Vegan Peanut Butter Mousse (with a Chocolate Ganache!)
If you like Reeses Cups, then you're going to be obsessed with this incredibly creamy and decadent (but vegan!) Peanut Butter Mousse.
Ingredients
For the Peanut Butter Mousse
- 350 grams silken tofu
- 3-4 tbsp smooth peanut butter to taste
- 3-4 tbsp agave syrup (you can also use maple syrup or powdered sugar to sweeten) to taste
- 1 tsp vanilla paste or extract
- 1 pinch salt
For the Chocolate Ganache
- 100 grams 70% dark chocolate chips (or broken or chopped)
- 400g tin full fat coconut milk only the creamy part at the top (leave in your fridge for an hour then scoop out the creamy part that has solidified at the top)
Instructions
- Add the silken tofu, peanut butter, maple syrup, vanilla extract and pinch salt to a blender and blend until smooth - taste test and add any more of the ingredients to your preference.
- Spoon into ramekins or jars. Cover and place in the fridge while you make the ganache.
- Melt the chocolate in the microwave or in a double boiler/Bain Marie. Once melted, add the creamy part of the coconut milk and whisk together (don't worry if some of the coconut milk liquid gets in there too, we want mainly the cream but some of the liquid is fine!)
- Pour the ganache over the peanut butter mousse and let them set in the fridge for 1 hour. Serve and enjoy!