peanut butter mousse

This super easy vegan peanut butter pie recipe is made with a healthy gluten-free almond oat chocolate crust but it’s as delicious as the traditional version with Oreo cookies! The creamy peanut mousse filling is naturally sweetened, and topped with a rich chocolate ganache, making this pie to the perfect simple dessert that tastes like actual snickers!

Vegan Peanut Butter Mousse Pie

almonds (*see notes for options)

gluten-free oats (or regular oats)

dates

cocoa powder (unsweetened)

tbsp coconut oil (melted)

salt

8,8 oz silken firm tofu

non-dairy cream cheese (or sub more silken firm tofu)

peanut butter

maple syrup (or other syrup/sugar to taste)

tsp vanilla extract

coconut cream (or another non-dairy whipping cream)

coconut milk (full-fat (or sub another non-dairy cream))

4,2 oz dark chocolate (chopped)

salted peanuts

Preheat the oven to 340°F (170°C) and lightly grease a 10-inch deep tart/pie pan with removable base or springform pan (*see photo and note in the blog post if using another size).

Place the almonds and oats in a highspeed-blender (or food processor) and process into a coarse flour. Add the cocoa powder, soft dates, liquid coconut oil and a pinch of salt and process until the mixture sticks together. (If it seems too dry, add a little bit of water or non-dairy milk).

Transfer the crumbly sticky dough into a lightly greased pie pan. Press it down firmly and up the sides to create an even pie shell. Bake in the preheated oven for about 15 minutes (or just place in the fridge for a no-bake option*). Then let it cool completely.

Chocolate Crust (*see step-by-step photos above)

Add the firm silken tofu, non-dairy cream cheese, creamy peanut butter, maple syrup, and vanilla extract to a blender (or food processor) and blend until smooth and creamy. Then set aside.

In a pre-cooled mixing bowl, whip up the coconut cream until fluffy and stiff peaks form. Then gently fold it into the peanut butter cream mixture until just combined. Spread the mousse onto the prepared pie crust, smoothing out evenly. Place in the fridge overnight to set. (If you can’t wait that long, simply place the pie in the freezer for 1 hour or until set).

Peanut Butter Mousse

Place the chopped dark chocolate in a heatproof bowl. Heat the non-dairy cream in a small saucepan until it just starts to boil. Then pour it over the chopped chocolate and let it sit for 2-3 minutes to allow the chocolate to melt. Then stir with a whisk until the ganache is smooth.

Pour the melted chocolate over the chilled peanut butter pie, smoothing out evenly. Decorate with crunchy salted peanuts as desired and chill until set.

When ready to serve, slice and enjoy!

Chocolate Ganache

Vegan peanut butter mousse made with coconut milk, peanut butter and a agave nectar! Spread it on cakes, muffins and cookies; use as a fruit dip; or eat straight up as mousse!

3-Ingredient Peanut Butter Mousse Frosting

coconut milk*

2-4 Tbsp salted, natural creamy peanut butter

Chill your coconut milk overnight. In the morning, without shaking or tipping, remove the lid and scoop out the solid cream from the top into a chilled bowl. Leave the liquid in the bottom of the can and reserve it for use in smoothies, baked goods, etc. (If your coconut milk didn't harden, see this post for tips on how to save it.)

Using a mixer, beat until creamed together, light and fluffy - about 45 seconds.

Add peanut butter, starting with lower end of range (2 Tbsp as original recipe is written) and adding from there to desired taste.

Add sweetener of choice to desired sweetness, observing that the more liquid you add the less firm the mousse will be.

Either use immediately as a spreadable frosting, or chill for several hours to let it set and firm up as a mousse.

Eat as a mousse topped with plain coconut whipped cream, bananas or chocolate sauce. Alternatively, use as a dip for fruit/baked goods. If using as a frosting, don't frost your muffins, cookies and cakes, etc., until just before serving as it needs to be chilled right up until serving.

Reserve leftovers in a covered container in the fridge. Will keep for up to 1 week.

