Vegan Peanut Butter Mousse with Raspberry Jam (Egg-free, no Tofu)

Looking for an easy Vegan dessert for Valentine’s Day? Look no further than my Vegan Peanut Butter Mousse with aquafaba! Refined sugar-free, gluten-free and nutritious while being lick-off the spoon delicious and kid-friendly too. 

vegan peanut butter mousse topped with homemade raspberry jam

Peanut butter is bliss! I love it so much and go through so much of it that I started making it at home to feel better about my consumption. I add it to my,  Hot Chocolate, oatmeal and chia puddings,  to my buddha bowl sauces at lunch, and my peanut butter chicken might be my new favorite thing ever! Whoops. What can I say! I love the stuff!

So with Valentine’s Day coming up here, why not turn it into a simple vegan mousse? And as I’m all about that peanut butter and jam, I serve these little pots of pb delight with a quick homemade raspberry topping.

This recipe makes for a light, not too sweet and slightly salty peanut butter mousse, which I could eat every day for the rest of my life and be the happiest girl in the world. Get how good this thing is?

Why I love this peanut butter mousse?

So many things to love here! This dessert is:

  • Dairy free
  • Vegan
  • Gluten free
  • No refined sugar
  • Super Cute
  • Individual servings
  • Kid-friendly
  • Easy

 

three vegan peanut butter and jelly mousse cups

The PB and J Mousse Cups are made from 2 simple layers; other than the creamy and fluffy peanut butter mousse, there’s a quick-to-make raspberry layer that’s sweet and tart and a bit like a lightened up jam.

The secret to getting vegan mousse without egg whites, and all soy-free (not a fan of pureed silken tofu here)!

Aquafaba!

What is aquafaba?

Aquafaba is the liquid leftover from cooked chickpeas. You can obtain it two ways:

    • Either drain a can of chickpeas and reserve the liquid.
    • Or cook your own chickpeas and reserve the leftover cooking liquid.

The second method is a bit less reliable because the aquafaba can be too thin and you may need to cook it down. Ain’t nobody got time for that. Busy gals and beginners should rely on aquafaba magic from canned chickpeas.

three glasses of vegan peanut butter mousse with jelly topping

Apart from making vegan mousses like this peanut butter mousse, it can be added to recipes unwhipped as an egg binder. It can also be used to make Vegan Mayo! Whipped into semi-stiff peaks you can use it as a whipped egg white substitute! You can even make vegan meringue and macaroons with it. If you’re a baker – I’m really not much of a pastry chef here so I stick to simple desserts like this peanut butter mousse.

Check out how easy it is!

How to make Vegan Peanut Butter Mousse:

picture collage demonstrating how to make vegan peanut butter mousse with aquafaba

Step 1 – Place your peanut butter (smooth or extra smooth), maple syrup and coconut cream in a medium bowl. Whisk with a handheld whisk or a hand mixer until you obtain a smooth mixture.

Don’t panic if the mixture appears to seize halfway through, it happened to me on two occasions but more vigorous mixing recovered it. If mixing doesn’t help, add a tiny splash of water or more coconut cream and whisk some more.

Step 2 -Place the aquafaba in a clean glass or metal bowl.

Using a clean bowl is very important as any grease residue will prevent the aquafaba from foaming.

Step 3 – Add cream of tartar and vinegar (or lemon juice). Whip it until you achieve stiff peaks – you should be able to invert the bowl and the whipped aquafaba should not move. If it does, it means that it hasn’t been whipped enough and you will have to keep on going.

 

picture collage demonstrating how to fold whipped aquafaba unto peanut butter to make mousse

Step 4 &5- Fold stiff aquafaba into the peanut mixture with a clean spatula until well incorporated. Do this very very gently as you don’t want to knock out the air bubbles while mixing. It’s the air bubbles that turn this into a mousse instead of a pudding. The mixture will deflate somewhat but don’t worry, that’s normal.

Step 6 – Pour the mixture between 4 small glasses and place them in the fridge for 8 hours (or overnight) for the mousse to set.

quick vegan raspberry jam topping for pb and j parfaits being prepared in a pot

 

Step 7 & 8 – For the raspberry layer, add the raspberries, maple syrup and a pinch of salt to a saucepan and cook over medium heat for 8 minutes. The berries will break down and the sauce will thicken as it cooks.  At this point, you can either strain the seeds out, puree in the food processor/blender, or leave it chunky (In the pictures, the raspberries are pureed in a blender and strained).

Step 9 – Allow to cool before spooning onto the set/chilled mousse.

