All-Vegan Chocolate and Peanut Butter Mousse

Mousse 1 ready


Gotta love this. Creamy, rich, and dark–but not so decadent–this chocolate mousse is not only low in calories and GI (glycemic index), but it is actually good for your cholesterol levels. That’s because it’s not entirely fat-free–as a matter of fact, it is full of good fats. Not to mention that one serving contains about 10% of your recommended daily intake of iron (non-heme iron, that is).

AND the entire process takes only five minutes!

It probably sounds too good to be true, but you can go ahead and try it, and make the judgment yourselves. You can craft out so many versions of this sweet treat, but this version is the one with peanut-butter–sort of like a vegan Reese’s.

mousse 3

This mousse can also be used as a pie or tart base, and it goes really well with a few crunchy breadsticks (a healthier version of the retro “Yan Yan” or the Italian “Nutella and Go” snack).

What I really love about these chocolaty peanut-buttercups that they’re a great way to get my toddler to eat avocadoes (one of the rare fruits that she holds an apprehensive attitude toward). The black, creamy hass avocadoes make a better option than the hard green ones, and that’s because the taste sort of shies away into the background, thereby blending well with the other ingredients. However, the green avocadoes may have a bitter “green” taste that may act as a party pooping agent. Remember, we dubbed the mousse as healthy, not as “garden fresh!”

Of course, omit the peanut butter in any cases of nut allergy.

And I use agave here instead of sugar. Golden, glorious, organic agave syrup, an all-natural sweetener usually touted as diabetic friendly since it doesn’t tend to spike up your blood sugar levels. True, it’s still a sweetener, but it ranks lower than most sugars on the glycemic index.

Vegan chocolate peanut butter mousse NFL

Ok enough with the description/info. You’ve got only five minutes to do this, so go and grab:

2 ripe hass avocadoes

1/3 cup organic agave syrup

1 tbsp vanilla extract

1/2 cup organic cocoa powder

3 tbsp dark chocolate bits

2 tbsp peanut butter (choose a brand that doesn’t use hydrogenated oil)

Mix all the ingredients in the food processor until smooth (around 2-3 minutes). Chill for around 2 hours.

Makes 8 mousse cups (5*3*8 cm)

Enjoy it, and let us know what you think!


Categories: Desserts, Recipes, Vegan


  1. Vegan Chocolate-Walnut Mousse | Beyond Zucchini - September 10, 2014

    […] And voila, all of a sudden, this sweet potato-based chocolate mousse became an instant favorite, ranking higher than my previous chocolate-peanut butter mousse recipe. […]


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