easy as pie

A Gluten-Free, Sugar-Free, Vegan Peanut Butter Mousse Recipe

Have your mousse, and eat it, too.

Is there anything better in the world than mousse? It’s creamy, rich, indulgent …and often off the menu with lots of diets. When you start to eat real foods that nourish you, however, you slowly begin to discover that you don’t have to sacrifice your health for taste. A quick search online will yield a wealth of recipes to satisfy any sweet craving, such as this creamy, dreamy and delicious gluten-free, sugar-free vegan Peanut Butter Mousse recipe to add to your kitchen repertoire.

This recipe combines all of the creamy elements of mousse, balanced perfectly with the nutty texture of peanut butter. (If you don’t like peanut butter, feel free to swap out for a nut butter of your choice.)

Not only is this recipe delicious, it is simple (it takes five minutes to prepare!) and is versatile (you can use it as cake topping, pie-filling or as a creamy center to homemade chocolate). It’s also fussy eater-approved: I served it to my girlfriend who lives on a diet of Doritos and donuts, and she raved about it. (In fact, she went in for seconds so I don’t think she was just humoring me.) Now, onto the recipe.

GLUTEN-FREE, SUGAR-FREE, VEGAN PEANUT BUTTER MOUSSE RECIPE

(Serves 3)

Ingredients

  • 1 tin coconut cream (I like Ayam, it’s natural and has no added sugar)
  • Half cup of peanut butter (natural is best)
  • Sweetener of choice (I use rice malt syrup, but stevia syrup would also work)
  • Toppings you love: dark chocolate chips, coconut flakes, berries, whatever your heart desires; you could even set up a topping bar if you were making this for guests
  • Mixing bowl
  • Hand or electric mixer
  • 1 tablespoon of cacao for a hint of chocolatey goodness (optional)

Directions:

  1. Take a can of coconut cream and pop it in the freezer for 5 minutes so it thickens. It’s important that you let the can get really cold, and and the cream, nice and thick. Even better, if you have time, place the can into the fridge over night.
  1. Open can of coconut cream and discard the water before transferring the thickened layer into your mixing bowl.
  1. Measure about half a cup of peanut butter and place in the bowl. (I probably used a touch over half a cup but I LOVE peanut butter!)
  1. Add approximately one tablespoon of rice malt syrup in your bowl. (The amount of sweetener you place in depends of your preferences. Personally, I love super sweet things but try to avoid them so I used just a little and it was perfect.)
  1. Combine all your ingredients using a beater. Make sure you mix it really well until all ingredients are combined.
  1. Beat until light and fluffy.
  1. Divide into smaller containers and put your toppings on.
  1. Put the containers back into the fridge and keep cool until ready to serve.

What is your go-to recipe for a quick and healthy treat?

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