Toasted coconut peanut butter mousse

Toasted coconut peanut butter mousse

This post was created in partnership with Califia Farms.


I had every intention of coming here today with a banana cake. One that’s tall and top-heavy and, as a result, makes for slices that topple over the instant you try to balance them upright on a plate. A banana cake that’s smothered in peanut butter hot fudge sauce and sprinkled with coconut and dry roasted peanut confetti, and – yes, in case you were wondering – it’s outta-this-world delicious. It was the very last thing I made in our old kitchen (RIP) and one of the things I’ve been itching to make in our new one. And because I was hell bent on sharing it with you today, I have bananas in varying stages of decay sitting in an enamel bowl on our countertop. But then, after spending a good chunk of Sunday morning lurking on the forums on bodybuilding.com (suuuuch a creep), I decided I was going to attempt to eliminate refined sugar for an entire week. And then I decided that making a banana cake probably wouldn’t be the best way to ease into a week-long sugar detox (it starts on Monday) (AAAHHHHH).

I know what you’re thinking.* 1) You’re batshit crazy and 2) why? WHY??? Hear me out.

Remember that New Year’s resolution you guys probably thought I wouldn’t keep because no one ever keeps NY resolutions longer than, like, two months? Well, I proved all of us wrong because I’ve kept pretty damn good on my commitment to treat my body better. Although, I’m not gonna lie – I was 99% certain I’d be back to my torturous running ways by the end of winter because, ya know, you can’t teach an old dog new tricks. Except I did learn some new tricks. Like how to train properly and eat intuitively. And in the process I went from caring way too much about my jiggly thighs and cellulite to giving absolutely zero shits about my jiggly thighs and cellulite. Do you have any idea how good it feels to no longer let those things define me? It feels pretty damn good; it feels like I won.

Anyway. The sugar thing. Every month I’ve been making adjustments to my diet, training routine, supplementation, etc. And earlier last month I realized I have a serious lack of energy if I do my workouts later in the day. Turns out it’s probably one of two culprits: sugar or coffee. And because I’m not crazy enough to give up coffee just yet (I actually think I’d rather chew off my left hand – my good hand – than give up coffee), I’ve started slooowly removing refined sugar from my diet and, in the process, realized that sugar is all over the damn place. It’s in your coffee creamer. Salad dressing. Ketchup. Peanut butter. Yogurt. Marinara sauce. Fabanaise. Sandwich bread. Kale chips. FREAKIN’ KALE CHIPS! Don’t believe me? Look. And then, if you’re interested, spend a few days adding up how much sugar you unintentionally consume. For me, it was upwards of 50 grams a day. Do you know how much 50 grams of sugar is? It’s a fat slice of cake. Five glazed doughnuts. HALF A PINT OF ICE CREAM. Wouldn’t you much rather be taking spoonfuls of Ben and Jerry’s to the face instead of eating sweetened ketchup or kale chips? Of course you would.

Rest assured: this whole no sugar thing is just trial and error. I’m not really sure what I’m trying to get at because even if it does turn out that I function better without sugar, am I really going to cut out sugar for the foreseeable future? Nope. But it’ll be super helpful just knowing how my body responds to sugar, how to know when I’ve had too much, etc. Also, this is really just my last ditch effort to avoid having to give up coffee (I’ve already cut back by 1-2 cups per day) because I would be a seriously miserable version of myself without it. And I’m really hoping it’s the sugar because DEATH BEFORE (100%) DECAF, you guys.

So this is where today’s recipe comes in. I’ve had this peanut butter mousse in my back pocket for nearly two years. TWO YEARS! And would you believe I’m only just now getting around to sharing it with you? I’ve got some gems in my drafts folder that I’m hoping to put a dent in over the course of the next few months but, for now, my wish for you is this: that you make this mousse. Because it is easily one of the most satisfying and delicious desserts I have ever made (and my husband – who housed two jars last night – can attest to that statement). My other wish? That you, too, will start embracing your body’s imperfections. Because life’s too short to give a shit about some jiggle and dimples. Ya dig?

*Are you sick of me always assuming I know what you’re thinking? (HEH.) Sorry.

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Notes: If you use store bought peanut butter the texture and consistency of your mousse will be considerably different. Not bad, just different. And not perfectly mousse-like, as it is with the homemade variety. Homemade peanut butter is super runny when processed throughly, which is what you want for this recipe. If you use store bought creamy peanut butter (it has to be super smooth otherwise your mousse will be gritty), increase the almondmilk to 1 cup (220g). If you happen to overmix the mousse and it cannot be poured into the jars, return the double boiler insert to the pot of water, melt the mixture completely, then set insert over the bowl of ice cubes and start the mixing process again.

Other awesome mousse recipes: Two ingredient chocolate mousse, hot fudge peanut butter pie, and chocolate mousse pie with peanut butter whip + pretzel crust.

