Recipe: Peanut Butter Mousse Cups

Ingredients

1 14-ounce can full-fat coconut milk or coconut cream (chilled in the fridge overnight)
¼ cup natural, salted peanut butter
¼ cup powdered sugar

Chill a large mixing bowl for 5 minutes in the freezer.
Scoop out the cream from the coconut milk can and beat for 30 seconds.
Add powdered sugar and whip again, then stir in peanut butter and refrigerate.
Melt chocolate chips over a double boiler or in the microwave, then stir in coconut oil.
Arrange muffin liners in a mini muffin tin and coat the insides with melted chocolate.
Refrigerate the chocolate-coated liners for 10 minutes to set.
Spoon in peanut butter mousse and flatten the tops, then freeze for 10 minutes.
Drizzle or cover the tops with remaining chocolate and refrigerate to set.

Servings

Calories

196

Total fat

14g

Total carbohydrates

16g

Total protein

1.4g

Sodium

17mg

Cholesterol

0mg