Vegan No-Bake Peanut Butter Mousse Cups
These elegant individual desserts feature a light, airy peanut butter mousse nestled in homemade chocolate cups. The mousse is made with whipped coconut cream for a silky texture, while natural peanut butter provides rich, nutty flavor. Perfect for dinner parties or special occasions when you want an impressive dessert without turning on the oven. The chocolate shells add a satisfying crunch that contrasts beautifully with the smooth mousse filling. Make ahead for easy entertaining.
Ingredients
- 1 14-ounce can full-fat coconut milk or coconut cream, chilled in the fridge overnight
- ¼ cup natural, salted peanut butteralmond butter1:1nut-free if tree nuts okaypeanuts-freeadds dairy
different flavor profile
Full guide → - ¼ cup powdered sugar
- 1 ¼ cups semisweet dairy-free chocolate chips
- 1 Tbsp coconut oil
Instructions
- 1
Chill a large mixing bowl for 5 minutes in the freezer
- 2
Remove lid from coconut milk can and carefully scoop out the cream, reserving clear liquid for other uses
- 3
Beat coconut cream for 30 seconds, then add powdered sugar and whip again
- 4
Add peanut butter and stir well, then refrigerate
- 5
Melt chocolate chips over a double boiler or in the microwave in 30-second increments
- 6
Once melted, stir in coconut oil
- 7
Arrange 14 mini paper muffin liners in a mini muffin tin or on a plate
- 8
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
- 9
Refrigerate for 10 minutes to set
- 10
Spoon in 1 Tbsp amounts of peanut butter mousse and pat on the counter to release air bubbles and flatten the tops
- 11
Freeze for 10 minutes
- 12
Drizzle or completely cover the tops of the cups with the remaining chocolate
- 13
Place back in the refrigerator to set once more
Tips
Chill the coconut milk can overnight for best separation between cream and liquid.
Use a small brush to evenly coat the paper liners with chocolate for clean, professional-looking cups.
Pat the filled cups on the counter to eliminate air bubbles and create smooth, even tops.
Good to Know
Refrigerate covered for up to one week or freeze for longer storage
Can be made up to one week in advance and stored covered in refrigerator
Serve chilled directly from refrigerator or let sit 5 minutes if frozen
Common Mistakes
Don't skip chilling the coconut milk overnight or the cream won't separate properly
Avoid overbeating the coconut cream to prevent it from breaking
Substitutions
Vegan Options
Nut-Free Alternatives
different flavor profile
Full guide →General Alternatives
FAQ
Can I use regular chocolate chips instead of dairy-free?
Yes, but the dessert will no longer be dairy-free. The recipe will work the same way with regular semisweet chocolate chips.
What if my coconut milk doesn't separate?
Try a different brand next time, as some don't separate well. You can still use it but the mousse may be less thick.
How long do these keep in the freezer?
They'll keep for up to 3 months in the freezer when properly wrapped. Thaw in refrigerator before serving.