This post is sponsored by Califia Farms, maker of my favorite non-GMO + carrageenan-free almondmilk (amongst other delicious beverages). All opinions are my own and I think Califia rules. 

TOASTED COCONUT PEANUT BUTTER MOUSSE

2 ounces cacao butter, roughly chopped
1/2 cup (130g) homemade smooth + creamy peanut butter, recipe follows
3/4 cup (165g) Califia Farms toasted coconut almondmilk
1/4 cup (75g) pure maple syrup
Pinch of fine sea salt, optional

You’ll also need
Coconut whipped cream
Ripe bananas
, thinly sliced
Homemade smooth + creamy peanut butter
Dry roasted peanuts, roughly chopped
Unsweetened toasted coconut flakes
Good quality dark chocolate, shaved

Fill the bottom of a large mixing bowl with ice cubes; set aside. Place four small jars (or 6 if you’d prefer smaller portions) near your work area. Add the cacao butter do a double boiler set over medium heat and melt completely. Once melted, whisk in the peanut butter and maple syrup, followed by the almondmilk. Cook just until mixture is hot. Remove the double boiler insert from the pan and set it over the prepared bowl of ice cubes. Using a hand mixer on medium-high speed, beat the mixture for 3-5 minutes. During this time it’s going to be super bubbly but then fine lines will start to appear. As soon as you see those fine lines (well, ones that last for about a second), discontinue beating. Test the mousse and add salt, if needed. Divide the mixture between the jars (the mousse should be pourable) (if it’s not, see notes above) and tap each jar on the counter to remove any trapped air bubbles. Top with lid and refrigerate for at least two hours, or until set. Mousse will keep in the refrigerator for up to one week.

When you’re ready to serve, top with coconut whipped cream, sliced bananas, and a drizzle of peanut butter. And while you’re at it, throw some peanuts, coconut flakes, and chocolate shavings on there, too.

Yield: 4 servings


VARIATIONS
Chocolate peanut butter mousse – Replace the toasted coconut almondmilk with chocolate coconut almondmilk. For a super chocolatey peanut butter mousse, replace the cacao butter with 4 ounces of good quality dark chocolate and replace the maple syrup with additional almondmilk.
Horchata peanut butter mousse – Replace the toasted coconut almondmilk with vanilla coconut horchata.
Almond butter mousse – Replace the peanut butter with homemade almond butter (it has to be super smooth otherwise the mousse will be gritty) and the toasted coconut almondmilk with unsweetened almondmilk.
White chocolate mousse – Omit the peanut butter, increase the maple syrup to 1/3 cup, and add one teaspoon of pure vanilla extract.

Toasted coconut peanut butter mousse

Notes: Cleanup is a real pain in the ass so if you use the environmentally friendly dishwashing detergent (like I do), I’m going to go ahead and suggest you get a little bottle of Dawn dish soap to make your life easier. TRUST ME. I do no recommend making this recipe in a food processor, as you won’t be able to get the peanut butter smooth enough. A Vitamix, KitchenAid pro series blender, or any other high speed blender is capable of making super smooth/runny peanut butter.

HOMEMADE SMOOTH + CREAMY PEANUT BUTTER

4 cups (454g) dry roasted unsalted peanuts
2-3 teaspoons unrefined coconut oil
Heavy pinch of fine sea salt

Add the peanuts to the base of a high powered blender, such as a Vitamix. Blend on high speed until the mixture resembles thick peanut butter; using the tamper as needed. Add the coconut oil and sea salt and blend on high speed for about 2-3 minutes. The blender is going to get super hot but this is necessary to pulverize and liquify the peanut butter. Pass the liquid peanut butter through a fine mesh sieve and into a large jar, then let cool to room temperature. Store in an air tight container at room temperature for up to four weeks, or in the refrigerator for months.

Yield: about 16 ounces

OLC BTS

32 Comments

  • Reply audrey 20 October 2016 at 7:47 AM

    Hello,
    I tried to avoid sugar and i just made it for one week. It’s reaaaaaally hard. It’s in everything.

    How can I replace cocoa butter?

    • Reply Ashlae 28 October 2016 at 8:40 AM

      Hi Audrey –

      Unfortunately the cacao butter is one of the main ingredients and I cannot think of a suitable substitute. Sorry!

  • Reply Scully 20 October 2016 at 8:29 AM

    I’m really curious to know what kind of steps you’ve made to follow your NY resolution. Your over-training and lethargy and general relationship to food comments struck close to home, so I hope you’ll be sharing what you’ve learned and changed and how it’s helped.

    As to your comment about sugar: I looked at my food log yesterday, which was a healthy day for me-food wise, and I see that I ate a total of 90g of sugar. So when you say 50g is a lot to consume in a day, I’m wondering what that means exactly. Do you mean added sugar? Total sugar?

