Peanut Butter Mousse Tart
Serves: 1- Tart
I decided to make mine in a rectangle tart pan that is 13¾" X 4¼" X 1" but you can use a 8" round tart pan or even a pie plate if you prefer
  • For the Crust:
  • Pretzels 2 cups (for 1 cup crushed)
  • Vegan Butter 6 Tablespoons (84g)
  • Light Brown Sugar ¼ cup (50g)
  • Salt optional pinch- I did not use it since my pretzels were salted
  • For the Mousse:
  • Vegan Cream Cheese 1 package 8ounces (226g)
  • Confectioner's Sugar 1½ cup (180g)
  • Vanilla Extract 1 teaspoon
  • Creamy Peanut Butter 1 cup (240g)
  • Milk Alternative ½ cup (120ml)
  • Coconut Fat Whipped Cream from 1 -15ounce can coconut milk
  1. First prepare the crust by crushing the pretzels in the food processor.
  2. Add brown sugar and melted vegan butter
  3. Press the mixture into a lightly greased tart pan with a removable bottom
  4. Bake for 20 minutes in a preheated 350°F oven then cool completely
  5. Meanwhile prepare the mousse by creaming the vegan cream cheese and the peanut butter smooth
  6. Add the sifted confectioners sugar and vanilla extract and cream smooth
  7. Slowly drizzle in the milk and then fold in the coconut whipped cream.
  8. To make coconut whipped cream, you will place the can of coconut milk in the refrigerator for half a day or overnight.
  9. This will separate the fat from the liquid
  10. Discard the liquid and then whip the remaining fat to medium firm peaks
Peanut Butter Mousse Tart must be kept refrigerated and will stay fresh for up to 1 week

For longer storage freeze wrapped well for up to 2 months
Recipe by Gretchen's Vegan Bakery at