Creamy Peanut Butter Mousse
Ingredients
- 6 oz (170 g) silken tofu firm, drained
- 1 small banana
- 1/2 cup (120 g) creamy peanut butter
- 3 tbsp (60 g) maple syrup
- 1/3 to 1/2 cup (100 ml) aquafaba from one 15 oz can of chickpeas
- 1 tsp lemon juice or lime juice
Preparation
Add silken tofu, banana, peanut butter, and maple syrup to a blender or food processor and blend until completely smooth and creamy
Put the container into the refrigerator
To whip up the aquafaba, simply drain the chickpea water into a large and clean mixing bowl
You will need 1/3 to 1/2 cup (100 ml) of chickpea water
Don't use more and discard the rest or freeze it for later use
Whip up the aquafaba with an electric hand mixer or stand mixer
Add the lemon juice (or lime juice) after about 8 minutes and whip until you have stiff peaks
It takes about 10 minutes in total
If you can invert the mixing bowl, you can stop mixing
If not, keep going for a few more minutes
Gently fold the aquafaba into the peanut butter mixture by using a spatula
Then spoon the mousse into 2 large or 4 small clean jars and put them into the refrigerator to set, preferably overnight
You can also freeze the mousse for about one hour! decorate with dairy-free chocolate and enjoy cooled!
