Ingredients:

  • 1.5 cups cold heavy whipping cream
  • 1 cup plain Greek yogurt (5% or 2% fat)
  • 0.75 cup natural creamy peanut butter, well-stirred
  • 0.5 cup pure maple syrup
  • 1 tbsp pure vanilla extract
  • 0.25 tsp fine sea salt
  • 9 oz chocolate wafer cookies
  • 0.5 cup crushed pretzels
  • 2 oz dark chocolate (70% cocoa), shaved
  • 2 tbsp roasted peanuts, crushed

Instructions:

  1. Place a large mixing bowl and beaters in the freezer for 10 minutes. Once chilled, whip the heavy cream and vanilla extract until stiff peaks form. Set aside.
  2. In a separate medium bowl, whisk together the peanut butter, Greek yogurt, maple syrup, and sea salt until the mixture is completely smooth and emulsified.
  3. Gently fold the whipped cream into the peanut butter mixture in three batches, using a spatula to maintain the airy volume until no white streaks remain.
  4. Line a 9x5-inch loaf pan with plastic wrap, leaving enough overhang on the sides to lift the cake out later.
  5. Spread a thin layer of peanut butter mousse on the bottom of the pan. Top with a single layer of chocolate wafer cookies, breaking them to fit the edges if necessary.
  6. Repeat the layers of mousse and wafers until all ingredients are used, finishing with a final layer of mousse.
  7. Top the cake with crushed pretzels, shaved dark chocolate, and crushed peanuts. Cover tightly with the plastic wrap overhang.
  8. Refrigerate for at least 24 hours. This 'triple-chill' period allows the moisture to hydrate the cookies into a soft, cake-like texture.