Ok. Get ready. Two posts in one day is exciting enough but seriously? This has to be one of the YUMMIEST recipes I’ve tried in quite some time. I should start by saying the Reese’s Peanut Butter cups are one of my biggest guilty pleasures. Actually? Anything with peanut butter as a main ingredient is a guilty pleasure! When I saw the post for a Vegan Peanut Butter Mousse Cup on the Minimalist Baker site, I thought that it looked delicious but that nothing could beat a good, old fashioned Reese’s Peanut Butter Cup. I had NO idea what was in store for my taste buds! So after spoiling all of my AMAZING instructors at my local barre3 Atlanta South Buckhead studio with some treats at the barre3 Bake Shop In Studio Event, I’ve had a few requests for some new treaties. We were all chatting after class one day and we all decided that this would be a perfect new recipe to test out on my loyal ladies! I made a small batch last night and after Riche and I tasted just one each…one heavenly little bite of chocolate and peanut butter mousse goodness, I instantly regretted not tripling the recipe! (I must note that in all of my excitement, I forgot to add the coconut oil and they were still amazing!) I have 12…yes you read that correctly, 12 little bites of perfection that I will be bringing to the studio today. A few are already spoken for and then I’m just going to have to see who can jump out of the studio fast enough to grab the last few. Actually… I will be making more this weekend as I know these are going to be a favorite small bite treat to have on hand in our house when a sweet tooth strikes (especially since they can be stored in the freezer – only if they last that long!). So thank you Minimalist Baker…thank you for creating this creamy, dreamy, chocolatey and most important peanut butter whipped goodness! Enjoy y’all!
Vegan Peanut Butter Mousse Cups
(courtesy of Minimalist Baker – serves 14)
- 1 14-ounce can full fat coconut milk or coconut cream, chilled in the fridge overnight
- 1/4 cup natural, salted peanut butter* (make sure that your peanut butter is made from just peanuts and salt with no added fillers)
- 1/4 cup powdered sugar (or sub a few Tbsp of maple syrup or agave) – I used agave in my batch.
- 1 1/4 cups semisweet dairy-free chocolate chips
- 1 Tbsp coconut oil
- Chill a large mixing bowl for 5 minutes in the freezer. Remove lid from coconut milk can and carefully scoop out the cream. Reserve any clear liquid for other uses (smoothies, baking, etc.). Beat for 30 seconds, then add powdered sugar and whip again. Last, add peanut butter and stir well. Refrigerate.
- Melt chocolate chips over a double boiler or in the microwave in 30-second increments. Once melted, stir in coconut oil.
- Arrange 14 mini (or about 7 standard) paper muffin liners in a mini muffin tin or on a plate. Spoon in about 2 tsp of melted chocolate and use a brush or small spoon to coat the liner with chocolate almost all the way up the sides (see photo). Refrigerate for 10 minutes to set.
- Spoon in 1 Tbsp amounts of peanut butter mousse and pat on the counter to release air bubbles and flatten the tops. Freeze for 10 minutes.
- Drizzle or completely cover the tops of the cups with the remaining chocolate (you may have some leftover).
- Place back in the refrigerator to set once more. Once thoroughly chilled, cover and store in the refrigerator for up to one week. Pop in the freezer for longer term storage.