Description
Discover a luscious vegan Peanut Butter Mousse complemented by a rich Chocolate Ganache. This dairy-free dessert is quick to prepare, showcasing silky tofu blended with crunchy peanut butter and sweetened with natural agave syrup. Topped with creamy coconut-infused ganache, it’s a decadent, healthy treat perfect for any occasion.
Ingredients
Units
Scale
For the Peanut Butter Mousse
- 350 grams silken tofu
- 3-4 tbsp smooth peanut butter
- 3-4 tbsp agave syrup (or maple syrup or powdered sugar)
- 1 tsp vanilla paste or extract
- 1 pinch salt
For the Chocolate Ganache
- 100 grams 70% dark chocolate chips (or chopped chocolate)
- 400 grams full fat coconut milk (the thick cream from a can, chilled)
Instructions
- Prepare the mousse: Add the silken tofu, peanut butter, agave syrup, vanilla extract, and a pinch of salt into a blender. Blend until smooth, tasting and adjusting ingredients as needed for sweetness and flavor.
- Chill the mousse: Spoon the blended mixture into ramekins or jars. Cover and refrigerate while preparing the ganache.
- Melt the chocolate: In a microwave-safe bowl or using a double boiler, melt the dark chocolate until smooth.
- Make the ganache: Stir in the chilled coconut cream until well combined and glossy, whisking to incorporate fully.
- Assemble and set: Pour the ganache over the chilled peanut butter mousse. Return to the refrigerator and let set for at least 1 hour before serving.
Notes
- Ensure the coconut milk is chilled for a thicker, creamier ganache.
- You can substitute maple syrup or powdered sugar for agave for different sweetness preferences.
- This dessert is best served chilled and can be stored in the fridge for up to 2 days.
- Adjust the amount of peanut butter for a more or less nutty flavor.
Nutrition
- Serving Size: 1 mousse with ganache
- Calories: 450 kcal
- Sugar: 20 grams
- Sodium: 50 mg
- Fat: 30 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 13 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 4 grams
- Protein: 10 grams
- Cholesterol: 0 mg
