If you’re looking for a show-stopping vegan dessert that tastes as luxurious as it looks, this Vegan Peanut Butter Mousse with Chocolate Ganache is your new go-to. It’s smooth, rich, and decadently creamy — yet surprisingly light, thanks to a clever combo of whipped coconut cream and natural peanut butter.
Layered with a silky dark chocolate ganache and finished with a touch of flaky salt or crushed peanuts, this dessert offers all the sweet-salty satisfaction of a peanut butter cup, but in an elegant mousse format. And the best part? It’s completely dairy-free, egg-free, and gluten-free.
Perfect for date night, dinner parties, or just treating yourself to something divine.
💖 Why You’ll Love This Mousse
- Rich and creamy without any dairy
- Easy to make — only 6 ingredients and no baking
- Make-ahead friendly for entertaining
- Layered with real chocolate ganache
- Customizable with toppings like crushed nuts, sea salt, or coconut whipped cream
👉 My twist: I love adding a little maple syrup to the ganache and finishing with a pinch of smoked sea salt on top — it’s the perfect sweet-salty combo!
🛒 Ingredients
For the peanut butter mousse:
- 1 can (13.5 oz) full-fat coconut milk, chilled overnight
- ½ cup natural creamy peanut butter (unsweetened)
- 3 tablespoons maple syrup (or agave nectar)
- 1 teaspoon vanilla extract
- Pinch of salt
For the chocolate ganache:
- ½ cup dairy-free dark chocolate chips or chopped vegan chocolate
- ¼ cup canned coconut cream (scooped from the top of a chilled can)
- Optional: 1 tablespoon maple syrup (for a sweeter ganache)
Optional toppings:
- Crushed roasted peanuts
- Flaky sea salt
- Coconut whipped cream
- Shaved chocolate or cocoa powder
👨🍳 Instructions
1. Chill Your Coconut Milk
Place a can of full-fat coconut milk in the fridge overnight. When ready to use, open it and scoop out only the thick coconut cream from the top (about ¾ cup). Discard the liquid or save for smoothies.
2. Make the Peanut Butter Mousse
In a mixing bowl, combine the chilled coconut cream, peanut butter, maple syrup, vanilla extract, and salt.
Using a hand mixer or stand mixer, beat the mixture for 2–3 minutes until light, fluffy, and well-combined. Set aside or chill while making the ganache.
3. Prepare the Chocolate Ganache
Add vegan chocolate and coconut cream to a heat-safe bowl. Microwave in 20-second bursts, stirring between each, until melted and smooth (about 1 minute total). Stir in maple syrup if desired.
4. Assemble the Desserts
Spoon the peanut butter mousse into small glasses, jars, or ramekins (about ¾ full). Carefully spoon a layer of ganache over the top of each mousse.
5. Chill and Serve
Chill for at least 1 hour before serving, or up to 24 hours. Garnish with crushed peanuts, flaky salt, or coconut whipped cream just before serving.
💡 Tips and Tricks
- Use chilled tools when whipping the mousse for maximum fluffiness.
- Natural peanut butter gives the best flavor — avoid added sugar or palm oil.
- Swap peanut butter for almond or cashew butter for a twist.
- Use medjool dates blended into the mousse for a refined sugar-free option.
- Make it fancy by piping the mousse and ganache into glasses for a dinner party look.
🔍 Nutrition Info (Per Serving – Makes 4 small cups)
- Calories: 320
- Protein: 6g
- Carbs: 18g
- Fat: 26g
- Fiber: 2g
- Sugar: 10g
- Sodium: 140mg
✨ From My Kitchen to Yours
This Vegan Peanut Butter Mousse with Chocolate Ganache is one of those desserts that feels rich and indulgent — but is secretly made from wholesome, plant-based ingredients. It’s proof that going dairy-free doesn’t mean giving up on luscious, creamy treats. Whether you’re vegan or just trying to eat cleaner, this mousse is everything a dessert should be: simple, elegant, and unforgettable.
And trust me — once you make this, you’ll want to keep a stash in the fridge at all times.
