Ingredients
- For the Peanut Butter Mousse:
- 350 grams silken tofu
- 3-4 tbsp smooth peanut butter (to taste)
- 3-4 tbsp agave syrup (or maple syrup or powdered sugar) to taste
- 1 tsp vanilla paste or extract
- 1 pinch salt
- For the Chocolate Ganache:
- 100 grams 70% dark chocolate chips (or broken chocolate)
- 400g tin full-fat coconut milk (only use the creamy part at the top, solidified after chilling)
Instructions
- Make the Peanut Butter Mousse: Add silken tofu, peanut butter, agave syrup (or your chosen sweetener), vanilla extract, and a pinch of salt into a blender. Blend until smooth and creamy. Taste and adjust the sweetness or peanut butter to your preference.
- Spoon the Mousse: Spoon the mousse into ramekins or jars. Cover and refrigerate while preparing the ganache.
- Prepare the Chocolate Ganache: Melt the dark chocolate chips in a microwave-safe bowl or double boiler until smooth. Add the creamy part of the chilled coconut milk and whisk until glossy.
- Assemble the Dessert: Pour the ganache over the mousse in the ramekins, spreading gently to cover the mousse completely.
- Chill and Set: Refrigerate the ramekins for 1 hour, allowing the ganache to set and the mousse to firm up.
- Serve and Enjoy: Once set, enjoy your creamy, indulgent vegan dessert! Garnish with crushed peanuts or chocolate shavings if desired.
Notes
- For added crunch, sprinkle chopped peanuts or other nuts on top.
- You can swap the peanut butter for almond butter or cashew butter for a different nutty flavor.
- Make the mousse ahead of time and let it set overnight in the fridge for even better results.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (only chilling time)
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan, Plant-based
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 16g
- Sodium: 50mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
