This is one of the best raw vegan desserts I have ever made 🤤🤤
Peanut butter mousse with a chocolate ganache layer topped with blackcurrants (my fav), raspberries, bee pollen, cacao nibs... Bottom layer: 1/2 cup aquafaba and a squeeze of lemon juice whipped until it forms big white peaks. Fold in a mixture of 3 tbsp coconut cream (top layer in a coconut milk tin), 1 cup peanut butter and a squeeze of maple syrup. Pour into small glasses and let it set in the fridge.
Top layer: 8 tbsp almond milk with melted dark chocolate (i used nearly a pack of Green and Blacks 80% dark) and a tiny squeeze of maple syrup
Once the base has set for a few hours, pour the top layer on top with the toppings and set for a couple of hours.
Absolutely unbelievable results.
Credit: Lazy Cat Kitchen
" Banana Bread French Toast w/ chocolate ganache, dark cherry jam and Peanut Butter mousse" .
And you thought reading that was a mouthful, try eating it 😂 I rolled around for the rest of the morning. Lmao #eyesbiggerthanstomach
The peanut butter bar from Commissary is truly divine. 😇 It’s also the perfect way to celebrate national peanut butter lovers’ day!
The peanut butter mousse is so delicious, and I love how the tiny white candies add some crunch to the overall texture. Might order this every time now!
Vegan & Gluten Free Peanut Butter Mousse!
Easy, Delicious, Decadent Valentine's Dessert brought to you by the GREAT @lazycatkitchen!
I just luv her recipes and this one was a hit with my Valentine!! Gather: --½ cup aquafaba (liquid from the garbanzo beans) - YEP!! --½ tsp vinegar --½ cup creamy peanut butter --3-4 tbsp maple syrup
--3 tbsp coconut cream (from a tin of full fat coconut milk)
GANACHE: **adapted from recipe --½ bag of vegan chocolate chips --2 tbsp almond milk (any plant milk) --coarsely ground himalayan salt, to decorate.
1. Whisk peanut butter, maple syrup and coconut cream until smooth.
2. Add aquafaba & vinegar to a clean glass or metal bowl. Whip it until you achieve stiff peaks you should be
able to invert the bowl and the whipped aquafaba should be stiff. I used an electric hand held mixer.
3. Fold stiff aquafaba into the peanut mixture until well incorporated. Do it very gently as you don’t want to take
too much air out while mixing.
4. Pour the mixture between 4 small glasses and place them in the fridge for 8 hours (or overnight) for the
mousse to set.
5. Once the mousse has had a chance to set, melt the chocolate chips in a bowl over a water bath or
microwave 1 min at a time until creamy.
6. Take off the heat and allow the ganache to cool down before topping the peanut butter mousse with it.
7. Once the ganache is cool but still pourable, divide it evenly between the 4 glasses and place them into the
fridge (or freezer to speed things up) to set. Sprinkle the tops with the himalayan salt just before serving.
Recipe credit: @lazycatkitchen