vegan mousse I’ve made. My non vegan husband loved it too!
    Ania
    Ania:
    Wow, that's high praise indeed, Sunitha! Thank you so much, I really appreciate you taking the time to review. x Ania
Amy Lively:
This is why I cry when aquafaba goes down the drain. Thank you for teaching us how to use this product! I’ve made this recipe many times and it never disappoints. Everyone loves it and no one knows how it’s made unless I brag about it.
    Ania
    Ania:
    Hahaha, too funny. I cringe when I think that I used to pour it down the drain 5 years ago without a care in the world. So happy to hear that this mousse has become your form favourite! x Ania
Mili:
This recipe was easy to make and the result was out of this world!, tastes just like a peanut buttercup!..I will definitely make it again and again
    Ania
    Ania:
    Thank you, Mili! I'm so pleased you enjoyed it so much! And thanks for taking the time to review - I really appreciate it! x Ania
Priyamvada Mahesh:
Omg this peanut butter mousse was sooooooo good. I wish i had taken pictures of it but it got over before I could take any photos. Such a delicious recipe and its vegan! Thats the best combination ever!!!
    Ania
    Ania:
    Thank you so much for your lovely feedback, Priyamvada! I'm so glad to hear that this recipe was such a success with you and thank you for taking the time to review - much appreciated. x Ania
Angelique:
I'm a big lover of peanut butter and chocolate combination and this dessert really delivered. I was worried about working with chickpea brine but it worked a charm (thank you for your detailed instructions) and the texture of the mousse was delightful. My husband and kids could not get enough and I am excited to make it for my non-vegan dinner guests soon. Thank you for this beautiful recipe, Ania!
    Ania
    Ania:
    Thank you so much for you kind words, Angelique! I'm delighted to hear that it was such a hit and hope your non-vegan guests will approve also. Ania
Alessio:
This recipe is simply amazing!
I've never tried aquafaba before, but it's a king of magic!
Peanut butter butter mousse is so creamy and luscious!
I just had a techincal problem pouring the chocolate ganache😅
It's better to refrigerate the mousse before otherwise chocolate can't stay on top and the result is not perfect!
Ania your blog is absolutely 🔝🔝🔝
    Ania
    Ania:
    Thank you so much for your kind words, Alessio! I'm delighted to hear that you enjoyed this recipe, especially that it's a recipe I was really proud of when I finalised it. I hope that my other recipes will also bring a smile to your face. Ania
Nancy Lou:
Have made this 🥜 butter chocolate mousse a couple of times and it is soooooo satisfying 😂 . Aquafaba is magic! And no 🐥 suffered here. Thank you Ania 💓
    Ania
    Ania:
    Yes!! Thank you so much, Nancy! I'm delighted to hear that you enjoy this mousse and are sold on the joys of using chickpea water in your cooking, it is the type of magic we should all get behind to keep cute baby chicks out of the shredder. x Ania
Giselle C:
This. Peanut. Butter. Mousse. Is. Beyond!
Such a simple recipe with maximum flavour.
Can’t wait to make it again during the holidays!
    Ania
    Ania:
    Yay! I'm delighted to hear that, Giselle - thank you. It's one of my personal favourite recipes of mine too :) Ania
Teresa Annibale:
Amazing! Thank you for sharing this recipe. My family and friends are going nuts over it. So easy and delish.
    Ania
    Ania:
    I'm delighted to hear that! Thank you for letting me know that you enjoyed it! x Ania
Gina:
It looks great! Though when I gave it a try, the peanut butter mixture did not hold stable after staying overnight in the fridge. Could it be because my coconut cream was rather liquidish? Anyway, I am trying to put them in the freezer, see if I can save it. Wish me luck! :)
    Ania
    Ania:
    Hi,
    Yes, I suspect so. Coconut cream should be solid, like when you open a full fat can of coconut tin after it has been stored in the fridge and the bit that floats to the top is what is needed. Fat is needed to provide structure here. Hope that helps!
maps may:
Can't wait to try this! I wonder if you could substitute agave syrup or powdered sugar instead of the maple syrup? We're not vegan, but during COVID getting creative with new recipes and wasting nothing. Finally motivation to try aquafaba!
    Ania
    Ania:
    Hi,
    Agave syrup should work just fine. I hope you'll enjoy it! x Ania
Betty:
I don't normally have coconut cream so I added 2 tablespoons coconut oil and one tablespoon coconut milk and it worked 😊
Also, I sweetened with agave nectar.
