Description
A rich, high-protein vegan dessert combining silky silken tofu and smooth peanut butter, topped with a deep cocoa coconut ganache. This no-bake recipe uses plant-based pantry staples to mimic French mousse techniques while delivering a gluten-free, cruelty-free, and indulgent treat perfect for any occasion.
Ingredients
350 grams silken tofu
1 cup smooth vegan peanut butter
1/2 cup agave syrup or maple syrup
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
400 ml full-fat coconut milk (chilled overnight)
1/2 cup dark chocolate chips (70% cocoa)
1–2 tablespoons maple syrup (for ganache sweetness)
Instructions
Scoop chilled coconut milk into a bowl, let sit until the cream separates.
Blend tofu, peanut butter, agave/maple, vanilla, and salt until completely smooth.
Pour mousse into 4 serving dishes, cover, and chill for 1 hour.
Whip coconut cream with chocolate chips and 1-2 tbsp maple syrup until thickened.
Spread ganache over mousse, refrigerate for 20 minutes before serving.
Notes
Silken tofu must be used for the smooth texture
Coconut milk needs to chill overnight to separate cream
Adjust sweetness by adding more agave/maple if desired
Store covered in refrigerator for 3-4 days
Serve chilled, garnished with fresh berries or toasted coconut flakes for added flair
- Prep Time: 15
- Cook Time: 5
- Category: Reese’s Cups & Copycat Peanut Butter Chocolates
- Method: Blending and Chilling
- Cuisine: Plant-Based / Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 22g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 13g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg