
Vegan Peanut Butter Mousse
Ingredients
- 14-oz can full-fat coconut milk*
- 2-4 Saratoga Peanut Butter
- 2-3 tablespoons agave nectar, maple syrup, or powdered sugar (or honey if not vegan)
Instructions
- Chill your coconut milk overnight. In the morning, without shaking or tipping, remove the lid and scoop out the solid cream from the top into a chilled bowl. Leave the liquid in the bottom of the can and reserve it for use in smoothies, baked goods, etc.
- Using a mixer, beat until creamed together, light and fluffy – about 45 seconds.
- Add peanut butter, starting with lower end of range (2 Tbsp as original recipe is written) and adding from there to desired taste.
- dd sweetener of choice to desired sweetness, observing that the more liquid you add the less firm the mousse will be.
- Either use immediately as a spreadable frosting, or chill for several hours to let it set and firm up as a mousse.
- Eat as a mousse topped with plain coconut whipped cream, bananas or chocolate sauce. Alternatively, use as a dip for fruit/baked goods. If using as a frosting, don’t frost your muffins, cookies and cakes, etc., until just before serving as it needs to be chilled right up until serving.
- Reserve leftovers in a covered container in the fridge. Will keep for up to 1 week.
© Minimalist Baker