Peanut Butter Mousse for Vegans (with Chocolate Ganache!)
This peanut butter mousse is so creamy and rich (but vegan!) that if you enjoy Reeses Cups, you’ll be addicted to it.A creamy, two-ingredient chocolate ganache on top goes wonderfully with the mousse. The base of the mousse is prepared with silken tofu, which is an excellent source of vegan protein. Not only does it taste great, but it also has a lot of protein.
Ingredients
Mousse
- 350 grams of soft tofu
- 3–4 tablespoons of smooth peanut butter to taste
- 1 tsp vanilla paste or extract and 3–4 tbsp agave syrup (or maple syrup or powdered sugar) to taste
- 1 pinch of salt
Chocolate Ganache
- 70% dark chocolate chips (or broken or chopped) in 100 grams
- 400g can of full-fat coconut milk, with only the creamy part at the top (put it in the fridge for an hour, then scoop off the solidified creamy part at the top).
Instructions
- Put the silken tofu, peanut butter, maple syrup, vanilla essence, and a bit of salt in a blender and blend until smooth. Taste it and add more of the ingredients if you want.
- Put in ramekins or jars. Put the lid on and put it in the fridge while you create the ganache.
- You can melt the chocolate in the microwave or in a double boiler or Bain Marie. Add the creamy part of the coconut milk when it has melted and mix it all together. It’s okay if some of the coconut milk liquid gets in there too; we mainly want the cream, but some liquid is good too!
- Put the ganache on top of the peanut butter mousse and put them in the fridge for an hour to harden. Enjoy and serve!