    Ania
    Ania:
    Great thinking, Betty! It's simply about adding enough fat to stabilise the mousse and you nailed it. I am glad so you enjoyed it! x Ania
george:
hello it looks great.what is aquafaba
Chari:
How do you make the alternative ganache? Just mix all of those ingredients together? No heat?
    Ania
    Ania:
    Hi Chari,
    You need to melt coconut oil, mix the rest of the ingredients in and then allow it to set like the standard ganache. Hope that helps! Ania
Sarah:
Just so I'm clear, the peanut butter mousse has to set in the fridge for 8 hours BEFORE being topped with the cooled ganache - is that right? And then it has to go back in the fridge for another 3-4 hours. Is there any way to speed up the process?
    Ania
    Ania:
    Yes, that's right. No, I'm afraid there isn't anything to make it quicker. Ania
Luvi:
You are great ! Glad I found you Thanks so much for sharing Blessings
    Ania
    Ania:
    Thanks so much, Luvi! I'm also very happy you found me :) Hope you'll enjoy my recipes! x Ania
Lili101:
Hiya omg these look amaasszzzing can’t wait to try them! Ive never heard of the egg substitute you used but I think I’m gonna try use egg whites...
also do you know the nutritional info on this? Like how many calories are in each one? Thanks so much!
    Ania
    Ania:
    Thanks Lili and welcome to vegan wizardry ;) The magic ingredient is chickpea cooking (or tinning water) known as aquafaba, it basically behaves like egg whites, it's healthier (rich in plant-protein) and there is no cruelty involved. I really recommend giving it ago, it certainly blew my mind first time it whipped up like egg whites :) As for calorie count, I'm sorry but I currently do not have the means to provide it on my blog. Ania
Brittany:
Do you know if an alternative to aquafaba can be used? I can't find a place to buy it where I live
    Ania
    Ania:
    I have not tried any alternatives so I cannot suggest it with any confidence, I'm afraid. You do realise that aquafaba is simply water that chickpeas (and some other legumes too, but I haven't tried) have been cooked in? You can make your own from scratch if you cannot find tinned chickpeas. Here is how. Ania
      Brittany:
      Okay, thanks. Reading this recipe was the first time I'd ever heard of aquafaba, but I'll be sure to give that a go :)
Yoshi:
The Mousse is really delicious but unluckly the ganache is a bit too heavy and sinks to the bottom but over all it is a really simple and tasty dessert.🤤
    Ania
    Ania:
    Hi Yoshi, I'm so pleased to hear that you enjoyed the mousse :) . Sorry to hear about the ganache - something must have gone wrong. I am assuming you waited for the mousse to set completely before topping it with cooled off ganache? Let me know if you want to try trouble-shoot together. Ania
Luisa:
I have one question :))
How long should I leave the dessert with the chocolate ganache in the fridge ?
    Ania
    Ania:
    Hi Luisa,
    Overnight will be the safest bet, but it may only need 3-4 hours. Ania
Jean Nelson:
I would like to know how long it stays fresh tasting in the refrigerator and it is could be frozen in a Christmas Buche de Noel? Some of my experiments with aqua faba have
collapsed after one day.
    Ania
    Ania:
    Jean,
    Once it sets, this one holds quite well for several days (we kept it in the fridge for 3 if I remember correctly - the tops dry out a bit with time), but I have not tried freezing it so not sure what impact will freezing and thawing have on taste or texture, I'm afraid. Ania
Josie:
I just made this but I can tell it's going to be grainy. 😭😭
I followed your recipe exactly and used coconut cream from trader Joe's. Was that possibly the reason?
    Ania
    Ania:
    Hi Josie,
    I must admit that I am at a complete loss as I have never had any problems with this mousse going grainy as opposed to the chocolate one (where chocolate is prone to seizing if you are not careful) so not sure what to advise. What peanut butter did you use? Was it smooth? Can it be that it's just the particles from the peanut butter that you are seeing? Ania
      Josie Fares:
      Hi Ania, it's the Costco brand. I realized that as soon as i mixed it with the maple syrup and coconut cream it turned grainy (almost like wet sand). Even before I added It to the aquafaba. It wasnt creamy like how your picture shows above.
      It still turned out delicious though haha.
        Ania
        Ania:
        Phew, glad to hear it still turned out well! That's so strange, I never had this happen with peanut or any other nut butter... Not sure about other brands (plus, I'm in Europe so they are all different), but Sun-pat smooth works well every time! Hope it's even better next time, Josie! Ania
Donna:
Do you think cashew butter instead of peanut butter would work? (I usually always have clean cashew butter in house... but I could buy peanut butter) This sounds so dang good. I gotta make it.
