Creamy.
Airy. 
Chocolaty.
Crunchy.
Decadent.
What peanut butter dreams are made of…
These potent little peanut butter parfaits prove that good things are found in the simplest of combinations.
Peanut butter + chocolate = the good stuff.
To make these peanut butter mousse parfaits, you’ll need just 7 ingredients. That’s all that separates you from this glass of fluffy peanut butter decadence.
The chocolate-crumble is made by pulsing together raw buckwheat groats, cacao or cocoa powder, and pure maple syrup. You want a mixture of crushed groats and whole groats, so go easy on the food-processor pulsing, my friends.
The last step is layering the chocolate crumble and pb mousse in glasses and popping them in the fridge for a quick (but impatience-provoking) hour to set.
PrintFluffy Peanut Butter Mousse Parfait with Chocolate Crumble
- Yield: 4 parfaits 1x
Description
A vegan peanut butter mouse layered with a gluten free chocolate crumble for a rich dessert that dreams are made of.
Ingredients
For the Chocolate Crumble
- ½ cup raw buckwheat groats
- ¼ cup cacao or cocoa powder
- 2-3 tablespoons pure maple syrup, depending on desired sweetness
For the Peanut Butter Mousse
- 1½ cups unsweetened coconut cream*
- ¼ cup + 3 tablespoons creamy peanut butter (salted)
- 3 tablespoons pure maple syrup
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
Instructions
To Make the Chocolate Crumble
- Add the buckwheat groats, cacao, and maple syrup to a food processor and pulse 25-30 times to create a crumbly mixture. You want some buckwheat groats left whole and some crushed.
- Transfer to a bowl or container and set aside.
To Make the Peanut Butter Mousse
- Add the coconut cream to a large mixing bowl.
- In a small mixing bowl, whisk together the peanut butter, maple syrup, coconut oil, and vanilla extract until smooth and evenly blended.
- Add the peanut butter mixture to the coconut cream and whisk together with a hand or stand mixer with whisk attachments. Whisk for 2-3 minutes on high or until smooth and creamy.
To Assemble the Parfaits
- In small glasses or bowls, layer the chocolate crumble and peanut butter mousse. I use a pastry bag to easily pipe the mousse into the glasses.
- Refrigerate for at least one hour to set the mousse.
- Serve.
Notes
*You can use full-fat canned coconut milk or canned coconut cream, just ensure it’s unsweetened. If you use coconut milk, you’ll want to open the can and refrigerate it (uncovered) for at least 8 hours or overnight. Then, scoop off the thick cream on the top of the can and discard the watery liquid at the bottom.
**It’s best to have your coconut cream, peanut butter, maple syrup, coconut oil, and vanilla extract all around similar temperatures before whisking them together. This ensures even blending.
- Category: Dessert
- Cuisine: Vegan, Gluten-Free
Frequently Asked Questions
What type of peanut butter should I use for the mousse?
Use creamy peanut butter for a smooth and airy texture in the mousse.
How do I achieve the right texture for the chocolate crumble?
Pulse the raw buckwheat groats, cacao or cocoa powder, and pure maple syrup until you have a mix of crushed and whole groats, being careful not to over-process.
How long should I refrigerate the parfaits before serving?
Refrigerate the parfaits for at least one hour to allow the mousse to set properly.
