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Vegan Peanut Butter Mousse

Decadent Vegan Peanut Butter Mousse for a Guilt-Free Treat

This Vegan Peanut Butter Mousse is a high-protein, guilt-free dessert that satisfies your sweet tooth in just 10 minutes.
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Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse
  • 1 block Silken Tofu Blend until silky smooth
  • 1/2 cup Peanut Butter Can swap with almond or sunflower butter
  • 1/4 cup Agave Syrup Maple syrup also works well
  • 1 teaspoon Vanilla Paste/Extract Opt for pure extract for best results
  • 1 pinch Salt Balances sweetness
For the Ganache
  • 1 cup Dark Chocolate Chips (70%) Milk chocolate or dairy-free chips can be used
  • 1/2 cup Full-Fat Coconut Milk Refrigerate to solidify for optimal texture

Equipment

  • high-speed blender
  • ramekins or small jars
  • microwave-safe bowl

Method
 

Step-by-Step Instructions for Vegan Peanut Butter Mousse
  1. Add silken tofu, peanut butter, agave syrup, vanilla extract, and a pinch of salt to a high-speed blender. Blend on medium speed for about 1-2 minutes until completely smooth and creamy.
  2. Spoon the mousse mixture into ramekins or small jars and cover each container. Refrigerate for at least 30 minutes.
  3. Melt dark chocolate chips in a microwave-safe bowl by heating in 20-second intervals, stirring in between until smooth. Stir in the chilled coconut milk until well combined.
  4. Retrieve the chilled mousse and pour a layer of chocolate ganache over each ramekin.
  5. Return the ramekins to the fridge and let them set for at least 1 hour.
  6. Remove from the fridge and garnish with toppings like chopped nuts or dark chocolate shavings. Serve chilled.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 25gProtein: 6gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 10gVitamin C: 2mgCalcium: 4mgIron: 8mg

Notes

Store covered in airtight containers for up to 3 days in the refrigerator or freeze for up to 2 months.

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