For the peanut butter mousse:
14 oz. can of coconut cream (do not confuse with coconut milk, it is not the same thing)
1/2 cup of smooth, unsweetened, natural peanut butter
1/3 cup of maple syrup
2 bananas, peeled
2 tablespoons of coconut oil

For the toppings:

3/4 cup of non dairy, semi sweet chocolate chips
3/4 cup of gluten free old fashion oats
3/4 cups of unsweetened coconut flakes

In a blender, mix all of the mousse ingredients until smooth. Place in a bowl and refrigerate for at least two hours to let it set. Once the mousse is set, split 1/2 of the mixture into 4 medium or small size parfait glasses. Sprinkle 1/2 of the toppings evenly on top of each glasses. Repeat the process with the other half, layering it on top of the mouse/toppings so that you should have it in this order from the bottom: a layer of mousse, a layer of toppings, another layer of mousse and toppings on the very top.


A light and tasty dessert option that’s also vegan-friendly!

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