chocolate peanut butter mousse (vegan, dairy free, gluten free, no added sugar)

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“We go together like birds of a feather…”

If chocolate and peanut butter ever had a theme song, that would be it. They were simply made for each other. #Godsagenius

And if you were playing Family Feud and had to name a food that went with peanut butter, I’m pretty sure “chocolate” would be a top answer. (“Jelly” might have the edge, numbers-wise, but taste-wise chocolate has “j” beat hands down IMO). You too?

So it was only a matter of time before I gave my go to chocolate mousse recipe a slight makeover to transform it into a chocolate peanut butter mousse.

 

 

There are three things I especially love about this chocolate peanut butter mousse recipe:

  1. It’s easy to make. With so many things on the go…four kids, two business, plus life and laundry, I want as many easy recipes in my life as possible.
  2. It’s a crowd pleaser. Whenever I hit on a recipe that satisfies many palettes, it quickly becomes a go-to and I love that this chocolate peanut butter mousse works as a snack or can be dressed up for company.
  3. It’s healthy but decadent. It’s my mission in life to prove that you can have a healthy dessert and eat it too without the sugar rush and crash and regretting that last bite, piece or helping. Dates and stevia stand in for added sugars but without fueling a sugar addiction and the fats from the avocado, peanut butter and coconut milk give a richness to the dessert that we often crave but with more substance and nutrients than we receive from butters and oils.

 

I’m giving you an option for a peanut butter mousse layer if you want to get all fancy pants and dress it up for guests. I’m perfectly content either way, but definitely run with the second option when I want to add a little wow factor. Mixing it up in food processor (this one’s my favorite), is my preferred way to make it because I find it easier to scrape than a blender. If you do go with the blender option, make sure it’s one with a motor powerful enough to handle blending the ingredients, especially the dates.

If you’re opting to add the peanut butter mousse layer, then you definitely want to serve this in a clear glass container. I used a Weck canning jar in this picture, which you can find here. For a slightly smaller size, these Weck tulip jars are my favorite. Yep, I totally crush over beautiful containers. And for parties, these jars make great portable, classy and environmentally friendly individual portion sizes. They’re my favorite party trick. For a party, though, you’ll want to double or triple the recipe depending on the number of guests.

 

P.S. Typically, I prefer using full fat coconut milk in my recipes, but because of the fat content in the peanut butter, I opted to use low fat coconut milk for this chocolate peanut butter mousse.

Chocolate Peanut Butter Mousse
Prep Time
10 mins
Chilling
1 hr
 

Easy but decadent, this chocolate peanut butter mousse whips up in a jiffy and satisfies all the cravings.

Course: Dessert, Snack
Keyword: chocolate, chocolate peanut butter, easy vegan dessert recipe, no added sugar dessert recipe, vegan chocolate mousse
Servings: 6 people
Ingredients
  • 1 just ripe avocado
  • 3/4 cup cocoa powder
  • 3/4 cup date paste
  • 1 15-oz can low fat coconut milk
  • 2 tsp vanilla
  • 3 scoops 100% pure stevia
  • 2/3 cup unsweetened natural peanut butter
  • 1/8 tsp salt
Instructions
  1. If making without the peanut butter swirl, add all ingredients to the food processor or blender and mix until smooth and creamy and chill in the fridge for at least one hour.


  2. If making the mousse with the peanut butter swirl, add all ingredients EXCEPT the avocado and cocoa powder to the food processor and blender. Blend thoroughly, then remove 1/4-1/2 cup and set aside. Then add the cocoa powder and avocado to the remaining mixture and blend until smooth and creamy.

  3. In clear glass containers, fill each 2/3 full of chocolate mousse, add enough peanut butter mousse to create a layered effect and then top with more chocolate mousse. Chill for at least one hour in the fridge.

Recipe Notes

RECIPE NOTES:

If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.

