Chocolate Peanut Butter Banana Mousse with Coconut Whipped Cream

Last weekend we had friends over for dinner, and for dessert I made Chocolate Peanut Butter Banana Mousse. But this wasn’t just any mousse; this was mousse made using avocado as the base, plus banana, cacao powder and PB2. Of course, the dork in us got a real kick out of making our friends guess what was in the mousse, with avocado nowhere among their guesses!

I had wanted to try this vegan mousse for a long time, and once I started buying avocados on the regular, I decided to give this a try. The first time I used cinnamon, which didn’t quite do it for me. The next few times I used PB2 instead, and played with the proportions until I arrived at the perfect texture. By the way, if you don’t know what PB2 is, then I must tell you! It is a powdered peanut butter that has 85% less fat and oil than regular peanut butter. I was totally skeptical at first, but once I tried it, I was on board. I started adding PB2 to smoothies, yogurt and baked goods. With the high fat content of avocados, using PB2 instead of regular peanut butter helps keep the fat from creeping up in this dessert…even if it’s considered “good fat”. Also,┬ácacao (not cocoa) is considered a superfood by many, so you’re getting a helping of antioxidants, along with many other health benefits. What I’m trying to say is, this is a dessert you can feel good about!


To top off the Chocolate Peanut Butter Banana Mousse, I made coconut whipped cream. This was never on my radar until last week, but OMG you must try it! It is super easy to make and it really takes the mousse to a new level. I know coconut is a controversial flavor, but even if you’re not a lover, I urge you to give this a try. This vegan whipped cream would be so good on any dessert, in a cup of coffee, or eaten by the spoonful…I know that last one from personal experience!


Side note: I order my cacao powder and PB2 from Amazon because it is cheaper, you get more, and it arrives in 2 days!

If you make this recipe – I would love to know what you think!

Place all ingredients in a blender, and blend until everything is combined.


Fill individual cups or jars.


Using a hand mixer, mix the chilled coconut cream, powdered sugar and vanilla


Top each mousse with the coconut cream and finish with chocolate chips (I used dairy free to keep the dessert vegan)


I think you will love how creamy and satisfying this is!

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Chocolate Peanut Butter Banana Mousse with Coconut Cream

Yield: 4 (4 ounce) mousse cups

Recipe adapted from and with my own additions. Coconut whipped cream from

What You Need

  • 2 ripe avocados
  • 2 ripe bananas
  • 1/3 cup organic cacao powder
  • 1/3 cup PB2
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened vanilla almond milk
  • Coconut Whipped Cream
  • 1 5.4 ounce can of coconut cream (can use 14 ounce can if you cannot find small can)
  • 1/4 cup powdered sugar (if using larger can, 3/4 cup powdered sugar)
  • 1/2 teaspoon vanilla extract

What To Do

  1. In a high-speed blender, combine avocado, banana, cacao powder, PB2, maple syrup and almond milk. Blend until everything is combined and a thick, smooth mousse remains. Spoon mousse into individual cups or jars.
  2. For the coconut whipped cream, chill can of coconut cream overnight in the fridge. Also, chill mixing bowl in the fridge 10 minutes prior to whipping.
  3. The next day, remove the can from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind.
  4. Place cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla and powdered sugar and mix until creamy and smooth - about 1 minute.
  5. Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks.
  6. Top mousse with a dollop of coconut whipped cream and mini chocolate chips. The mousse is best served same day, but will still be good the next day.


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