Vegan Peanut Butter Mousse
Ingredients
Peanut butter mousse
- 120 ml / 1/2 cup aquafaba
- 1/2 tsp vinegar or lemon juice
- 120 ml / 1/2 cup smooth peanut butter
- 45-60 ml / 3-4 tbsp maple syrup, adjust to taste
- 45 ml / 3 tbsp coconut cream (from a tin of full fat coconut milk)
Ganache
- 80 g / 2.75 oz vegan dark (70%) chocolate
- 100 ml / 7 tbsp (any thin plant milk)
- coarsely ground sea salt, to decorate
Alternative ganache
- 60 ml / 1/4 cup mild coconut oil
- 30-45 ml / 2-3 tbsp maple syrup (adjust to taste)
- 20 g / scant 1/4 cup raw cacao powder
- 45 ml / 3 tbsp almond milk (any thin plant milk)
- coarsely ground sea salt, to decorate
Preparation
Whip aquafaba with vinegar or lemon juice until stiff peaks form
In a separate bowl, combine smooth peanut butter, maple syrup, and coconut cream until smooth
Gently fold the peanut butter mixture into the whipped aquafaba to form the mousse
For the ganache, melt vegan dark chocolate with plant milk over low heat until smooth; alternatively, mix coconut oil, maple syrup, raw cacao powder, and almond milk until well combined
Layer the mousse in serving dishes and top with ganache, then sprinkle with coarsely ground sea salt
Refrigerate for at least 1 hour to set before serving
