Ingredients
Mousse Base
- 350 grams silken tofu
- 3-4 tbsp smooth peanut butter to taste
- 3-4 tbsp agave syrup can also use maple syrup or powdered sugar to sweeten, to taste
- 1 tsp vanilla paste or extract
- 1 pinch salt
Chocolate Ganache
- 100 grams 70% dark chocolate chips or broken/chopped
- 400 grams full-fat coconut milk tinned
Method
Preparation of Mousse
- Add the silken tofu, peanut butter, agave syrup, vanilla extract, and pinch of salt to a blender and blend until smooth.
- Taste the mixture and adjust the sweetness or peanut butter to your liking.
- Spoon the mixture into ramekins or jars. Cover and place them in the fridge while you make the ganache.
Making Chocolate 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; having a little bit of liquid is fine!
Assembly and Chilling
- Pour the ganache over the peanut butter mousse and let them set in the fridge for 1 hour.
- Serve and enjoy!
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 25gSaturated Fat: 12gSodium: 150mgFiber: 4gSugar: 20g
Notes
Serve in individual ramekins or jars. Consider adding a sprinkle of crushed peanuts on top or garnish with fresh fruits like strawberries or banana slices. For best flavor and texture, serve chilled. To store leftovers, cover well and keep in the refrigerator for 3-4 days.
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