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Peanut Butter Mousse

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Peanut Butter Mousse

Peanut Butter Mousse

Print RecipePin Recipe

  • Yield: 2 cups
  • You're needed for: 5 minutes
  • Until it's done: 03h 00min
  • 5 out of 5 based on 1 user ratings

A dairy-free, rich and creamy mousse.

Ingredients:

  • aquafaba - 1 cup (240 mL)
  • coconut cream - 1/2 cup (125 mL)
  • peanut butter (creamy unsalted) - 3/4 cup (200 g)
  • dates (pitted) OR maple syrup - 8 whole OR 1/2 cup (120 mL)

Instructions:

  1. Add just the aquafaba to your Vitamix container
  2. Whip on high for 2 minutes
  3. Add the other ingredients
  4. Blend on high for 2 more minutes
  5. Pour into serving dishes
  6. Refrigerate for at least 3 hours
  7. Top with whipped topping and PB drizzle
  8. Snap a pic and tag #lifeisNOYOKE
  9. Enjoy!

Useful tips for Peanut Butter Mousse

Aquafaba is the water leftover from a can of chickpeas. We have several other recipes that utilize this protein-rich, egg-like ingredient: chocolate mousse, french toast, sweet potato latkes, and garlic lime aioli.

The aquafaba needs to be whipped on it’s own for a couple of minutes. Don’t skip this step.

Coconut cream and coconut milk are not the same thing. Make sure to use coconut cream so it sets correctly.

This mousse is best served 3-8 hours after making. Anything less and it hasn’t completely set. Anything more and it starts to get too thick.

Top your parfaits right before serving. Otherwise the toppings kind of melt into the mousse.

Dairy-free whipped topping makes this peanut butter mousse much tastier (and prettier). It is easy to find in the store, but you can also make your own. The recipe for our dairy-free whipped topping is listed with our Pumpkin Parfait.

To make the peanut butter drizzle, I just added 2 parts peanut butter to 1 part coconut oil. Heated in the microwave for 30 seconds and then stirred. That gave me a good drizzle consistency (but beware it does harden after a while).

For useful tips, food photography and the full post, visit:
Lifeisnoyoke.com/peanut-butter-mousse/