Vegan Peanut Butter Mousse Cups
Ingredients
- 1 14-ounce can full-fat coconut milk or coconut cream (chilled in the fridge overnight*)
- 1/4 cup natural, salted peanut butter*
- 1/4 cup powdered sugar*
- 1 1/4 cups semisweet dairy-free chocolate chips
- 1 Tbsp coconut oil
Instructions
- 1
Chill a large mixing bowl for 5 minutes in the freezer. Remove lid from coconut milk can and carefully scoop out the cream. Reserve any clear liquid for other uses (smoothies, baking, etc.). Beat for 30 seconds, then add powdered sugar and whip again. Last, add peanut butter and stir well. Refrigerate.
5 min - 2
Melt chocolate chips over a double boiler or in the microwave in 30-second increments. Once melted, stir in coconut oil.
- 3
Arrange 14 mini (or about 7 standard // as original recipe is written // adjust if altering batch size) paper muffin liners in a mini muffin tin or on a plate. Spoon in about 2 tsp of melted chocolate and use a brush or small spoon to coat the liner with chocolate almost all the way up the sides (see photo). Refrigerate for 10 minutes to set.
10 min - 4
Spoon in 1 Tbsp amounts of peanut butter mousse and pat on the counter to release air bubbles and flatten the tops. Freeze for 10 minutes.
10 min - 5
Drizzle or completely cover the tops of the cups with the remaining chocolate (you may have some leftover).
- 6
Place back in the refrigerator to set once more. Once thoroughly chilled, cover and store in the refrigerator for up to one week. Pop in the freezer for longer term storage.
Nutrition
Per serving (based on 14 servings)
