High-Protein Peanut Butter Chocolate Mousse Pots

If you’re a peanut butter and chocolate lover, these High-Protein Peanut Butter Chocolate Mousse Pots are a dream come true! They’re silky smooth, rich in flavor, and secretly packed with plant-based protein from silken tofu. The best part? They’re incredibly easy to make and require no baking—just blend, layer, and chill!

Helpful Tips:

Texture Matters: Silken tofu is key for that ultra-creamy consistency, so don’t substitute with firm tofu.
Customize the Sweetness: If your chocolate is already sweet, you may not need maple syrup. Taste as you go!
Make-Ahead Friendly: These mousse pots set beautifully in the fridge, making them a perfect prep-ahead dessert for special occasions.

Nutrition Benefits:

Protein-Packed: Thanks to silken tofu and peanut butter, each serving delivers a satisfying protein boost.
Healthy Fats: Peanut butter and dark chocolate provide heart-healthy fats.
Naturally Sweetened: Maple syrup keeps things refined sugar-free while adding a touch of natural sweetness.

Enjoy these decadent mousse pots guilt-free—perfect for a high-protein treat or an elegant dessert!

Prep Time 10 mins

Rest Time 60 mins

Total Time 1 hr 10 mins

Ratings 5 from 1 votes

Courses: Dessert, Sweets

Difficulty: Beginner

Servings: 5

Description

If you’re a peanut butter and chocolate lover, these High-Protein Peanut Butter Chocolate Mousse Pots are a dream come true!

Ingredients

For the Base:

1/2 cups digestive cookies, crushed
1 tbsp vegan unsalted melted butter

For the Chocolate Mousse:

300 g silken tofu, drained
150 g dark vegan chocolate, melted
1 tbsp maple syrup (optional for sweetness)
1 tbsp smooth peanut butter
2 tsp pure vanilla extract
Pinch of sea salt

For the Peanut Butter Mousse:

300 g silken tofu, drained
150 g melted vegan white chocolate
1/4 cup natural peanut butter
1 tbsp maple syrup (optional for sweetness)
2 tsp pure vanilla extract
Toppings: Coconut whipping cream, Drizzle of chocolate and crushed roasted unsalted peanuts

Instructions

1. Prepare the Base:

1
In a bowl, mix the crushed digestive cookies with vegan butter until the texture resembles wet sand. Divide the mixture evenly among 5 small (5oz) serving pots or jars and press down to form a firm base. Set aside.

2. Make the Chocolate Mousse:

2
In a blender or food processor, combine silken tofu, melted dark chocolate, optional maple syrup, peanut butter, vanilla extract and a pinch of salt. Blend until smooth and creamy. Transfer to a bowl and refrigerate for a minimum 1-2 hours to set.

3. Make the Peanut Butter Mousse:

3
Rinse the blender, then add silken tofu, melted white chocolate, peanut butter, optional maple syrup, and vanilla extract. Blend until smooth and creamy. Transfer to a bowl and refrigerate for a minimum 1-2 hours to set.

4. Assemble the Pots:

4
Spoon a layer of chocolate mousse over the cookie base in each pot. Smooth the surface with the back of a spoon. Add a layer of peanut butter mousse on top of the chocolate layer.
5
Repeat the layering process until the pots are full, ending with a mousse layer of your choice. If preparing them to eat later, then cover the pots and place in the refrigerator. If eating now, top with coconut whipped topping, a drizzle of chocolate and crushed roasted peanuts. Enjoy!

Nutrition Facts

Servings 5

Amount Per Serving
Calories 570.01kcal

% Daily Value *
Total Carbohydrate 43.19g15%
Dietary Fiber 5g20%
Sugars 27.37g
Protein 16.35g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.