Vegan Peanut Butter Mousse Parfaits
These no-bake vegan peanut butter mousse parfaits make a delicious, easy to prepare dessert that’s made with wholesome ingredients like dates, oats, cacao, coconut and PB2 Powdered Peanut Butter.
Disclaimer: This post is sponsored by PB2 Foods. All opinions are my own.
Peanut Butter Mousse Ingredients
Here’s what you’ll need to make the peanut butter mousse layer:
- Full-fat canned coconut milk or coconut cream. If you can find canned coconut cream, go with that. It should be available at a well-stocked grocery store or online. If you can’t find coconut cream, you’ll need 2 cans of full-fat coconut milk to produce the 1 cup of coconut cream needed for the recipe.
- PB2 Powdered Peanut Butter. Not only does PB2 reduce the fat and add protein to the recipe, its light and fluffy texture is perfect for mousse! I used the Vanilla PB2 with Madagascar Vanilla, which adds the most amazing flavour but you can also use chocolate, organic, peanut or almond protein or almond butter PB2.
- Sweetener. You’ll need a bit of maple syrup, coconut sugar, stevia or agave to sweeten the mousse. I used maple syrup and I would recommend it for the best taste and texture however, if you want to reduce the sugar in the recipe, you can sweeten to taste with liquid or powdered stevia.
Can I make these peanut-free?
Yes! Did you know PB2 also makes powdered almond butter? To make these without peanuts, simple swap the peanut butter PB2 for the almond butter version.
Chocolate Cookie Dough Ingredients
Here’s what you’ll need to make the chocolate cookie crumble layer:
- Dates. To make the chocolate crumble layer, you’ll need soft, pitted dates. Medjool, sayer or deglect noor dates are all good choices. As long as the dates are soft and moist, you’re good to go!
- Rolled oats. Rolled oats help create the doughy cookie crumble. You can use rolled oats, large flake oats or old fashioned oats.
- Cacao powder. You can use cacao powder or regular processed cocoa powder to add chocolate to the recipe.
Can I make these grain-free?
Yes. To make this recipe grain-free, replace the rolled oats with chopped dry roasted or blanched peanuts, almonds or pecans.
I recommend serving these parfaits in 3 layers starting with the cookie dough, adding a thick layer of mousse and then topping with the remaining cookie dough. You could also serve them in 2 layers with a large base of peanut butter mousse topped with the crumbly dough.
For an extra special dessert, top them with one or two of the additional garnishes below, although they’re quite decadent on their own so don’t feel like you need to add anything!
- A drizzle of melted chocolate or shaved dark chocolate
- Chopped peanuts or pecans
- Coconut whipped cream
- Crushed vegan cookies such as Oreo’s or homemade chocolate chip or ginger cookies
- Fresh raspberries or strawberries
Can I serve the mousse on its own?
You can also skip the cookie crumble layer and serve the peanut butter mousse on its own. Try it served in martini glasses topped with a layer of grated chocolate for a fancy treat! It also works great:
- As a dip for fresh fruit
- Spread on pancakes or waffles
- Served chilled topped with crushed cookies, chocolate or berries
Peanut Butter Mousse Parfait Recipe
You will love the texture of this peanut butter mousse. It’s soft, creamy and light but still has some firmness to it. Each bite melts in your mouth! Add in the no-bake chocolate cookie dough and you won’t be able to stop eating them!
These make a wonderful way to end a special meal. They’re decadent and delicious but made with just a few wholesome ingredients. This recipe is vegan, gluten-free and oil-free.
More Dessert Recipes
Here are some more yummy desserts you’ll love:Print
For the Peanut Butter Mousse
- 1 cup coconut cream or 2 cans full-fat coconut milk, refrigerated overnight
- 3/4 cup PB2 Powdered Peanut Butter
- 2 tbsp maple syrup
For the Chocolate Cookie Dough Crumble
- If you’re using canned coconut cream, open and add 1 cup to mixing bowl. If you’re using full-fat canned coconut milk, place 2 cans of in the fridge overnight. When ready, carefully open and scoop the thick, solid coconut cream off the top and into a bowl. Each can should produce about ½ cup of coconut cream.
- Add the PB2 and maple syrup to the bowl with the coconut cream and gently fold together until smooth and creamy. Place in the fridge for 2 hours up to overnight to set. Depending on the thickness of the coconut cream you use, it may be ready in about 30 minutes. It should be thick and firm when ready.
- To make the chocolate crumble later, add the oats, sea salt, dates and cocoa powder to a food processor. Mix until it forms a crumbly, chocolate dough.
- To assemble the parfaits, prepare 4 jars or glasses and start by adding about 2 tbsp of the chocolate crumble to the bottom of each jar.
- Add 1 tbsp of mousse to each jar then keep adding spoonfuls to each jar until the mouse is evenly divided between them. Spread the mouse around in an even layer.
- Sprinkle the rest of the chocolate dough on top of each jar (if you prefer you can put all the dough underneath the layer of mousse).
- Serve topped with a few crushed peanuts and a drizzle of melted chocolate, if desired.
To make this recipe grain free, substitute the oats with chopped dry-roasted or blanched peanuts.
If you’re using coconut milk to make the coconut cream, give the can a good shake at the store before buying. You shouldn’t hear much when you shake it, if anything. If it seems very liquidy, it might be a dud and won’t thicken when chilled.
You can skip the chocolate crumble and serve the peanut butter mousse on its own. It’s just delicious as is! It can be served as a dip for fruit or pretzels or served chilled topped with grated chocolate and a few crushed peanuts.
The assembled parfaits can be made in advance and stored in the fridge for up to 3 days. You can also make the peanut butter mousse and/or dough in advance and store separately in containers until ready to assemble. If making in advance, I would suggest keeping the mousse and dough separate until serving.
I made 4 servings out of the recipe as it’s quite decadent. If you’re serving the mousse on it’s own, I would do 2-3 servings. The recipe can easily be doubled or tripled as needed.