 

 

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  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping

field of greens salad with stadium mustard dressing & crackerjack peanuts

field of greens saladEight years in and we finally signed our middle son up for baseball this year. It was something I’d meant to do several years ago, but somehow it’s hard to think baseball when registration is required in the throes of winter.

An avid sports fan, my husband has been looking forward to this from the birth of our first child. And he’s been teaching our boys especially how to root-root-root for the home team even when they often “snatch defeat from the jaws of victory.” (It’s been decades since they won a World Series.)teamI have my own fond baseball memories…the Toronto Blue Jays winning the World Series two years in a row (though we’ve moved away, I’ll always quietly root for them too), my years as a pitcher on our high school slow pitch team, and neighborhood boys breaking out the bats and mitts as soon as the air breathed spring.

100_2672So with baseball season in full swing, I thought it would be fun to create a salad inspired by “American’s pastime.”field of greens CollageCucumbers and marinated mushrooms (an homage to a ball and mitt) nestle on a field of kale and Brussel sprouts. “Crackerjack” peanuts are a nod to the classic stadium snack but are coated with dates to keep the sugar “outta there.” Topping it off is a bittersweet stadium mustard dressing.crackerjackpeanutsA note on the peanuts: If saving money is important to you, it’s cheaper to shell them yourself. Seeing as we had a 5 lb. bag hanging around the house, this is the route I’ve taken lately). However, if time is of the essence, go for the pre-shelled and roasted peanuts. If you splurge on Spanish-roasted peanuts (my favorite choice for this salad), be sure to gently rub them in a clean kitchen towel to remove the skins.

CLICK HERE TO PRINT A PDF of the field of greens salad recipe

field of greens salad

Prep Time: 20-30 minutes

Cook Time: 10-15 minutes

Serves: 4-6 people

 

Ingredients

    for the Salad

    • Brussel sprouts, finely chopped
    • Kale, destemmed and chopped
    • Cucumber, sliced

    for the Marinated Mushrooms

    • 4 large Portabella mushroom caps or 16 oz. baby bellas
    • 1/3-1/2 cup coconut aminos
    • oregano
    • garlic powder
    • freshly ground black pepper

    for the “Crackerjack” peanuts

    • ½ cup shelled peanuts or Spanish peanuts
    • 1 T date paste
    • 2-3 T water

    for the Stadium Mustard dressing

    • ¼ cup freshly squeezed orange juice
    • ¼ cup unsweetened almond milk
    • 2 T stadium mustard
    • 2 T tahini
    • 1.5-2 tsp. agave or coconut nectar
    • ½ tsp. regular mustard
    • ¼ tsp. garlic powder
    • few dashes turmeric for color (optional)

    Instructions

    Preheat oven to 325 degrees F.

    Meanwhile, in a saucepan over medium high heat, combine date paste and water, stirring to combine. Add peanuts and continue to stir over medium high heat until they begin to clump together and the date paste begins to dry out (about 5-7 minutes). You may need to reduce the heat near the end of the cooking time to prevent the date paste from burning.

    Transfer peanuts to a baking pan and place in oven for another 5 minutes. Remove and cool.

    In a frying pan, add ingredients for the Marinated Mushrooms, bring liquid to a boil, reduce heat and cook until most of the liquid has reduced. Cool.

    For the dressing, combine all ingredients in a jar and shake vigorously to combine.

    Combine kale and Brussel sprouts, then arrange cucumber slices on top followed by the “Crackerjack” peanuts and marinated mushrooms, drizzle with dressing.*

    Recipe Notes

    I like Spanish peanuts best. If using, then gently rub in a clean kitchen towel to remove the skins. Add extra prep time if shelling your own peanuts.

    “Crackerjack” peanuts can be stored in an airtight jar for several days and are great for snacking. The date paste coating may soften a little, especially in humid conditions.

    The dressing stores well in the fridge for several days. I like adding the turmeric for eye-pleasing color. A few dashes goes a long way as the color intensifies slightly over time.

    My favorite way to serve salads is to prepare the base and set out toppings and dressing separately. That way, any leftovers will stay fresh.

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