Sounds weird, right? This recipe tastes like a Butterfinger mousse to me. I love the silky consistency and the fact that the ingredients are wholesome and easy. I’ve eaten a low-sugar diet for a while, so this dessert isn’t super saccharine. I usually enjoy my pumpkin peanut butter mousse in the morning for a quick start to the day, or as an afternoon snack. It would be great with some cream (whipped, coconut, etc.) and a chocolate drizzle. The coconut oil is what makes the mousse turn from a thick smoothie texture when it’s initially blended, into the silky, spoonable consistency I love.
Vegan Pumpkin and Peanut Butter Mousse
1. Put into a blender:
- 1 can pumpkin
- 1 can coconut milk
- 1 cup peanut butter
- 1/3 – 1/2 cup coconut oil
- 1/4 – 1/3 cup maple syrup
2. Blend on low, and ramp up the speed until everything is smooth. If your blender doesn’t have speeds, I recommend heating up the coconut oil into its liquid state before blending. Note: all my ingredients except maple syrup are at room temp to start.
3. Pour the smooth mixture into another container and refrigerate. I like to put it in serving-size containers that I can grab and go. But scooping from one big container isn’t that big of a deal.
Notes on ingredients:
- Pumpkin: I use the organic Trader Joe’s brand that comes out this time of year.
- Coconut milk: I use the full fat kind – good fats are good! That’s what my naturopath and the internet tell me. I get them from Costco.
- Peanut butter: I use creamy, organic, Costco brand that has no sugar.
- Coconut oil: I use the giant size I can get at Costco
- Maple syrup: I use the Costco or Trader Joe’s brand, grade A, though I would love to find grade B in a bulk size.
I also love to do a raspberry version of this same recipe, but in the fall and winter, pumpkin is my fave.