Easy Vegan Peanut Butter Mousse Recipe Recipe
By Peanut Palate
🔪Prep Time: 15 mins
For the Mousse
2 tbsp creamy peanut butter
4 tsp agave nectar
¼ tsp vanilla extract
2 tbsp unflavored silken tofu
¼ cup canned coconut cream
pinch pink salt
Optional Chocolate Topping
7 tbsp vegan semisweet chocolate chips
vegan whipped cream
1Blend together all the ingredients in a large bowl for the mousse using a blender.
2Once the mixture is fully blended, pour the mousse into a cup. Place this in the refrigerator for at least one hour, until thickened.
3If making the chocolate layer, add the chocolate with a splash of water if needed, in a small saucepan.
4Fill a larger saucepan with water, and place this on the stovetop over medium-low heat.
5Place the smaller saucepan with the chocolate on top of the larger one. This creates a "double boiler" method at home, and avoids the chocolate clumping when it melts.
6Constantly stir the chocolate with a whisk or spatula to melt.
7Once melted, remove the saucepans from the stovetop. Pour the chocolate mixture over the refrigerated peanut butter mousse in the cup.
8Refrigerate for an hour or two, until the chocolate shell is hardened.
9When serving, top with optional vegan whipped cream, if desired. Enjoy!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.