Dairy Free Chocolate Peanut Butter Mousse
A light, fluffy mousse with loads of flavor and zero dairy.
Servings 4
Ingredients
- 1 5.4oz can premium coconut cream
- 1 12.2oz can evaporated coconut milk
- 1/4 cup solids from a can of coconut milk
- 1/2 cup powdered sugar
- 1/4 cup cocoa powder
- 1/4 cup Pb2 peanut butter powder
To top
- Dairy free whipped topping
- sliced strawberries
Instructions
- The day before you make the mousse, put the coconut cream, evaporated coconut milk, and coconut milk in the fridge.
- At least 12 hours before service, but not more than 24 hours, make the mousse by adding the evaporated coconut milk and coconut milk solids into a bowl. Open the can of coconut cream, taking care not to shake it. Scoop out all of the solids on top and reserve the liquid for another use (great for smoothies).
- Using a hand mixer, mix the coconut products together until smooth and thick. They will not whip up like regular cream, so don't over-whip it. You want to whip it just until the coconut cream combines in evenly.
- Add the powdered sugar, cocoa powder and peanut butter powder. Whisk together until combined and no lumps remain. Pour the mousse into 4 dessert cups, cover each with plastic wrap and set in the fridge for at least 8 hours but up to 24.
- When it's time for dessert, top each with dairy free whipped topping and one strawberry, sliced. Serve immediately.