Peanut Butter Coffee Mousse
A creamy, no-bake vegan mousse made with peanut butter, strong brewed coffee, and coconut cream. Perfect for classy cravings and caffeine-fueled indulgence.
Ingredients
- 1/2 cup peanut butter creamy and drama-free
- 1/3 cup strong brewed coffee hot or cooled, but keep it bold
- 1/4 cup maple syrup because we’re sweet, but not desperate
- 1 tsp vanilla extract
- 1/2 cup full-fat coconut cream chilled overnight
- Pinch of sea salt
- Optional: shaved dark chocolate or crushed peanuts for topping extra flair never hurts
Instructions
- In a blender, combine peanut butter, coffee, maple syrup, vanilla, and a pinch of salt. Blend until scandalously smooth.
- Scoop out thick coconut cream from the top of your chilled can (ditch the watery part).
- Add the coconut cream to the blender and pulse until silky and slightly fluffy.
- Pour mousse into serving glasses and level the tops like you level your expectations.
- Refrigerate for at least 2 hours, or until mousse sets and chills—just like you should.
- Top with chocolate shavings or crushed nuts if you're feeling extra fabulous.
- Serve cold with a spoon and a raised eyebrow.
Notes
🔬 Nutritional Info (Per Serving)
- Calories: 245
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
🌱 Vitamins & Minerals (Per Serving)
- Magnesium: 9%
- Iron: 7%
- Zinc: 6%
- Vitamin E: 8%
- Folate: 5%
💡 Tips & Notes
- Use chilled coconut cream, not milk—it’s dessert, not soup.
- Boost the coffee flavor with a pinch of espresso powder.
- Don’t skip the salt—it wakes up the peanut butter like a group chat with drama.
- Garnish with chocolate or chopped peanuts to look like you tried.
- Store in the fridge up to 3 days, if it lasts that long.