For all my procrastinators out there-- these peanut butter cookie mousse cups would be the perfect personalized dessert for your Easter table!
I crumbled in Simple Mills Chocolate Nut Butter cookies and the pb chocolate combo hits perfectly!
The best part is, it can be whipped together ( pun intended) in 10 minutes!
Enjoy each fluffy bite and add in any other favorite toppings!
Stand or Hand Mixer
2 cans full-fat coconut milk, refrigerated overnight
1/2 cup peanut butter
3 tbsp coconut sugar
3 tbsp maple syrup
1.5 tsp vanilla extract
pinch sea salt
1 cup Chocolate Cookie crumbles of choice ( I used Simple Mills )
Open your coconut milk cans and scoop out all of the hardened coconut cream. Discard or save ( for later use) any liquid in the can.
Add your hardened cream into your mixing bowl. Using a stand or hand mixer, cream your coconut until it appears whipped, no clumps.
Stop the mixer to add in your peanut butter. Mix until incorporated, stopping the mixer to scrape the bottom as needed.
Stop the mixer and in your coconut sugar, maple syrup, vanilla extract and your salt. Whisk until incorporated. Taste and adjust any salt/sweetness.
Stir in your cookies ( reserve some for topping).
Refrigerate for two hours to firm even more.
Allow to slightly soften and serve in individual cups. Top with crushed cookies or toppings of choice.