For this chocolate-peanut butter tart, a delicate cookie crust cradles a lighter-than-air peanut-butter mousse and a chocolate ganache topping.

Chocolate-Peanut Butter Mousse Tart

cream cheese

sugar

vanilla extract

heavy cream, softly whipped

milk chocolate

chocolate

heavy cream

Sweet Peanut Butter Cookie Tart Crust, baked and cooled

Beat

In the bowl of a standing mixer, preferably fit with the whisk beater, beat the cream cheese, peanut butter, and sugar just until the mixture is uniform in color. Reduce the speed to low and add the vanilla. Beat in 1/4 cup of the whipped cream just until it is incorporated. With a large rubber spatula, fold in the rest of the whipped cream, mixing until the mixture is well blended but still airy.

Refrigerate

Scrape the mousse into the sweet peanut butter cookie tart crust and smooth the surface so that it is level. (If the dough is rolled to the exact thickness specified, the filling and ganache amounts will be exact. If the dough is rolled a little thicker, there will be a little leftover filling and ganache.) Refrigerate the tart while preparing the ganache.

Make the peanut butter mousse

Process

Break the milk and bittersweet chocolates into several pieces and place in the bowl of a food processor fit with the metal blade. Process until the chocolate is very finely ground.

Heat

Bring the cream to a boil in a small saucepan over medium heat or in a heatproof glass measure in the microwave. With the food processor’s motor running, pour the hot cream through the feed tube into the chocolate mixture. Process until smooth, scraping the sides of the bowl once or twice, about 15 seconds. Add the vanilla and pulse a few times to incorporate it. Dump the ganache to a bowl. Cool to room temperature.

Make the ganache topping

Assemble

Pour the ganache over the peanut butter mousse in a circular motion, being careful so that it does not land too heavily in any one spot and cause a depression in the mousse. Using a small metal spatula, start to spread the ganache to the edges of the pastry, then spread it evenly to cover the entire surface of the tart. If desired, make a spiral pattern by lightly pressing the spatula against the surface and running it from the outside of the tart to the center. Refrigerate the tart for at least 2 hours to set or up to 5 days. (You can wrap the tart well and freeze it for up to 3 months.)

Serve

Remove the tart from the refrigerator at least 15 minutes before serving. Unmold the tart and cut it with a sharp, thin-bladed knife, dipping it in hot water after each slice. It is as good lightly chilled as it is at room temperature. Originally published January 23, 2011.

Assemble the tart

Peanut Butter Mousse Recipe – How to make the best, easy low carb keto friendly dessert with 3 ingredients – with the simple video tutorial.﻿

Peanut Butter Mousse Recipe

Cup Cream

Tablespoons Peanut Butter

Tablespoons Stevia

Pour the cream into a large bowl and...

Pour the cream into a large bowl and then, using an electric hand mixer, whisk until just starting to form whipped cream, but before stiff peaks form.

Add in the peanut butter and stevia then...

Add in the peanut butter and stevia then give the peanut butter mixture a final whisk until fully incorporated and thickened.

Move the mousse to a separate bowl or...

Move the mousse to a separate bowl or serving bowls, smooth the top and serve straight away or move to the fridge for a few hours to thicken further.

Top with your optional toppings of choice, keep...

Top with your optional toppings of choice, keep refrigerated and enjoy within a few days.

https://www.youtube.com/watch?v=WQn3AVTTAuI

Peanut Butter Mousse Recipe - How To Make The Best, Easy 3 Ingredient Low Carb and Keto Friendly No Bake Desserts. Here's the full recipe for you - https://yummyinspirations.net/2021/09/peanut-butter-mousse-recipe/

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Thanks for watching Peanut Butter Mousse Recipe.

Peanut Butter Mousse Recipe | Easy 3 Ingredient Desserts

Easy healthy peanut butter mousse is a 2 ingredient vegan recipe that makes a perfect dessert for kids or an energy dense purée for babies

Easy Healthy Peanut Butter Mousse

bananas

lemon juice (optional)

Dark chocolate chips (optional)

Place bananas and peanut butter in a food...

