Can I use firm tofu instead of silken tofu?

No, firm tofu has a denser texture and will not create the same smooth and creamy consistency. Silken tofu is essential for achieving the mousse-like texture.

How long does this peanut butter mousse last in the fridge?

Stored in an airtight container, it will stay fresh for up to 3 days. The ganache may firm up over time, so allow it to sit at room temperature for a few minutes before serving.

Can I make this dessert nut-free?

Yes, swap the peanut butter for sunflower seed butter or tahini for a nut-free alternative. Be sure to check that your chocolate is nut-free as well.

What can I use instead of coconut milk for the ganache?

You can use a dairy-free heavy cream alternative like oat or soy-based cream. Avoid almond milk, as it is too thin.

Decadent Vegan Peanut Butter Mousse with Chocolate Ganache

Name: Decadent Vegan Peanut Butter Mousse with Chocolate Ganache
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 350g silken tofu; 3–4 tbsp smooth peanut butter (to taste); 3–4 tbsp agave syrup or maple syrup (to taste); 1 tsp vanilla extract or vanilla paste; A pinch of salt; 100g dark chocolate (70% cocoa or higher), chopped or as chips; 400g canned full-fat coconut milk (use only the thick, creamy part)

Description

This vegan peanut butter mousse is creamy, rich, and packed with plant-based protein. Made with silken tofu and naturally sweetened, it’s a healthier, dairy-free take on a classic mousse. The smooth peanut butter base pairs perfectly with the velvety dark chocolate ganache for a decadent yet easy dessert.

Ingredients

Scale

For the Peanut Butter Mousse

350g silken tofu
3–4 tbsp smooth peanut butter (to taste)
3–4 tbsp agave syrup or maple syrup (to taste)
1 tsp vanilla extract or vanilla paste
A pinch of salt

For the Chocolate Ganache

100g dark chocolate (70% cocoa or higher), chopped or as chips
400g canned full-fat coconut milk (use only the thick, creamy part)

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Instructions

Blend the mousse ingredients: In a blender, combine silken tofu, peanut butter, agave syrup, vanilla extract, and a pinch of salt. Blend until the mixture is smooth and creamy. Taste and adjust the sweetness or salt if needed.
Portion and chill: Spoon the mousse mixture into small jars or ramekins. Cover and refrigerate while preparing the ganache to allow the flavors to develop.
Melt the chocolate: Place the chopped dark chocolate in a microwave-safe bowl and heat in 20-second intervals, stirring between each, until fully melted. Alternatively, use a double boiler to melt the chocolate gently over simmering water.
Combine with coconut cream: Scoop out the solidified coconut cream from the top of the chilled coconut milk and whisk it into the melted chocolate. A small amount of the coconut liquid is fine, but primarily use the thick cream to ensure a smooth ganache.
Assemble the dessert: Pour the ganache evenly over the chilled mousse. Return the ramekins to the refrigerator and let them set for at least one hour before serving.
Serve and enjoy: Once set, serve chilled. Optionally, top with chopped nuts, fresh berries, or a drizzle of extra peanut butter for added texture and flavor.

Notes

For a sweeter mousse, increase the amount of agave or maple syrup.
If the ganache is too thick, add a teaspoon of warmed coconut milk to loosen it.
Store leftovers in the refrigerator for up to 3 days in an airtight container.
To make this dessert soy-free, use coconut cream instead of silken tofu, but the texture will be denser.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Dessert, Healthy Snack
Method: No-Bake
Cuisine: Vegan, Dairy-Free

Nutrition

Serving Size: 1 ramekin
Calories: 320
Sugar: 10g
Sodium: 80mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 8g
Cholesterol: 0mg