Smooth, creamy and ready in an instant: “Reese’s” Mousse! Without the dairy or sugar. Rich chocolate peanut butter fluff made with natural ingredients (Low-Carb, Keto & Vegan) Jump to Recipe
Originally published May 1, 2018. Updated October 18, 2021
Peanut Butter & Chocolate: A Forever Classic Flavor, Made Healthier!
This classic combination NEVER gets old. Peanut butter and chocolate will always be the greatest pair. Don’t you agree??
What is it about Reese’s flavor? Is it the slight saltiness and creaminess of the peanut butter? The slight bitterness and sweetness of the chocolate? How is it so good??
Traditional “Reese’s” desserts are absolutely packed with SUGAR, dairy and gluten, and tons of additives and funky stuff, with little nutritional value.
This recipe, however, is secretly wholesome. Made with just a few simple, real food ingredients to nourish your body. And with just 3 net carbs per serving!
Did you know raw cacao powder is FULL of antioxidants and NO sugar! #winning
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I tried a Reese’s for the first time in YEARS and here’s what happened
Ok here’s my confession of the week: I ate a “REAL” Reese’s peanut butter cup. (GULP. I know, haha) Someone gave one to my daughter at a play we went to on Saturday with a whole bunch of other candy (side rant– WHY do people insist on giving my kids candy EVERYWHERE we go? School, ballet, every dang place?! lol)
So with all the mom-ninja skills I could muster, I snuck a Reese’s cup out of the bag while she wasn’t looking on the drive home. It had been a long, very very long time since I tasted an actual peanut butter cup, and I wanted to know what they tasted like. You know, for RESEARCH PURPOSES. (And I was absolutely starving.)
And you know what? It was sickening lol!! Like someone made a disc of pure SUGAR held together with a little peanut butter. So sweet I could only stomach a small bite. And even that made me feel sick. What was I thinking all those years of devouring candy?!
Moral of the story: MAKE YOUR OWN HEALTHY REESE’S TREATS. Then the other stuff won’t even taste good anymore. Isn’t it incredible how your taste buds change?? You don’t need all that sugar. The end, ha.
So Many Reese’s Recipes!
It’s no secret I have a Reese’s obsession. That has always been my favorite candy. PB + Choc always and forever. <3
And I know I’m not the only one who shares this love affair. I know you feel me. My recipes for Peanut Butter Bark, Healthy Reese’s Cups, Reese’s Freezer Fudge, and Peanut butter Cup Cheesecake have been CRAZY popular.
I’m totally going to make a healthy Reese’s ICE CREAM recipe soon. Heck.Yes. Update: Here’s the Healthy Reese’s Blast Ice Cream Recipe, my all-time favorite!!
I have no plans of stopping the healthy Reese’s recipes anytime soon 😀 Because there is nothing better than junk food turned into a health food!
4 Simple Ingredients
Made with stuff you can feel good about. And these are common pantry staples I keep on hand pretty much all the time.
- Coconut Cream (from a can of coconut milk, or just a can of the cream itself)
- Natural Peanut Butter
- Cacao Powder
- Pure Stevia Extract
Need a substitute? No worries! Scroll below for alternative sweeteners and more easy ingredient swaps!
This recipe is naturally dairy-free and vegan as written. If you want to make it Paleo, swap the peanut butter for sunbutter, almond butter, or another nut/seed butter that you like.
How to Make Chocolate Mousse in 2 Minutes
To make this creamy delicious mousse, all you have to do is put all the ingredients in a mixing bowl and WHIP.
2 minutes from start to finish. SO EASY. So quick!
- Scoop the cream from a can of coconut milk. Just the solid white part, like in this video.
- Use an electric mixer to whip the cream until it’s soft and fluffy – about 10 seconds.
- Add the remaining ingredients, and whip until it’s all incorporated.
- Always taste and adjust to your liking.
- If you wanna make your mousse extra pretty, add a dollop of whipped coconut cream and some chocolate shavings. Because pretty food tastes better than plain food, haha 😉
TIPS for Best Results
Don’t forget to be prepared. For the best results, you’ll need to use a can of coconut milk that has been refrigerated so that the cream rises to the top and separates from the coconut water. (Save the leftover water to make a smoothie! It’s loaded with electrolytes.)
The best way to be prepared? Keep several cans of coconut milk in your fridge at *all times*. Ya know, in case of a Reese’s emergency.
My GO-TO brand I always use is Thai Kitchen coconut milk. It’s reliable and trustworthy to make good cream that consistently separates the cream from the water (and you don’t want any water in your mousse!)
1 Ingredient Sugar-Free MAGIC
I have started using this pure stevia powder a lot more lately and I’m absolutely LOVING IT.
The taste is so pure. No chemical or weird aftertaste. Just natural sweetness that comes from a PLANT.
Remember with pure powder, it only takes like a *dusting*. You don’t need much at ALL. And that also means that big bag lasts for like.. years! Awesome.
It’s not only delicious but versatile! I use this stevia powder to make delicious low-carb ICE CREAM, Cinnamon Bread, Poppyseed Bread, Lemon Cake and MORE. It can be used in SO many recipes – anywhere that uses liquid drops or syrup you can use this powder!
Instead of pure stevia powder, you can use a couple of teaspoons of any powdered sweetener OR about 8-10 drops of concentrated liquid sweetener that you like. Here are some of my favorites:
- Lakanto powdered monkfruit/erythritol (or use the classic granules and blend it to make homemade powder!)
- Besti powdered allulose/monkfruit
- Lakanto liquid monkfruit drops
- Vanilla Stevia Drops
- For non low-carb, use powdered coconut sugar.
Instead of coconut cream, you can probably use heavy cream (whipped) or a dairy-free cream that whips like dairy. To make it, mix the peanut butter, cacao and sweetener in a separate bowl. Whip the cream to stiff peaks and fold in the peanut butter cacao mixture.
Instead of raw cacao powder, you can substitute regular cocoa, but it will change the flavor slightly since it’s not as strong – you may want to add more. Adjust to taste.
How to Store Homemade Mousse
This mousse stays fresh in the fridge for about 5-7 days. Keep it in an airtight container.
It can also be frozen for longer storage. If frozen, thaw on the counter or in the refrigerator until softened again.
This recipe makes 4-5 small but filling servings. The recipe can easily be doubled or tripled if needed.
It can also be portioned out into individual servings and stored/frozen for when you need a treat. Stash it in the freezer for when the chocolatey peanut buttery craving strikes. Enjoy!
If you make one of my recipes, be sure to tag me on Insta @emily.likes.food #prettypies! I love seeing what you create 😀
Healthy "Reese's" Mousse (Keto, Vegan)
- (Use a can of coconut milk that has been refrigerated overnight to separate the cream OR a can of cream only) Carefully scoop out the solid cream into a mixing bowl.
- Add remaining ingredients and whip with a hand mixer about 1 minute until fully incorporated.
- Taste and add more sweetener or cacao, if needed.
- Divide into 4-5 bowls. Optional - garnish with whipped coconut cream and chocolate shavings. Chill for 15 minutes, if you like. Enjoy!
Want more healthy low-carb recipes?
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