Here is another version of the ever popular 3 Ingredient
Vegan CHOCOLATE MOUSSE.
We thought…why not add PEANUT BUTTER!
Peanut Butter Chocolate Mousse
(dairy-free & vegan)
1 package Silken Tofu
1 cup Chocolate Chips (vegan)
1 cup Non-Dairy Milk (Coconut Milk, Coconut Cream, Almond Milk or Soy Milk)
4 TBS PB2 Powder*
–For a sweeter version, try adding 2 TBS maple syrup…SO GOOD!
PB2 Powder– is a powdered peanut butter, made by squeezing natural oils out of the peanut and then dehydrating what’s left, yielding a powder in which 90% of the fat is removed from the peanut. I personally don’t consider this a WHOLE FOOD and believe WHOLE is always better. But wanted to try it out for fun- and with this type of a recipe, I think it works AMAZING!
PB2 Flavored Whipped Coconut Cream & Peanut Butter Cups
(Details on how to make whipped coconut cream below)
Directions for the MOUSSE:
Combine Chocolate Chips and Milk in a small sauce pan over medium heat.
Stirring constantly until combined and completely melted.
Let chocolate mixture sit for a few minutes to cool (this will help with the mousse setting up).
Then combine chocolate mixture with Tofu and PB2 Powder (optional) in a high-powdered blender or food processor.
Blend until smooth.
Place in refrigerator for an hour (until thickened)…OR if desired place in your freezer until frozen!
If it is frozen, let sit on your counter to thaw before consuming, very quickly…because you won’t be able to help yourself.
WHIPPED COCONUT CREAM
To make whipped coconut cream, basically place a high quality can of coconut cream in your refrigerator over night (the better quality the thicker the cream). Then after you open the can, scoop out the cream that has settled on top. Place this cream in a bowl (you can add a sweetener if you would like and vanilla) and whip it up for a good 2-3 minutes. It should become somewhat thicker. Than place back in your refrigerator to thicken. This can be used as a wonderful and super yummy alternative to dairy whipped cream.
Source: WFM 1-10