In a never-ending quest to make fun things for my grands with food sensitivities, peanut butter mousse layered with strawberry jelly right here right now.
Dairy free. Vegan. Gluten free. No refined sugar. Raw. Cute. Individual servings. Kid-friendly. Easy. Creamy and decadent.
Not overly sweet but very dessert-like. Fun for the whole family. Healthy.
Please stop me from talking in short sentences.
Oh. FIVE ingredients. (!)
You guys. These were a serious hit at my house! Positively yummy!
The only negative I can think of is that you have to start the day before, but it’s still a cinch to put together.
Okay, one more negative. This only made 3 servings when using 8-ounce mason jars (they held one cup of water each exactly). So if you want more servings, you’ll need to use smaller containers.
I really thought that coconut whipped cream and peanut butter would not taste good together, but I was wrong, wrong, wrong. It’s VERY good.
Read my notes and it will all make sense.
–EDIT: Ooops! I claimed this was vegan, but then I realize I put honey in it. Okay, I have a solution and I have noted it in the recipe. I didn’t mean to make false claim. Sorry!
–First, the jelly is raw. And soooo easy to make. It needs to be made the day before so it has time to gel and thicken. The chia seeds will do that. As a bonus, they provide extra nutrition. Plus, raw enzymes from raw fruit.
I didn’t add any honey or sweetener to the jelly but you could. It totally works with the sweet mousse, but if I was just eating it on toast, I would probably want it sweeter.
–If you have never made whipped coconut cream, it can be tricky, but it is just heavenly. Here are some tips.
- Use full fat coconut milk or coconut cream. I have never used coconut cream, only coconut milk, but many people use the cream. And we’re not talking cream of coconut which is completely different. It actually says coconut cream.
- Do not shake the can. You are going to want the liquid and cream to separate. So be gentle with your can.
- It needs to be really cold and chilled, so do that in the coldest part of your fridge overnight.
- After it’s chilled, you can gently turn the can upside down and open it, so the liquid will pour off first, then you can scoop the solid cream out into a bowl. Or you can just open the regular way and scoop out the solid cream.
- Occasionally you might get a can that just won’t separate, and that’s usually due to different manufacturers or the fat content in the milk.
- You can use the liquid in smoothies and other things. (Stay tuned for a recipe soon that does just that!)
- You can sweeten coconut whipped cream with pretty much any sweetener: powdered sugar, honey, maple syrup, etc.
–How much this makes will depend on the size of your jars and how much hardened cream you get from each can.
–If you want it more peanut buttery, you can increase the peanut butter, but I found 2 heaping tablespoons was enough. You can also make it sweeter by adding more honey, but I found 1 tablespoon was enough. I like crunchy peanut butter so that’s what I used.
–I’m sorry about it only making 3 servings, but make your servings smaller and you will have more.
- 2 (14-ounce) cans full fat coconut milk or coconut cream
- 2 cups sliced fresh strawberries
- 2 tablespoons chia seeds
- 4 heaping tablespoons organic natural peanut butter (creamy or chunky)
- 2 tablespoons raw honey (use maple syrup if making this vegan)
- The day before, place the coconut milk in the fridge overnight. (Do not shake the can!)
- Process the strawberries and chia seeds in a food processor until smooth. Transfer to a jelly jar with lid and place in fridge overnight.
- The next day when you’re ready to make the mousse, open the cans of coconut milk and scoop out the firm solid cream on top into a bowl and beat on medium-high speed until light and fluffy like whipped cream. Reserve the liquid for another use. Beat in the peanut butter and honey.
- Layer spoonfuls of mousse and jelly in small mason jars. I got about 3 servings out of this, but it will depend on the size of your jars. Refrigerate for one hour before eating.