This Vegan Peanut Butter Mousse makes a wonderful dessert to end a special meal. Sweet, salty, creamy and light with a decadent chocolate layer on top! It looks impressive but is very easy to make with just a few simple ingredients. Gluten-free, refined sugar-free, aquafaba free

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 3
  • Category: Breakfast, brunch, Dessert
  • Cuisine: American

Ingredients

  • 1 1/4 cups non-dairy milk such as full fat coconut milk (or cashew milk or 1 cup oat milk)
  • 1/2 cup Smooth peanut butter ((sweetened))
  • 1/8 tsp salt
  • generous pinch of cinnamon
  • 4 drops vanilla extract
  • 2 tbsp maple syrup (sugar, or other sweetener of choice)
  • 4 tbsp club soda, (Or other neutral fizzy drink, see Notes to use aquafaba)
  • 1 tbsp cocoa powder
  • 2 tbsp crushed roasted peanuts
  • softened peanut butter or sea salt for topping

Method

  1. Add the nondairy milk to a saucepan over medium heat. Once hot, add peanut butter, salt, cinnamon, vanilla, maple syrup, and mix in. It'll take a bit for the peanut butter to mix in, and it will be a little lumpy in the beginning. It will start to get smooth and creamy after about 4-5 minutes. Continue to cook until the mixture is rapidly boiling. The mixture will slowly start to thicken and will continue to thicken into a thick smooth custard. 5 mins. Taste carefully and add 1 tbsp or more sugar if you like it sweeter and mix in.
  2. Divide the mixture into two bowls, 1/3 for the chocolate layer, and 2/3rds for the peanut layer.
  3. Chill the bowls for 15 minutes. Then add in the club soda 1 tbsp at a time to the peanut bowl, and mix in very gently.(use a fresh bottle for maximum aeration) Add about 2 1/2 to 3 tbsp of club soda to aerate the peanut mousse
  4. Mix in the cocoa powder in the other portion to make chocolate mousse layer. then add in 1 - 1.5 tbsp of club soda water to the chocolate portion.
  5. Alternatively, chill the bowls for 2 hours, then whip each bowl until the mix is lighter to preference. Then layer as below.
  6. Transfer the peanut butter mousse to serving cups, and even it out. Chill this mixture for 15 minutes, and then add the chocolate mixture on top, even it out using a spatula. Top it with some crushed peanuts, and drizzle some softened peanut butter if you wish.
  7. Let the mixture set for a couple of hours, and serve. Storage: store refrigerated for upto 3 days.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.