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Silky Vegan Peanut Butter Mousse
Prep: 20 minutes (plus 2 hours chilling)
Cook: 0 minutes
Servings: 4
A Plant-Based Dream Come True
Indulge your sweet tooth the healthy way with this luscious, plant-based dessert. We use the magic of aquafaba (the liquid from a can of chickpeas) to create a light and airy peanut butter mousse. Topped with a fudgy chocolate frosting made from avocado and cocoa, it's a guilt-free treat that tastes anything but.
Materials
- For the Mousse:
- 1/2 cup liquid from a can of chickpeas (aquafaba)
- 1/4 teaspoon cream of tartar
- 1/2 cup smooth, natural peanut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- For the Frosting:
- 1 large ripe avocado
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons maple syrup
- 1 tablespoon non-dairy milk
- Pinch of salt
- Crushed peanuts for garnish
Preparation
- For the Mousse: In a large, clean bowl, use an electric mixer to whip the aquafaba and cream of tartar on high speed. Continue whipping for 5-8 minutes, until stiff, glossy peaks form, just like meringue.
- In a separate bowl, whisk together the peanut butter, maple syrup, and vanilla extract until smooth.
- Gently fold about one-third of the whipped aquafaba into the peanut butter mixture to lighten it. Then, carefully fold in the remaining aquafaba until just combined, being careful not to deflate the mixture.
- Divide the mousse among four small glasses or ramekins and refrigerate for at least 2 hours to set.
Cooking
- While the mousse is chilling, prepare the frosting. In a food processor or high-speed blender, combine the avocado, cocoa powder, maple syrup, non-dairy milk, and salt.
- Blend until completely smooth and creamy, scraping down the sides as needed. If it's too thick, add another splash of milk.
- Chill the frosting in the refrigerator until ready to use.
More in This Category
Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.