    • Reply Ashlae 28 October 2016 at 8:42 AM

      Hi Scully –

      I’ll probably do some some of one year recap early next year. As for the sugar, the 50g was added/refined sugar. Natural sugars get a free pass in my book. ;)

  • Reply Emily 20 October 2016 at 8:31 AM

    Love this post! Avoiding sugar is about as tough as practicing body acceptance, but peanut butter will pull us through.

    Also: Wow. Stay woke, Ben & Jerry’s!

  • Reply Ashley G. 20 October 2016 at 8:45 AM

    You have no idea how much I love you for openly admitting that you have jiggly thighs and cellulite, too. Seriously. No idea. THANK YOU!

  • Reply Libby 20 October 2016 at 9:48 AM

    My doctor and I developed a great low-carb diet for me and I’m doing great!! except for the sugar part. I can’t break out of the sugar, man!
    But this… could be a helpful step down. I love the idea of the horchata version, too!

  • Reply Neele 20 October 2016 at 9:48 AM

    OMG this looks sooooo good!!! I really have to try the recipe! Thank you for that.

    xoxo from Germany

  • Reply Amanda | Pickles & Honey 20 October 2016 at 10:08 AM

    The sugar struggle is real! I’ve been trying to cut back on little things like not adding it to tea (because I drink like 5 cups a day), but then I ate a small tart all by myself yesterday so…

    There’s no substitute for coffee despite what anyone says, but have you tried Teeccino? Even my coffee-obsessed husband likes the Java flavor (I’m partial to the Vanilla Nut because it’s sweeter and probably has more sugar!). The smell might lead you to believe that it’s going to be terrible. The flavor is solid though, especially with some creamer and, um, sugar? ;)

    • Reply Ashlae 28 October 2016 at 8:44 AM

      Hi Amanda –

      I have tried Teeccino (and made an almost raw tiramisu with it last year) but just can’t get down with drinking a mug of it. Though maybe that’s because it’s missing the sugar. ;)

  • Reply Elyse H. 20 October 2016 at 10:46 AM

    I second the earlier reply about sharing how you’ve conquered your NY resolution. If you figured out how to give zero shits about jiggly thighs and cellulite, and to not let those things define you – PLEASE write a blog post about that. Because I think about those things almost every day and I would seriously love not to. And the sugar intake issue has been on my mind a lot lately. Like you said, I will never give ALL treats up, but I’d like to see how my body responds to wayyy less sugar. Thanks for this post!

    • Reply Ashlae 28 October 2016 at 8:47 AM

      Hi Elyse –

      There’s a 99% chance I’ll do a post about it early next year. STAY TUNED!

  • Reply Lauren 20 October 2016 at 11:06 AM

    Congrats on your NY Resolution! I’ve been on my own journey in regards to health and fitness, losing around 70lbs and cutting a lot from my diet. Including sugar. The first month working with my nutritionist I went cold turkey. If anyone believes sugar isn’t an addition, they haven’t detoxed from it! Legit detox symptoms for the first month. Shit was bananas! Good luck in the sugar wars!

  • Reply Randle 20 October 2016 at 12:00 PM

    HUZZAAHHHH to this: “And in the process I went from caring way too much about my jiggly thighs and cellulite to giving absolutely zero shits about my jiggly thighs and cellulite. Do you have any idea how good it feels to no longer let those things define me? It feels pretty damn good; it feels like I won.” Also – I tried no oil, sugar, or salt for a spell. I did feel better in some respects, but the best part was just how delicious a tiny bit of salt and oil were when I started having them again!

    • Reply Ashlae 28 October 2016 at 8:52 AM

      Hi Randle –

      NO OIL OR SALT? Those are two of the three things I could never live without. I’ve been feeling pretty great without all the added sugar but know that it’s just not sustainable long term (siiiiight) because that shit is errrrrywhere.

  • Reply Amandine 20 October 2016 at 1:07 PM

    Good luck or the no (less) sugar ! When I first start to be a vegan I also stopped to eat sugar (yes because being vegan is not already a challenge ;)). I loved it but now I try to reincorporate it a little, to be more carefree about it because I’m not sure anymore if it was truly to be more healthy or just because of “jiggly thighs and cellulite”.
    And yes sugar is everywhere, “80% of sugar is now present in nearly 80 per cent of supermarket items” (https://www.the-pool.com/food-home/food-honestly/2016/42/bee-wilson-on-clean-eating), it’s crazy!
    I would love to read your thoughts and process about how you “did learn some new tricks. Like how to train properly and eat intuitively. And in the process I went from caring way too much about my jiggly thighs and cellulite to giving absolutely zero shits about my jiggly thighs and cellulite.” Well now I will do some peanut butter mousse !

