Combine the peanut butter and coconut sugar in a medium mixing bowl. Beat with a hand or stand mixer on high speed for 1 minute. Scrape down the sides and continue beating for another 30 seconds until fluffy.

In a separate bowl, beat your coconut cream at high speed until stiff peaks form, about 1-2 minutes.

Gently fold the whipped coconut cream into the peanut butter mixture until just combined.

Spoon the mousse into serving dishes and chill in the fridge.

In a small saucepan over low heat, combine the chocolate chips and coconut oil. Stir until melted.

Allow the melted chocolate to cool slightly before drizzling over the chilled mousse.

Enjoy immediately or return to the fridge to let the chocolate harden before serving.