An easy and vegan chocolate peanut butter mousse recipe that is also super delish.
Prep Time 15minutes
Total Time 15minutes
7oz (200g)Dark chocolate chips(70% cocoa)
1cup(about 10) Medjool datespitted
2cups (480ml) Coconut milk(or any non-dairy milk)
1/4cup (60g)Peanut butter
4TbspRoasted Chopped Peanuts(optional ingredient)
Roughly chop the chocolate into small chunks.
Melt in the microwave or using a double boiler.
In a high-speed blender, add dates, vanilla, and milk. Blend on high until smooth.
Add in the melted chocolate, peanut butter and blend again until well combined. The consistency will be very runny first, but it will set and get denser once you let it chill in the fridge
Pour it into jars, cover and refrigerate overnight.
Top with chopped peanuts.
If you made this exact recipe you will get a very smooth and dense chocolate peanut butter mousse. However, if you like it less dense, just add more milk (about 1/4 of a cup). Experiment with it to get the consistency you like.
You can use any kind of milk, dairy or non-dairy. I made it with coconut milk (my favorite) and it came our super delish. But it will be just as good if you go for the normal one.
You can swap the peanut butter with any nut butter, like cashew or almonds.
Serve it as a chocolate spread on toast, biscuits, apple or pear slices, and even with bananas.