    • Reply Ashlae 28 October 2016 at 8:52 AM

      OH MY GOD THAT IS A TERRIFYING STATISTIC.

  • Reply ale 20 October 2016 at 1:52 PM

    To die for!

  • Reply Abby 20 October 2016 at 7:46 PM

    Can’t wait to hear about how you’re cutting out sugar! I have been trying to be more conscious of it myself but seriously that shit is in EVERYTHING. Grrr. I agree with you 100% about coffee though. Take my coffee and you’ll get punched.

  • Reply Martha 21 October 2016 at 7:26 AM

    I couldn’t believe it when I found out that even the organic veggie broth I was buying had added sugar! I’m on week 3 of absolutely no sugar and so far have lost my appetite, feel nauseous and have nightmares involving sugar monsters. I find it disturbing that I’m so hooked on sugar and that my body would respond like this. And by the way, all I can think about is your banana bread which was my last indulgence before I decided to torture myself with 4 weeks of no sugar!

  • Reply Joyce @ Sun Diego Eats 21 October 2016 at 9:46 AM

    It’s crazy, my old boss was Romanian and he always said he was amazed that when he moved to the US, everything tasted sweet to him because in Romania they did not add sugar to foods except for desserts so to him it was instantly SO noticeable! Even if you don’t ban sugar forever I think an exercise like this just gives you a heightened awareness as to how pervasive it is everywhere…

    • Reply Ashlae 28 October 2016 at 8:54 AM

      HA! Us Americans, we ruin everything.. with sugar.

  • Reply Edlyn 21 October 2016 at 10:30 PM

    Are you saying I could be eating 5 glazed donuts instead of allll that other stuff?! Dammit America.
    I grew up in a houset where candy was limited to 1 piece a day and sodas were only on birthday parties – also 1 per kid. Not like my parents kept tabs but since we were rule followers, my sisters and I have little to no interest in scarfing down sugary things in large quantities as adults. We can also immediately tell when something is sweetned or too sweet. Spider sense. I can’t ever give up sugar though so I wish you well. You can do it.

  • Reply Currently Crushing On. | How Sweet It Is 22 October 2016 at 6:58 AM

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  • Reply Maya | Spice + Sprout 22 October 2016 at 8:43 AM

    Oh wow, this looks amazing! I’ve been cutting out sugar (or trying to) lately to clear up skin problems, and IT IS super crazy how many things contain sugar. Definitely worth it in the end though I think :)

  • Reply Dana Z 22 October 2016 at 5:14 PM

    WOWZA. This looks delicious and exactly what I need for that late night sweet tooth when I’m lurking around the kitchen for my post dinner snack. I tried to cut out coffee and quit cold turkey for a month to try and clear up some skin issues and also cut back my dependency. It didn’t do anything for my skin and also made me the biggest office crank I’ve ever seen. Death before decaf forever.

  • Reply Heather 23 October 2016 at 8:08 AM

    I made a double batch and it disappeared at a 5 person dinner party in a flash. I also made your hot fudge recipe and drizzled that on top. 10/10 would recommend. Thank you for yet another hit recipe! No one could believe it was “healthy.”

    Good luck with your sugar detox. I tried that once and it was not pretty but if you’re just cutting out refined sugar you should be okay. Off to make your cashew butter cookies!

  • Reply Rainbow Koehl 23 October 2016 at 9:28 PM

    Looks delish! I love peanut butter in everything or just by itself…

    I went from being a sugar lover to someone who no longer craves it nearly as much. The method was following the advice in the Always Hungry book by Dr David Ludwig. I highly recommend it. It is a way of eating that is so much healthier and easier.

  • Reply Lyndsay // Coco Cake Land 24 October 2016 at 2:53 PM

    I AM SO INTERESTED in the body building forum and why you were on it… have you been lifting weights?? I just started with a trainer at my gym and I never knew I could sweat so much from walking lunges with weights and using kettle bells and thrusting my pelvis (at the same time, hehe). I am pretty stoked on your sugar detox – could I actually do it???? Perhaps I will (crazily) join you? This PB mousse looks next level moussey-good, also. XO

  • Reply Chelsea | Baked Greens 26 October 2016 at 2:57 PM

    Yes to self love!! I just bought a pound of cacao butter and have been waiting for the perfect moment to break it open. THE MOMENT IS NOW.

    P.S. I’ve said it before, but decaf is totally your friend. I love love love coffee but decaf is all I drink. I’ve also been loving ginger-soy mushroom broth in the mornings lately as a savory, warm, comforting sippable drink.

  • Reply COUSCOUS CARBONARA - Meg Beans 29 October 2016 at 3:00 AM

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  • Reply Jennifer 14 November 2016 at 8:28 AM

    this looks so yummy beautiful photography too!

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