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Aquafaba Peanut Butter Mousse
Course: DessertCuisine: AmericanDifficulty: MediumServings4
servingsCalories375
kcalTotal time3
hours5
minutesIndulge in a luxurious Peanut Butter Mousse that’s both dairy-free and decadently creamy. This easy-to-make dessert combines the rich flavor of peanut butter with the light, airy texture of whipped aquafaba, creating a perfect balance of taste and consistency. Ready in just 5 minutes of prep time and a few hours of chilling, this vegan-friendly mousse is an impressive dessert for any occasion. Whether served on its own, as a cake filling, or layered with chocolate mousse, this versatile treat proves that plant-based desserts can be just as satisfying as traditional ones. With its smooth texture and deep peanut butter flavor, this mousse is sure to become a favorite among both vegans and non-vegans alike.
Ingredients
1 cup (240 ml) aquafaba (liquid from canned chickpeas)
½ cup (125 ml) coconut cream
¾ cup (200 g) creamy unsalted peanut butter
8 whole dates, pitted OR ½ cup (120 ml) maple syrup
- Optional Toppings
Dairy-free whipped topping
Peanut butter drizzle (2 parts peanut butter to 1 part coconut oil, heated)
Directions
- Add aquafaba to the blender container.
- Whip on high speed for 2 minutes.
- Add coconut cream, peanut butter, and dates (or maple syrup).
- Blend on high speed for 2 more minutes.
- Pour into serving dishes.
- Refrigerate for at least 3 hours.
- Before serving, top with whipped topping and peanut butter drizzle, if desired.
Notes
- Aquafaba is the liquid from canned chickpeas. It’s crucial to whip it alone first for the right texture.
- Use coconut cream, not coconut milk, for proper setting.
- Best served 3-8 hours after preparation. Less time won’t allow it to set properly, more time may make it too thick.
- Add toppings just before serving to prevent them from melting into the mousse.
- For peanut butter drizzle, mix 2 parts peanut butter with 1 part coconut oil, heat for 30 seconds in the microwave, and stir.
- This mousse can be used as a cake filling or layered with chocolate mousse for variety.
Thank you chef
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