Chocolate Peanut Butter Mousse

Chocolate peanut butter recipe.jpg


For the date caramel:

  • 20 pitted dates, soaked 20 minutes in hot water
  • ¼ tsp salt

For the PB mousse:

  • 1 ½ cups good quality coconut cream, chilled
  • 3 tbsp Fix & Fogg Dark Chocolate Peanut Butter
  • 2-3 tbsp rice malt syrup, to taste

For the ganache:

  • 100g dark chocolate (70-85%)
  • 100ml coconut cream


For the date caramel:
Drain the hot water from the dates.
Blend dates and salt in food processor until smooth – pass through a sieve if date skin remains. Place date caramel in the fridge to cool.

For the Peanut Butter mousse:
Blend all ingredients together until completely combined and smooth.

For the ganache:
Bring coconut cream to a simmer, then pour over broken up chocolate.
Let sit for 5 minutes and then stir until smooth and combined.

Layer mousse, caramel, and ganache in a glass to serve.


Roman Jewell