Almond Butter Mousse Strawberry Parfaits
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
418 kcal
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Course
Dessert
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Cuisine
Vegan, gluten-free
Almond Butter Mousse Strawberry Parfaits
Description
This recipe features a smooth almond butter mousse created by blending almond butter with non-dairy milk, sugar, vanilla, salt, and cinnamon, then gently heated to develop a creamy texture that thickens as it cools. The mousse is assembled into parfaits by layering crushed graham crackers or vegan cookies, ripe sliced strawberries, and the mousse itself. The layering creates a contrast between the creamy, fruity, and crumbly textures in each bite.
The mousse provides richness from the nut butter, balanced by a hint of warmth from cinnamon and vanilla. The fresh strawberries add brightness and a juicy bite. A drizzle of melted chocolate syrup or vegan caramel offers optional indulgence and a complementary flavor contrast. Variations can include folding in other toppings such as chocolate ganache or raspberry compote for additional flavor dimensions.
Additional notes provide a recipe for vegan caramel made from coconut sugar, maple syrup, and coconut cream simmered to a syrup consistency. Another suggestion is to use the mousse as a filling for a pie crust to make an almond butter mousse pie, freezing it until firm and serving with whipped coconut cream and melted chocolate garnish. Nutritional values given are estimates and vary by ingredient choices.
Ingredients
Almond Butter Mousse
- 2 cups non-dairy milk such as almond milk, soy milk or coconut milk
- 2/3 cup almond butter or use peanut butter or other nut butter, smooth
- 1/4 tsp salt
- 3 to 4 tbsp sugar or sweetener
- 1/2 tsp vanilla
- cinnamon a pinch
Parfait:
- strawberries sliced, ripe
- 1/4 cup graham crackers other vegan biscuits or cookies, or use coarsely ground oats mixed with 1.5 tbsp coconut sugar and 1/4 tsp ground cinnamon, crushed, vegan
- chocolate syrup optional, or vegan caramel, for garnish
Instructions
- Blend the ingredients under almond butter mousse until well blended. Pour into a saucepan over medium heat.
- Bring to a gentle boil, stirring occasionally to avoid burning or sticking at the bottom. 8 to 10 mins. Carefully taste and adjust sweet. Simmer for another minute and take off heat. Let it cool to room temperature. The mixture will thicken as it cools.
- Make the parfaits: add a sprinkle of crushed crackers or cookies. then a layer of strawberries, then a helping of the almond butter mousse. Repeat depending on the size of the parfait. See notes to make a pie
- Drizzle melted chocolate or vegan caramel on top. Variations: Layer with chocolate ganache and raspberry compote
Notes
- Vegan caramel can be made by simmering coconut sugar, maple syrup, coconut cream, and sea salt until thickened, then refrigerated to thicken further.
- Use the mousse as a pie filling: pour cooled mousse into prepared crust and freeze about 1 hour before slicing and serving with whipped coconut cream and melted chocolate.
- Nutrition varies by ingredients and serving size and should be considered an estimate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 32g | 11% |
| Protein | 11g | 22% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Sodium | 311mg | 13% |
| Potassium | 352mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 19g | 38% |
| Vitamin C | 8.8mg | 10% |
| Calcium | 319mg | 32% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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