Description
A vegan peanut butter mouse layered with a gluten free chocolate crumble for a rich dessert that dreams are made of.
Ingredients
Scale
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