Servings: 4
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes (+ chill time)
Ingredients
Main Ingredients
- 1 cup heavy cream
- ½ cup peanut butter (or almond butter)
- ¼ cup coconut oil, melted
Flavor & Sweetener
- ¼ cup unsweetened cocoa powder
- 2 tbsp powdered erythritol (or sweetener of choice)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
-
Whip the cream
In a mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form (about 3–4 minutes). Set aside. -
Make the chocolate base
In a separate bowl, mix together cocoa powder, peanut butter, melted coconut oil, erythritol, vanilla extract, and salt until smooth and glossy. -
Fold gently
Gently fold the chocolate mixture into the whipped cream. Use a spatula and slow movements to keep the fluff light and airy. -
Chill
Spoon the mixture into small serving cups or one dish and smooth the top.
Refrigerate for at least 30 minutes to firm up. -
Serve
Enjoy cold straight from the fridge.
Additional Notes
- Texture Tip: Make sure the coconut oil isn’t hot when mixing or it can deflate the whipped cream.
- Sweetness Control: Taste before chilling and adjust sweetener if needed.
- Extra Indulgent: Add a few dark chocolate shavings on top before serving.
Storage
- Store covered in the refrigerator for up to 3 days.
- Best eaten chilled.
Variations
- Nut-Free: Use sunflower seed butter instead of peanut butter.
- Hazelnut Chocolate: Swap peanut butter for hazelnut butter.
- Mocha Fluff: Add ½ tsp instant coffee powder for a coffee-chocolate vibe.
