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.