Peanut Butter Mousse Cups

Peanut Butter Mousse Cups

I love peanut butter cups. Those of you who have my cookbook More Great Good Dairy Free Desserts Naturally know the story.

Course Dessert
Cuisine American
Yields 4 servings
Author Fran Costigan


  • 7 ounces about 1/2 a water packed box firm or extra firm tofu, drained, and rinsed
  • 1/2 cup pure maple syrup, grade A dark
  • 1/3 cup smooth sugar-free peanut butter
  • Topping: 4 to 5 ounces 70% chocolate, melted with 1 teaspoon coconut oil (optional)


  1. To prepare the mousse, crumble the tofu into a food processor and process 1 minute. Add the maple syrup and process 1 minute. Clean the sides of the bowl with a spatula, and add the peanut butter.
  2. Pulse the processor a few times, and then process until the mixture is perfectly smooth and creamy, with no signs of tofu visible.
  3. The mousse is ready to serve, but I find refrigerating it for about 30 minutes to allow the flavors to bloom.
  4. Refrigerate in a covered container for up to 3 days. Serve chilled. or at room temperature. Mousse can be frozen (and defrosted too).

Recipe Notes

Ideas for serving:

Scoop the chilled peanut butter mousse into a serving dish. Pour enough of the melted chocolate over each serving, so that you make Chocolate Peanut Butter Cups. The chocolate will harden.