Vegan Chocolate Peanut Butter Mousse
My friends and family know that I'm a sucker for chocolate mousse. So testing and tasting this recipe was a lot of fun! It's super creamy and chocolatey, and perfectly sweet. You'll never know it's vegan!
Ingredients
Crust
- 1 c walnuts
- 1/2 c vegan coconut flakes
- 10 oz dates, pitted
Mousse
- 12 oz tofu, extra-firm (pressed)
- 1/2 c coconut cream canned
- 1/2 c unsweetened cocoa powder
- 1 tbsp vanilla extract we used Madagascar Bourbon
- 1/2 c pure maple syrup
- 1 recipe Whipped Coconut Cream
- 1 c dark chocolate peanut butter cups, chopped we used Justin's
- 1/2 c oatmeal
Instructions
Crust
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Grease 4-6 (8oz) ramekins with coconut oil or line with parchment paper.
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In a food processor, blend the walnuts, coconut and dates until doughy and crumbly.
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Transfer to the ramekins and press to form an even layer on the bottom of each.
Mousse
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Combine the (pressed and cubed) tofu, coconut cream, vanilla and maple syrup in a food processor until creamy and smooth.
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Tasta and add additional maple syrup as needed.
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Slowly pour the mousse over the crust(s) and cover with plastic wrap.
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Transfer to the refrigerator and chill for 4 hours.
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Remove from the refrigerator and top with Coconut Whipped Cream, oatmeal and chopped Dark Chocolate Peanut Butter Cups.
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Serve and enjoy!
Notes & More
Recipe adapted.
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