Decadent Dairy-Free Peanut Butter Chocolate Mousse (Low FODMAP)
This low FODMAP dessert recipe is adapted from this paleo chocolate pudding from Bojon Gourmet. This rich and creamy blender chocolate mousse requires no cooking at all. The recipe is thickened with coconut oil and nut butter, which makes it dairy-free, gluten-free, paleo, vegan and low FODMAP.
Servings 4
Ingredients
- 1 ¼ cups almond or oat milk
- 1 cup unsweetened cacao or cocoa powder
- ½ cup creamy peanut butter
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- ¼ cup melted extra-virgin coconut oil
- For serving, optional: peanut butter, whipped coconut cream or coconut yogurt, chocolate shavings, raspberries or strawberries
Instructions
- Combine the nut milk, cacao or cocoa powder, peanut butter, maple syrup, vanilla, and salt in a blender. Puree on medium speed until well mixed, about 30 seconds, scraping down the sides of the blender once or twice.
- Add the melted coconut oil and puree for another 20 seconds.
- Pour the chocolate mixture into individual cups or jars (it will firm up as it chills). Cover and transfer to the refrigerator until cool, firm and thick, at least 2 hours and up to 4 days.
- Serve with toppings if desired.