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...

Servings: 4 parfaits

Author:

Prep Time
20 minutes

Total Time
20 minutes

Course:

Dessert Parfait Mousse

Cuisine:

Vegan plant-based gluten-free

🧂 Ingredients

½ cup raw buckwheat groats
¼ cup cacao or cocoa powder
2-3 tablespoons pure maple syrup, depending on desired sweetness
1 ½ cups unsweetened coconut cream*
¼ cup plus 3 tablespoons creamy peanut butter

(salted)
3 tablespoons pure maple syrup
1 tablespoon coconut oil
2 teaspoons vanilla extract

Instructions

1 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.
2 Transfer to a bowl or container and set aside.
3 Add the coconut cream to a large mixing bowl.
4 In a small mixing bowl, whisk together the peanut butter, maple syrup, coconut
oil, and vanilla extract until smooth and evenly blended.
5 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.
6 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.
7 Refrigerate for at least one hour to set the mousse.
8 Serve.

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

Course:

Cuisine:

🧂 Ingredients

Instructions

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