5 INGREDIENT CHOCOLATE COVERED PEANUT BUTTER MOUSSE (DAIRY-FREE REFINED SUGAR-FREE)

Peanut butter and chocolate really is a match made in heaven, isn’t it?! My 5-Ingredient (yes, only 5!) Chocolate Covered Peanut Butter Mousse is the perfect after-dinner treat. And since the final product is entirely dairy-free and refined-sugar-free, everyone can enjoy this light, fluffy, and incredibly delicious dessert. 

To me, this mousse tastes like those creamy peanut butter-filled M&Ms. You know the ones that you can’t stop eating until the bag is practically empty?? But breaking into this chocolate-covered shell topped with flakey sea salt is so unbelievably satisfying. So much so that you’ll quickly prefer this easy-to-make treat to any store-bought candy. 

Because this recipe makes two single-serve portions, it’s perfect for date night. Make this dreamy dessert tonight for your favorite chocolate peanut butter lover! 

Ingredients You’ll Need 

PEANUT BUTTER MOUSSE 

• Creamy peanut butter
• Coconut sugar

CHOCOLATE TOPPING

• Coconut cream
• Dairy-free chocolate chips
• Coconut oil

FOR SERVING (OPTIONAL)

• Roasted peanuts
• Flakey sea salt

How to Make My Dairy-Free, Gluten-Free, and Refined Sugar-Free Peanut Butter Mousse 

MAKE THE MOUSSE

In a medium mixing bowl, combine the peanut butter and coconut sugar. Beat with a hand or stand mixer on high speed for 1 minute. Scrape the sides of the bowl and beat for another 30 seconds until fluffy. 

In a separate bowl, beat the coconut cream at high speed with a hand or stand mixer until stiff peaks form. This generally takes 1 to 2 minutes. Using a spatula, fold the coconut whipped cream into the peanut butter mixture until just combined. Avoid overmixing as it will deflate your mousse! 

Add the fluffy peanut butter mousse to two small serving dishes, such as ramekins, and place in the fridge. 

MAKE THE CHOCOLATE TOPPING

Add the dairy-free chocolate chips and coconut oil to a small saucepan and melt over low heat, stirring often so the chocolate doesn’t burn. Remove from the heat and allow to cool for several minutes. Top the peanut butter mixture with the chocolate. Add roasted peanuts and sea salt, if desired. 

Enjoy immediately, or place them back in the fridge for the chocolate to harden. Crack in and eat up! 

Looking to Switch It Up? Here Are My Recs  

• HEAVY WHIPPING CREAM FOR COCONUT CREAM: If you aren’t dairy-free, you can use heavy whipping cream instead of coconut cream. Essentially, you’re just looking to make an unsweetened whipped cream. 
• USE A CAN OF COCONUT MILK IF YOU CAN’T FIND COCONUT CREAM: If you want to keep this dairy-free, I’d suggest buying canned coconut cream for this recipe. You can typically find it at your local grocery store or Whole Foods. If you can’t find it or don’t have it readily available, you can also use canned coconut milk (see my favorite on my Amazon page). To use coconut milk, refrigerate until chilled and scoop off the cream layer, reserving the liquid for another use. You will likely need a few cans of coconut milk to get the proper amount of coconut cream. 
• ALMOND OR CASHEW BUTTER FOR PEANUT BUTTER: Any type of nut butter would work in place of peanut butter. I bet almond or even cashew butter would be equally delicious! 

Other Chocolatey Desserts To Try 

• Single Serve Deep Dish Chocolate Chip Cookie
• Paleo Chocolate Chunk Brownies
• Chocolate Cake (Gluten-Free, Dairy-Free)