3-Ingredient Peanut Butter Mousse

Name: 3-Ingredient Vegan Peanut Butter Mousse
Prep time: 5 min
Total time: 5 min
Yield: 5 servings
Cuisine: Gluten-Free
Ingredients: 1 (14-oz) can full-fat coconut milk* ((or coconut cream – see notes)); 2-4 Tbsp salted, natural creamy peanut butter; 2-3 Tbsp agave nectar, maple syrup, or powdered sugar ((or honey if not vegan))

A 3-ingredient vegan peanut butter mousse made from coconut milk, creamy peanut butter, and agave nectar that doubles as a cake spread, fruit dip, or standalone dessert. No baking required.

🌍Gluten-Free 🌍Vegan 🥗Vegan 🏷️Peanut butter mousse

Total

5 min

Servings

5

Difficulty

Medium

Est. Cost

$10–$16

Recipe Source

View original recipe

From Minimalist Baker · by Minimalist Baker

Ingredients

1 (14-oz) can full-fat coconut milk* ((or coconut cream – see notes))
2-4 Tbsp salted, natural creamy peanut butter
2-3 Tbsp agave nectar, maple syrup, or powdered sugar ((or honey if not vegan))

3 Ingredients

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Instructions

1
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.)
2
Using a mixer, beat until creamed together, light and fluffy - about 45 seconds.
3
Add peanut butter, starting with lower end of range (2 Tbsp as original recipe is written) and adding from there to desired taste.
4
Add sweetener of choice to desired sweetness, observing that the more liquid you add the less firm the mousse will be.
5
Either use immediately as a spreadable frosting, or chill for several hours to let it set and firm up as a mousse.
6
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.
7
Reserve leftovers in a covered container in the fridge. Will keep for up to 1 week.

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Tips & Notes

Pro tips

Chill the coconut milk can overnight—the cream will separate and rise, giving you a thicker base for mousse.
Start with 2 Tbsp peanut butter and 2 Tbsp sweetener, then adjust to taste and desired consistency before serving.
Whisk thoroughly until light and airy to achieve a true mousse texture rather than a dense paste.
Use natural, creamy peanut butter without added oils or stabilizers for the cleanest flavor and best texture.