Peanut Butter Chocolate Mousse with Dark Chocolate


For the Mousse:

  • 1 C. Peanuts, soaked for 4 hours and drained
  • ½ C. Water
  • ¼ C. Cocoa Powder
  • 1½ Tbs. Agave
  • 1½ Tbs. Maple Syrup
  • 1½ Tbs. Creamy Peanut Butter (salted or unsalted)
  • 1 Tbs. Coconut Oil, melted
  • ½ Tsp. Vanilla Bean Paste or Extract

For the Chocolate Topping:

  • 6 Tbs. Cocoa Powder
  • 2 Tbs. Coconut Oil, melted*
  • Sweetener to Taste (I used 15 drops of liquid Stevia)
  • Finishing Salt or Sea Salt & Fresh Raspberries for Garnish (optional)


  1. Combine all of the ingredients for the mousse in the bowl of a food processor.
  2. Process the mixture for about 4 minutes, scraping down the sides of the bowl every so often.
  3. Portion the mousse into 4 small dishes and place them in the fridge while you prepare the topping.
  4. For the chocolate, stir the melted coconut oil and cocoa powder together until no lumps remain. Add the sweetener to taste and stir again.
  5. Pour approximately 1½ Tbs. of the chocolate over each dish of mousse and return to the fridge for about 15 minutes to allow the chocolate topping to harden slightly.
  6. Sprinkle with finishing salt or sea salt (optional), then place the mousse back in the fridge for at least 30 more minutes until the mousse has chilled and thickened.
  7. Top with a fresh raspberry for a pop of color and enjoy!
*I received some feedback that the chocolate topping can be a bit crumbly, which is certainly not ideal. The ratio listed in the recipe is one that works for me (I make it several times a week when I have a chocolate craving!), but it’s key to use level tablespoons of the cocoa powder. If you find that the topping is still too thick, I recommend adding an additional 1-2 Tbs. of melted coconut oil until the texture is similar to chocolate syrup.