Try making this decadent Chocolate Peanut Butter Mousse for your next dessert. It’s quick and easy to make using non-dairy chocolate, creamy peanut butter and coconut milk.
Chocolate Peanut Butter Mousse
1/2 Cup of vegan cream cheese, room temperature
4 Tablespoons of creamy peanut butter
2-3 Tablespoons of sugar free maple syrup or regular maple syrup
1 14 oz. can of full-fat coconut milk
I/2 Teaspoon of vanilla extract, optional
1/2 Cup of nondairy chocolate chips
1 Tablespoon of coconut oil
Drizzle with peanut butter, melted
-Refrigerate coconut milk overnight before using.
-In a double boiler add nondairy chocolate chips and coconut oil. Stir until creamy and smooth.
-Pour chocolate on a baking sheet with parchment paper. Spread chocolate lengthwise, then refrigerate for about 1 hour or until the chocolate has hardened.
-In a medium bowl, beat the coconut milk until creamy then add the peanut butter and combine again.
-Add the sweetener and vegan cream cheese, beat until smooth and fluffy.
-Crumble the nondairy chocolate into small pieces then set aside. Spoon the mousse into your favorite glass then top with nondairy crumbled chocolate and drizzle with melted peanut butter. Enjoy!