5 INGREDIENT CHOCOLATE COVERED PEANUT BUTTER MOUSSE (DAIRY-FREE REFINED SUGAR-FREE)
on Feb 16, 2024, Updated Jul 14, 2024
This post may contain affiliate links. Please read our disclosure policy.
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.
Pin this recipe for later!
Pin ItEnjoy 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
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.
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.
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)
- No Bake Peanut Butter Cookie Dough Bars with Chocolate Ganache
- High-Protein Cookie Dough Yogurt Cups
Get the Protein-Empowered digital cookbook!
5 INGREDIENT CHOCOLATE COVERED PEANUT BUTTER MOUSSE (Dairy-Free, Refined Sugar-Free)
Ingredients
- ½ cup creamy peanut butter
- ⅓ cup coconut sugar
- 1 cup coconut cream
- 3 tablespoons dairy-free chocolate chips
- ½ teaspoon coconut oil
- Roasted peanuts, for serving (optional)
- Flaky sea salt, for serving (optional)
Instructions
- Combine the peanut butter and coconut sugar in a medium mixing bowl and beat with a hand or stand mixer on high speed for 1 minute. Scrape the sides and beat for another 30 seconds until fluffy.
- In a separate bowl, beat your coconut cream at high speed with a hand or stand mixer until stiff peaks form (takes 1-2 minutes).
- Using a spatula, fold the coconut whipped cream into the peanut butter mixture until just combined.
- Add your fluffy peanut butter mousse to two serving dishes and place in the fridge while you make your chocolate topping.
- Add the chocolate chips and coconut oil to a small saucepan and melt over low heat, stirring often.
- Remove from heat and allow to cool for several minutes before topping the peanut butter mouse mixture with the chocolate. Add peanuts and sea salt if desired.
- At this point, the chocolate-covered peanut butter mouse cups are ready to devour, or you can return them to the fridge for the chocolate to harden up and enjoy later.
- ENJOY!
