Healthy Chocolate Peanut Butter Mousse
Healthy Chocolate Peanut Butter Mousse — none of the sugar, heavy cream, cream cheese or butter, but all of the sweetness, creaminess, thickness and richness. Seriously now. You’d never know this is actually good for you!
This Chocolate Peanut Butter Mousse is… sweet, yet sugar free… flavorful, yet vegan and dairy free… creamy, yet lower in calories and fat than typical mousses. Oh, and it’s high fiber and high protein too! BOOM BOOM POW.
This Chocolate Peanut Butter Mousse has layers of flavor. From the chocolate to the peanut butter to the hint of vanilla and touch of salt.
Each bite has like, the most foodgasmly-delicious chocolatey goodness to ever meet your pie hole. I’m serious about that too.
I originally made this mousse because I was thinking about blending up a batch of my Peanut Butter Mousse. You know, just to keep on hand. Buuuut… I was kinda craving chocolate a little bit?
(ehem, understatement of the year, ehem)
So I just added some dark cocoa powder to the recipe and BAM! I got an incredibly thick, rich, how-is-this-not-a-diet-bomb Chocolate Peanut Butter Mousse.
Try it. Try it now! You need to 😉
Healthy Chocolate Peanut Butter Mousse
Ingredients
- one 16oz container Firm Tofu
- 2¼ cups Unsweetened Vanilla Almond Milk (use 2 cups for a thicker mousse)
- 2 tsp Vanilla Creme-Flavored Stevia Extract
- 240g (2 cups) Peanut Flour
- 30g (6 tbs) Unsweetened Dark Cocoa Powder
- ¼ tsp Salt
Instructions
- Drain the container of tofu and place the tofu block on paper towels to drain. Press as much liquid out of the tofu as possible (you’ll need to change the paper towels a couple times). My block of tofu weighed 356g after pressing all the liquid out.
- Place the tofu, almond milk and stevia extract in a large blender. Puree until smooth.
- Add the peanut flour, cocoa powder and salt to the blender. Puree until smooth. Scrape down the sides of the blender and puree one more time (the texture should be like a pudding right now, but it firms up after refrigerating overnight). Pour the batter into serving bowls, cover with plastic wrap and refrigerate overnight.
- Serve with freshly sliced strawberries, bananas, a sprig of mint, a dash of cocoa powder or spoons alone!
As a comparison, here is the nutrition label for Taste of Home’s Chocolate Peanut Butter Mousse.
Oh my GOD guys… are you seeing the same labels I’m seeing? The original recipe has 1,010 calories per cup while my recipe has only 260. The original recipe also has 83g of fat (and 35g of saturated fat!) along with 35g of sugar (nearly 3 tablespoons). All of that in one sitting? No thanks.
I’ll take a bowl of my Healthy Chocolate Peanut Butter Mousse instead. A big bowl please.
Thank heavens I live alone right now so I got all this peanut buttery goodness to myself. It didn’t last long, even though it’s just me. Kinda makes me wonder how long this will last in YOUR home 😉
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With love and good eats,
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– Jess
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Indulge − no strings attached!
This looks amazing and what a calorie saving, that has to be worth the effort!
ABSOLUTELY! I usually hate using tofu because draining and pressing it is really annoying… BUT it’s totally worth it for this mousse. It’s just TOO good 😉
-Jess
Looks yummy! Can you use almond meal instead of the peanut flower?
I’m afraid almond meal won’t work in place of the peanut flour. Peanut flour absorbs a lot of liquid, similar to coconut flour, and it adds a lot of flavor to the mousse. With almond meal, a less flavorful nut, you might be able to detect the tofu.
-Jess
Do you think I could substitute PB2 for peanut flour? I can’t seem to find peanut flour in any stores and didnt want to have to order it online. Thanks
I’m sure PB2 would work just fine in place of the peanut flour! I hope you like the Chocolate PB Mousse Jill! 🙂
-Jess
Oh my god this looks amazing! Since I devoured your regular PB Mousse, I have no doubts about this recipe 🙂
Thank you for always putting so much effort in your recipes!
Love from Germany <3
YAY! I’m so glad you liked my Peanut Butter Mousse recipe 😀
I hope you like this chocolate version just as much as that one! 🙂
-Jess
YUM
Your recipes are great!!! Can we replace the tofu with something else not necessarily vegan?
Thanks so much Tatiana!! 🙂
I’m afraid there isn’t a good substitute for the tofu as it’s one of the main ingredients. I’m not vegan but I really love this mousse!
If you feel up for some recipe testing, you can try replacing it with plain Greek yogurt 🙂
I hope you like the recipe!
-Jess
This looks amazing. My family has a lot of food allergies, and some of us can’t do almond milk. What would a good substitute be for that? IF any? I notice you use almond milk a lot, so a substitute would be helpful! Thanks! This blog is amazing.
Thanks! You can replace the almond milk with whatever milk you and your family prefer 🙂
If there are no allergies to coconuts, try coconut milk! If there are no allergies to dairy, try organic milk! Any other milk can replace the almond milk, but preferably one that’s slightly thick and creamy (coconut milk, organic whole milk, etc.).
Hope this helps Tawnya!
-Jess
Hey, darling! Quick Question: What do you think might happen if I were to use soft tofu instead of firm?
The mousse will be more of a pudding, but maybe just add ~2 more tablespoons of the peanut flour to make it thicker 🙂
I hope you like the recipe!
-Jess
I just made this for the first time. I couldn’t find peanut flour so I used the equivalent measurement of regular PB2. I used the Sweet Leaf brand vanilla creme Stevia sweetener, and in retrospect, would probably just use regular pure vanilla extract and some Truvia for baking (which we use in our coffee daily). This is SO creamy and the peanut flavor is prevalent, you don’t taste the tofu, but I did get a little bit of a bitter aftertaste, not sure if it’s from the Stevia sweetener or the dark choco powder. I literally JUST put it in the fridge so I’m excited to see how it tastes when it’s had some time to chill together for a while. Regardless of the slightly bitter aftertaste, it’s delicious and a wonderful alternative to the full-fat oatmeal/choco chip cookies and homemade carrot cake that are being served at our family dinner tonight. I’m trying hard to get back into a healthy lifestyle and lose some extra pounds, so thank you! What a brilliant swap recipe for those of us with a sweet tooth!
Oh good I’m glad you had a chance to try the recipe! I’m not sure why the mousse was bitter, it could be the dark cocoa powder (if you’re not used to dark cocoa, maybe try Dutch processed cocoa next time… dark cocoa takes some getting used to). Congrats on getting back into the healthy lifestyle! Have an awesome week 🙂
-Jess
Oh, I’ve tried it yesterday! It’s absolutely delicious! Thanks a lot for the recipe!