This recipe for Peanut Butter Mousse is free of dairy and refined ingredients – the perfect sweet treat that also includes some healthy fats

400g tin coconut cream
1/4 cup smooth peanut butter
2 – 3 tablespoons honey (depending of how sweet you like it)
1/2 teaspoon vanilla paste or extract
pinch of salt

How to
Scoop the coconut cream off the top and discard any of the water that remains at the bottom of the tin.

Place all the ingredients in a bowl and whisk until well combined and creamy.

Pour into serving glasses or small shot glasses. Refrigerate until firm.

Serves as is or with roughly crumbed caramel popcorn or roasted nuts.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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