Vegan Peanut Butter Mousse Food
VEGAN PEANUT BUTTER MOUSSE
This Vegan Peanut Butter Mousse makes a wonderful dessert to end a special meal. Sweet, salty, creamy and light with a decadent chocolate layer on top! It looks impressive but is very easy to make with just a few simple ingredients. Gluten-free , refined sugar-free , aquafaba free
Provided by Vegan Richa
Categories Breakfast brunch Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Add the nondairy milk to a saucepan over medium heat. Once hot, add peanut butter, salt, cinnamon, vanilla, maple syrup, and mix in. It'll take a bit for the peanut butter to mix in, and it will be a little lumpy in the beginning. It will start to get smooth and creamy after about 4-5 minutes. Continue to cook until the mixture is rapidly boiling. The mixture will slowly start to thicken and will continue to thicken into a thick smooth custard. 5 mins. Taste carefully and add 1 tbsp or more sugar if you like it sweeter and mix in.
- Divide the mixture into two bowls, 1/3 for the chocolate layer, and 2/3rds for the peanut layer.
- Chill the bowls for 15 minutes. Then add in the club soda 1 tbsp at a time to the peanut bowl, and mix in very gently.(use a fresh bottle for maximum aeration) Add about 2 1/2 to 3 tbsp of club soda to aerate the peanut mousse
- Mix in the cocoa powder in the other portion to make chocolate mousse layer. then add in 1 - 1.5 tbsp of club soda water to the chocolate portion.
- Alternatively, chill the bowls for 2 hours, then whip each bowl until the mix is lighter to preference. Then layer as below.
- Transfer the peanut butter mousse to serving cups, and even it out. Chill this mixture for 15 minutes, and then add the chocolate mixture on top, even it out using a spatula. Top it with some crushed peanuts, and drizzle some softened peanut butter if you wish.
- Let the mixture set for a couple of hours, and serve. Storage: store refrigerated for upto 3 days.
Nutrition Facts : Calories 320 kcal, Carbohydrate 27 g, Protein 14 g, Fat 19 g, SaturatedFat 3 g, Sodium 403 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
PEANUT BUTTER MOUSSE CAKE (VEGAN AND DIABETIC)
Though some people would question lightening up a peanut butter mousse cake, what can I say? I'm diabetic and vegan but I still like my treats! This dessert takes a little time but it really is not difficult and the results... wow!
Provided by cjbamboo
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 350°F.
- For the cake:.
- Prep an 8 inch springform pan (spray with nonstick coating, or rub with butter and dust with flour).
- Combine flour, oatbran, baking powder, Splenda, cocoa, and salt in large bowl.
- Combine applesauce, syrup, maple extract, water, soymilk, vanilla, tahini, and p.b. in medium bowl and mix well.
- Add wet ingredients to dry and mix well.
- Bake for 20 - 30 minutes (test with toothpick).
- Cool.
- For the mousse:.
- Process tofu, syrup, salt, vanilla, lemon juice, and p.b. until smooth.
- Mix together soymilk and cornstarch in small bowl.
- Heat water and agar in saucepan over low-medium heat, and bring to a gentle boil, stirring as the mixture thickens. When agar is dissolved and the mixture is pudding thick, add the soy milk and cornstarch. Stir until mix boils again and then remove from heat.
- With processor on, add agar mixture to the tofu mixture in a thin stream.
- When completely combined, pour mousse over cake.
- Cover with plastic wrap and refrigerate until set (at least 6 hours, or overnight).
- Optional: Make a ganache drizzle by mixing melted vegan chocolate with soymilk.
Nutrition Facts : Calories 264.4, Fat 13.6, SaturatedFat 2.7, Sodium 415, Carbohydrate 30, Fiber 5.5, Sugar 3.2, Protein 11.7
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