Place bananas and peanut butter in a food processor, whizz until smooth and well whipped!

Decorate with choc chips if desired

Easy Low Carb Keto Diet Friendly Peanut Butter Mousse Recipe

Low Carb Peanut Butter Mousse Recipe

125 grams/4.4 ounces Cream Cheese, softened

Cacao Powder

Stevia

Whipped cream (for optional topping)

In a large bowl, beat the cream cheese...

In a large bowl, beat the cream cheese until smooth.

Beat in the peanut butter, cacao and stevia...

Beat in the peanut butter, cacao and stevia until completely combined.

Place into a serving bowl and enjoy as...

Place into a serving bowl and enjoy as is or topped with whipped cream.

https://mediavine-res.cloudinary.com/video/upload/tcwx8ztilaxcvbpccuon.mp4

Low Carb Peanut Butter Mousse Recipe – The Best Easy Keto Chocolate &amp; Peanut Butter Mousse Recipe

Low Calorie, 2 Ingredient Freezer Peanut Butter whips.  Cool whip and peanut butter powder

Freezer Peanut Butter Whips

peanut butter powder

whip, light

Whisk peanut butter powder with 3 tablespoons of water.

Fold peanut butter powder mixture into 1 cup cool whip light.

Scoop, or pipe into muffin cups and freeze

Optional: Drizzle sugar free chocolate syrup on top.

https://www.youtube.com/watch?v=Mky3SJPlBfo

2 ingredient, low calorie peanut butter whips!
https://healthbeet.org/peanut-butter-whips-freezer/

It just doesn&#039;t get any easier than this keto peanut butter mousse. It&#039;s sweet and creamy, and takes only 5 ingredients and 5 minutes to make. How&#039;s that for instant gratification?

Keto Peanut Butter Mousse

heavy whipping cream ((more if needed to thin the mixture))

oz cream cheese ((softened))

peanut butter ((no sugar added))

Swerve Sweetener

Cream cheese is a soft, mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are typically added in industrial production. The U.S. Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a pH...

In a medium bowl, whip the 1/2 cup of cream until it holds stiff peaks. Set aside.&nbsp;

In another medium bowl, beat together the cream cheese and peanut butter until smooth and creamy. Add the sweetener and vanilla. If your peanut butter is unsalted, add a pinch of salt as well. Beat until smooth.

&nbsp;If your mixture is overly thick, add about 2 tbsp heavy cream to lighten it and beat until combined.

Gently fold in the whipped cream until no streaks remain. Spoon or pipe into little dessert glasses.

Drizzle with a little low carb chocolate sauce, if desired.&nbsp;

https://www.youtube.com/watch?v=9_cR1GbLdCk&t=1s

A rich and creamy keto dessert with only 5 ingredients and less than 6g of carbs per serving! This delicious 5 Minute Peanut Butter Mousse is a fan favourite. 

See the full recipe here: https://alldayidreamaboutfood.com/low-carb-5-minute-peanut-butter-mousse/

Love keto peanut butter recipes? Check out these videos too:

Easy Keto Peanut Butter Bars: https://youtu.be/zSove8JBTc4

Keto Peanut Butter Granola: https://youtu.be/Xtj-CPDNHrk

Keto Chocolate Peanut Butter Lava Cake: https://youtu.be/4xhBt5SXI3c

Top 8 peanut butter mousse recipes from across the web

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Top 8 peanut butter mousse recipes from across the web

The most viewed peanut butter mousse recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Peanut Butter Mousse Pie

3-Ingredient Peanut Butter Mousse F...

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Peanut Butter Mousse Recipe

Easy Healthy Peanut Butter Mousse

Low Carb Peanut Butter Mousse Recip...

Freezer Peanut Butter Whips

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The most viewed peanut butter mousse recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine