Description

This Vegan Peanut Butter Mousse with Chocolate Ganache is a dream come true for chocolate and peanut butter lovers. Creamy silken tofu blends into a rich, dairy–free mousse that’s perfectly sweet and nutty, then topped with a smooth, luscious dark chocolate ganache made with coconut cream. It’s a no–bake, plant–based dessert that’s quick to make, naturally sweetened, and indulgent without compromise.

Ingredients

350 grams silken tofu
3-4 tbsp smooth peanut butter (to taste)
3-4 tbsp agave syrup (or maple syrup or powdered sugar) to taste
1 tsp vanilla paste or extract
1 pinch salt

For the Chocolate Ganache:

100 grams 70% dark chocolate chips (or chopped dark chocolate)
400g can full-fat coconut milk (chilled overnight; use only the solid cream)

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Instructions

In a blender, combine silken tofu, peanut butter, sweetener, vanilla, and salt. Blend until completely smooth and creamy. Adjust sweetness or peanut butter flavor as desired.
Spoon mousse evenly into small jars or dessert glasses. Cover and refrigerate while making the ganache.
Melt the chocolate in a microwave-safe bowl or double boiler until smooth.
Whisk in the chilled coconut cream (scoop only the solid part from the can). Stir until fully combined into a thick, glossy ganache. A small amount of liquid is fine.
Pour the ganache over the chilled mousse layers. Refrigerate for at least 1 hour until set.
Serve cold and enjoy every decadent spoonful.

Notes

Silken tofu gives the mousse its ultra-smooth texture—don’t substitute with firm tofu.
You can use maple syrup or powdered sugar depending on preference.
For extra indulgence, top with crushed peanuts or flaky sea salt before serving.

Prep Time: 10 minutes
Category: Dessert
Method: No-Bake / Blending
Cuisine: Vegan / Plant-Based