 

side view of a vegan peanut butter mousse cup topped with quick raspberry jam

More delicious ideas for toppings:

  • chocolate chips or shaved chocolate
  • coconut whipped cream and fresh or dried raspberries or strawberries
  • vegan cashew cream
  • blueberry chia jam
  • melted chocolate or a simple vegan ganache made from raw cacao powder and coconut oil

vegan peanut butter mousse topped with mini chocolate chips

 

Tips:

  • My tip for stiff aquafaba is to throw in some cream of tartar. This simple addition causes the aquafaba to whip up much easier, faster, and it makes the peaks firmer.
  • Do not shake the can of coconut milk.  You are going to want the liquid and cream to separate. So be gentle with your can.
  • After it’s chilled, you can gently turn the can upside down and open it, so the liquid will pour off first, then you can scoop the solid cream out into a bowl
  • For this recipe, we need smooth peanut butter.
vegan peanut butter mousse in jars topped with raspberry jam
5 from 5 votes
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Vegan Peanut Butter Mousse

Looking for an easy Vegan dessert for Valentine's Day? Look no further than my Vegan Peanut Butter Mousse with aquafaba! Refined sugar-free, gluten-free and nutritious while being lick-off the spoon delicious and kids-friendly too. 
Course Dessert
Cuisine American
Keyword peanut butter and jelly dessert, vegan mousse recipe, vegan peanut butter dessert
Prep Time 20 minutes
Chilling 8 hours
Total Time 8 hours 20 minutes
Servings 4 -6
Calories 414 kcal

Ingredients

For the Mousse

  • 2/3 cups aquafaba 150 ml - (the liquid of canned chickpeas! 2/3 cups is a bit less than a 14-oz/400 g can of chickpeas))
  • ¼ teaspoon cream of tartar optional but really really recommended to speed up whipping and getting stiff peaks
  • 1/2 tsp apple cider vinegar or lemon juice
  • ¾ cups natural peanut butter, smooth 180g
  • 5 tablespoons maple syrup for less sweet, use 4
  • 5 heaping tablespoons coconut cream 100g (don’t skip that ingredient, it’s important!)

For the Raspberry Layer

  • 3 cups frozen raspberries * 300g - see notes
  • 4 tablespoons maple syrup
  • pinch salt

Instructions

  1. For the mousse:
  2. Place your peanut butter (smooth or extra smooth), maple syrup and coconut cream in a medium bowl. Whisk with a handheld whisk or a hand mixer until you obtain a smooth mixture.
  3. Don’t panic if the mixture appears to seize halfway through, it happened to me on two occasions but more vigorous mixing recovered it. If mixing doesn’t help, add a tiny splash of water or more coconut cream and whisk some more.
  4. Place the aquafaba in a clean glass or metal bowl.
  5. Using a clean bowl is very important as any grease residue will prevent the aquafaba from foaming.
  6. Add cream of tartar and vinegar (or lemon juice). Whip it until you achieve stiff peaks – you should be able to invert the bowl and the whipped aquafaba should not move. If it does, it means that it hasn’t been whipped enough and you will have to keep on going.
  7. Fold stiff aquafaba into the peanut mixture with a clean spatula until well incorporated. Do this very very gently as you don’t want to knock out the air bubbles while mixing. It's the air bubbles that turn this into a mousse instead of a pudding. The mixture will deflate somewhat but don’t worry, that’s normal.
  8. Pour the mixture between 4 small glasses and place them in the fridge for 8 hours (or overnight) for the mousse to set.
  9. For the raspberry layer
  10. Add the raspberries, maple syrup and a pinch of salt to a saucepan and cook over medium heat for 8 minutes. The berries will break down and the sauce will thicken as it cooks.  At this point, you can either strain the seeds out, puree in the food processor/blender, or leave it chunky (In the pictures, the raspberries are pureed in a blender and strained).
  11. Allow to cool before spooning onto the set/chilled mousse.

Recipe Notes

*If using fresh raspberries - add a splash of water or lemon juice to get them going in the pot (3 tablespoons or so)

 

The calories are calculated without toppings

Nutrition Facts
Vegan Peanut Butter Mousse
Amount Per Serving (1 /4)
Calories 414 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 11g69%
Sodium 225mg10%
Potassium 463mg13%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 19g21%
Protein 13g26%
Vitamin C 1mg1%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

If you tried this Peanut Butter Mousse, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

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posted in
Breakfast / Brunch Clean Eating Dairy Free Desserts Gluten free Meal Prep Recipes Refined Sugar Free Snacks Spring Recipes Summer Recipes Vegan Vegetarian
10 Comments
  1. Oh my goodness! This is going to be a hit here at the house! I can’t wait to give this a try! My hubby is going to love this recipe! So excited to make this!

  2. I love this dessert!! And I appreciate your tips about working with aquafaba – especially adding the cream of tartar so that it whips up nicely!

  3. I never would have thought to use aquafaba for a dessert like this (for one, I didn’t even know it had a name until now!). Such a cool recipe, can’t wait to try it!

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