Can you believe these creamy, delicious, and healthy parfaits require only FIVE ingredients??!!
They’re also vegan, refined sugar-free, and 100% Trey approved!!
First up, we have our avocado chocolate mousse from The Roasted Root. I swear you can’t taste the avocados AT ALL – they just make the mousse so luscious and decadent. They’re whipped up with some coconut milk, cocoa powder, and a sweetener of your choice. (I used honey, but maple syrup and agave nectar also are great choices and make this completely vegan!)
The peanut butter mousse from Minimalist Baker calls for peanut butter, coconut milk, and a sweetener of your choice. (Again, I used honey.)
It works out so perfectly to make both of these mousses together because the peanut butter mousse calls for the solid cream from the top of the coconut milk, and then the chocolate mousse uses the liquid at the bottom of the can!
These parfaits are my kind of Halloween treat! I love rich desserts like this, but I’ve never really liked candy. When I went trick-or-treating when I was little, I would save the Reese’s Peanut Butter Cups and give the rest away. Obviously, I still think chocolate and peanut butter is one of the best combinations ever.
These vegan, healthy desserts would come to your Halloween party dressed up as a dessert typically laden with heavy cream, sugar, eggs, and sometimes even butter. I think they would be so cute as little dessert shooters for Halloween parties!! Just layer the parfaits in shot glasses and top with festive sprankles!
Vegan Chocolate Peanut Butter Mousse Parfaits
|Prep:||Yield: about 4||Total:|
These delicious Halloween treats are vegan, refined sugar-free, and require only 5 ingredients!
- 2 large avocados, peeled, pitted, and halved
- 1 can full-fat coconut milk, chilled overnight
- 1/2 cup unsweetened cocoa powder
- 1/4 Tbsp. creamy natural peanut butter
- 1/3 cup plus 3 Tbsp. maple syrup, agave nectar, or honey (if not vegan)
- sea salt, to taste
- sprinkles (optional)
- For the peanut butter mousse, open the can of coconut milk without tipping it. Scoop out all of the solid cream from the top of the can into a chilled bowl. Beat the coconut cream for about 45 seconds with a mixer, or until it's beginning to get fluffy. Add the peanut butter and about 3 Tbsp. of your sweetener and mix until combined. Season with salt to taste. Put the bowl in the refrigerator while you make the chocolate mousse.
- For the chocolate mousse, add the avocados, 1/4 cup of the coconut milk liquid from the bottom of the can, 1/3 cup of your sweetener, and the cocoa powder to a food processor. Mix until very smooth. Season with salt to taste.
- Layer the chocolate and peanut butter mousses in a glass. Refrigerate for about an hour.
- Garnish with sprinkles and/or plain coconut whipped cream, if desired!
I just want to cannonball right in there!
Peanut butter mousse recipe from Minimalist Baker.
Chocolate mousse recipe from The Roasted Root.