    Ania
    Ania:
    Hi Donna,
    I'm not 100% sure as I haven't tested it with cashew butter myself, but I do think so. Hope it turns out well! Ania
LAura:
I used natural peanut butter, which had oil in it, and when I mixed it with the whipped aquafaba it deflated and became watery! Will this set up still, or did I flop.? Your photos look so delicious I really want to try it!
    Ania
    Ania:
    Dear Laura,
    It does deflate a fair bit once aquafaba has been added, but it's still airy and fluffy rather than watery so I am worried that it might have flopped indeed. The peanut butter I used for this has 95% peanuts and some peanut oil too so I am not sure whether it was the oil that caused it to deflate (I am assuming you mixed the oil back into the butter before adding aquafaba). Are you sure aquafaba was at stiff peaks (did it pass the 'upside down' check?) - as underwhipped aquafaba is often the reason behind chocolate mousse turning into water. Hope that helps! Ania
      Laura:
      Thanks for replying! My Aquafina did pass the upside down test. I am going to assume I under mixed the he peanut butter and oil. I froze them and ate, delicious flop!
        Ania
        Ania:
        I'm so glad that it hasn't all gone to waste, Laura. I hope it goes well next time. Ania
Delfina:
Is there any way to use sweetened Pb and maybe reduce the syrup or something? I never buy unsweetened so hoping to use what I have! Either way, I'm definitely going to give these a try.
    Ania
    Ania:
    Hi Delfina,
    Yes, of course - simply adjust the amount of maple syrup to taste. I would go for half the amount to begin with and add more if necessary. Please do bear in mind that the ganache layer is not very sweet so you may want to make the bottom layer a little bit sweeter than normally for contrast. Ania
Monica:
Can this be doubled and still set?
Also can it be poured into one large container instead of individual ones and still set?
Thanks!
    Ania
    Ania:
    Hi Monica,
    Yes, i think it can be doubled just handle gently and the bowl for the aquafaba needs to be big as it increases in volume A LOT. I would advise against setting it in one large container as it will take ages to set, I reckon. Hope that helps! Ania
Anne:
Hi Ania,
This sounds delicious! Just one question: By coconut cream, do you mean the top portion you get after putting a can of full fat coconut milk in the fridge overnight?
    Ania
    Ania:
    Yes, that's exactly right, Anne! Hope you'll like it! Ania
Angelique:
I made this for my non vegan friends at my dinner party and they were literally licking out the ramekin! It is absolutely delicious! Nothing better than chocolate and peanut butter! It was so fluffy and just simply delicious!
Oh man, being Vegan is tough haha!
Thank you for sharing your recipe and your passion!
    Ania
    Ania:
    Ha ha, that's fantastic to hear, Angelique! So good to change non-vegans' opinion on vegan food, isn't it? Thank you for taking the time to leave such a nice comment!! Ania
Kelly Mahan:
These photos are very appealing x) I'm craving for these even though I never had them (at least not just yet, cause I'll sure make this recipes!)
    Ania
    Ania:
    Thanks, Kelly! I hope you'll like it if you decide to make it! x Ania
Charltyn:
What could I use in place of the coconut? We have a coconut allergy...:🤔
    Ania
    Ania:
    Hi Charltyn,
    Sorry to hear that you are allergic. Unfortunately, I have not found anything that would work as well as coconut cream that. I tried adding water, almond milk and nothing to the peanut butter and all these attempts were far less successful (with liquid pooling at the bottom of the mousse). However, I feel that cashew cream MAY work well (soaked cashews blended with just enough water to turn it into a cream like texture), it definitely needs something fatty. Hope that helps! Ania
Deanne:
Can you use egg white for the mousse?
    Ania
    Ania:
    I'm sorry, Deanne, I cannot advise you here as I'm vegan. Ania
Alison Borgas:
Aargh!! This is *exactly* what I want to make with my next batch of AF. It looks sooooo good.
    Ania
    Ania:
    Thanks, Alison :) Hope you'll like it! Ania
Judy:
Just yum. Thank you for releasing this pattern early and thanks, especially, for the tips about what to do if it looks like things are going wrong. That's so helpful!
    Ania
    Ania:
    My pleasure, Judy :) Hope you'll like it if you decide to make it! Ania
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