Peanut Butter Mousse and Chocolate Crumble Parfait #VEGAN
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5 from 1 vote

Peanut Butter Mousse & Chocolate Crumble Parfait (vegan, gf)

These vegan peanut butter mousse & chocolate crumble parfaits are fluffy, peanut buttery, creamy, airy, chocolaty, crunchy, and decadent. Basically, they're what PBC (i.e., peanut butter chocolate) dreams are made of...
Prep Time20 mins
Total Time20 mins
Course: Dessert, Mousse, Parfait
Cuisine: Gluten-Free, plant-based, Vegan
Servings: 4 parfaits

Ingredients

For the Chocolate Crumble

  • 1/2 cup raw buckwheat groats
  • 1/4 cup cacao or cocoa powder
  • 2-3 tablespoons pure maple syrup, depending on desired sweetness

For the Peanut Butter Mousse

  • 1 1/2 cups unsweetened coconut cream*
  • 1/4 cup plus 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.