Vegan Peanut Butter Mousse (with a Chocolate Ganache!)

This Vegan Peanut Butter Mousse with Chocolate Ganache is the perfect no-bake dessert when I’m craving something rich, creamy, and completely dairy-free. The mousse is light yet indulgent, with the nutty depth of peanut butter balanced by a silky layer of dark chocolate ganache. I love how simple it is to make, yet it feels like a fancy dessert you’d get at a restaurant.

Why You’ll Love This Recipe

I’m all about desserts that are quick, satisfying, and don’t require an oven—and this one checks every box. It’s fully vegan, but I don’t have to compromise on texture or flavor. The peanut butter mousse is smooth and fluffy, and the ganache adds just the right amount of contrast. I can make it ahead of time, which is perfect for dinner parties or when I just want to treat myself throughout the week.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Creamy natural peanut butter

• Maple syrup or agave nectar

• Coconut cream (from a chilled can of full-fat coconut milk)

• Vanilla extract

• Sea salt

• Vegan dark chocolate chips or chopped vegan chocolate

• Plant-based milk (like almond or oat milk)

directions

1. I start by scooping out the thick coconut cream from a chilled can of full-fat coconut milk, leaving the liquid behind.

2. In a mixing bowl, I beat the coconut cream with peanut butter, maple syrup, vanilla extract, and a pinch of salt until the mixture is smooth and fluffy. I use a hand mixer or whisk, depending on the texture I want.

3. I spoon the mousse into small serving glasses or jars, smoothing the tops.

4. For the ganache, I warm the plant-based milk until hot (not boiling), then pour it over the chopped vegan chocolate in a bowl.

5. I let it sit for a minute, then stir until it becomes a smooth, glossy ganache.

6. I spoon or pour the ganache gently over the mousse layer.

7. I chill the mousse cups in the fridge for at least 1 hour to set, or until ready to serve.

Servings and timing

This recipe makes about 4 small servings. I usually spend around 15 minutes prepping everything, plus at least 1 hour of chill time. It’s a great make-ahead dessert that gets even better as it sits.

Variations

If I want a nut-free version, I use sunflower seed butter instead of peanut butter. I’ve also layered crushed vegan cookies or granola between the mousse and ganache for added texture. For a fruit twist, I sometimes top the ganache with sliced bananas or raspberries before serving.

storage/reheating

I store the mousse covered in the fridge for up to 4 days. It holds its texture well and actually tastes even richer the next day. There’s no reheating needed, but if the ganache firms up too much, I let it sit at room temperature for a few minutes before serving.

FAQs

Can I use almond butter instead of peanut butter?

Yes, I’ve used almond butter and it’s just as creamy. The flavor is slightly milder, but still delicious.

How do I get the mousse fluffy?

Using the thick coconut cream and whipping it well makes all the difference. I also make sure everything is chilled for the best texture.

What kind of coconut milk should I use?

I go for full-fat canned coconut milk. I chill it overnight and only use the solid cream that rises to the top.

Can I make this sugar-free?

Yes, I’ve swapped the maple syrup with a sugar-free liquid sweetener like stevia syrup. The flavor changes slightly, but it works.

Is this dessert freezer-friendly?

Technically yes, but I find the texture gets a bit icy. If I freeze it, I let it thaw in the fridge for a few hours before serving.

Conclusion

This Vegan Peanut Butter Mousse with Chocolate Ganache is a go-to when I want a plant-based dessert that doesn’t skimp on indulgence. It’s creamy, rich, and incredibly easy to make. Whether I’m serving it for guests or saving it for my own sweet fix, it’s always a satisfying, decadent treat.