Gluten, Dairy & Egg Free Chocolate and Peanut Butter Mousse

serves / makes 2
0 prep time
0 mins cooking time


I find it difficult to trying to find dairy free alternatives to double cream. Two of the ingredients I use a lot as substitutes are peanut butter and chilled coconut milk. I have been trying to find a chocolate mousse style dessert that was gluten, dairy and egg free and was pleased with the result of this attempt. It’s pretty rich so you only need a little amount – I’m thinking I need to use this in some kind of chocolate peanut butter pie recipe.




  • 215ml coconut milk, chilled
  • 65g smooth peanut butter
  • 115g dairy free dark chocolate, melted


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  1. Open the can of coconut milk and mix together then chill in the fridge
  2. Beat together the chilled coconut milk and peanut butter
  3. Add in the melted chocolate and stir well
  4. Pour into individual shot glasses or espresso cups
  5. Chill in the freezer for 2 hours to set
  6. Remove from the freezer for 5 minutes before enjoying

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