Peanut Butter Mousse

Weather is getting pretty cold, which makes me want to curl up on the couch and eat delicious food. Luckily I stumbled across this recipe. This dip goes great with fruit and even pretzels! The original recipe can be found here.

Here is what you will need:

1 can of coconut milk, refrigerated over night
2-3 Tbsp. natural creamy peanut butter
2 Tbsp. maple syrup


1. Refrigerate your coconut milk overnight. In the morning, without tipping or shaking, open the can and scoop out the cream into a chilled bowl. You can save the coconut water to put in smoothies for later.
2. Using a mixer, beat the cream on high for 45 seconds, until light and fluffy.
3. Add 2-3 Tbsp. of peanut butter and 2 Tbsp. of maple syrup. Then continue to beat with mixers another 30-45 seconds.
4. Use as a cake frosting, or let chill in the fridge to use on fruit/pretzels as a mousse.

ENJOY!