{no bake} peanut butter chocolate mousse fudge cake

Easy and healthy way to enjoy the classic chocolate peanut butter reese’s pieces flavors in a decadent no bake fudge pie. A great way to enjoy hot days with a cold satisfying rich dessert. Made from a few ingredients and full of healthy fats, protein and carbs. Gluten-free grain-free dairy-free soy-free and low in sugar.



Bottom layer

chocolate mousse layer (middle layer)

  • one can of coconut cream (the thick cream part from canned coconut milk, 7 1/2oz)
  • 1/4 cup cocoa powder (1oz)
  • 2 tablespoons maple syrup ( 1 1/2oz)
  • 1 tablespoons gelatin from the red can (this is optional)
  • **If you want to make this layer with stevia- add a few drops of stevia and add in 2 tablespoons of coconut milk)

peanut butter fudge layer (top layer)

chocolate drizzle

  • 23 tablespoons of coconut oil, liquid
  • few drops of stevia
  • 34 tablespoons cocoa powder
  • ** can add crushed peanuts on top


First make the 4 ingredient peanut butter cookies.

  1. But instead of baking them, leave them unbaked.
  2. Once cookie batter is made pour batter into a 6 inch pan.
  3. Set in refrigerator to set while you make the chocolate mousse layer.

Chocolate cream

  1. In a large bowl place the chilled coconut cream (from canned coconut milk, you just want the thick cream part) next add in maple syrup, cocoa powder and gelatin (if adding it). The gelatin helps provide lightness to the mousse.
  2. Pull pan out of fridge and top bottom layer with chocolate mousse layer.
  3. Set back in the fridge while you make the fudge top layer.

Make one recipe of our peanut butter fudge

  1. Once fudge is ready remove 6 inch pan from fridge and pour fudge layer on top.
  2. Place back in the refrigerator to set for a few hours.
  3. Remove and slice into slices.
  4. Top with chocolate drizzle and more crushed peanuts.
  5. Make chocolate drizzle by adding all ingredients into a bowl and stirring together.