Here is a sinful-looking (and tasting) dessert to serve your honey this Valentine’s Day: Vegan Peanut Butter Chocolate Mousse! This super rich and creamy mousse is elegant and romantic – and totally dairy free. Infused with velvety chocolate and peanut butter flavors this coconut and soy based dessert will have your valentine swooning. Swooning over you of course. And yes, over this delicious pudding too. Whipped soy cream in top and an accent of chocolate. Ooh la la..
Peanut Butter Chocolate Mousse
vegan, makes 6+ servings
19 ounces silken tofu, drained (I used Trader Joe’s brand)
1/4 cup soy creamer
1/2 cup vegan cream cheese
2/3 cup peanut butter, creamy
1/2 cup vegan chocolate chips
1/3 cup virgin coconut oil
1/4 tsp salt (adjust to taste)
1/3 cup agave (or to taste – add a few drizzles more for a sweeter mousse)
1. Melt the chocolate chips with the coconut oil. You can use either a microwave or double broiler to slow melt on stove top. Make sure there are no clumps – especially with the coconut oil. Mixture should be silky smooth. Set aside.
2. Add the tofu, peanut butter, vegan cream cheese, agave, soy creamer, salt and cinnamon to a high speed blender like a Vitamix. Or food processor.
3. Blend the mixture until creamy. If you have trouble blending add in a splash more soy creamer. Next, with the blender on the lowest setting, slowly pour in the melted chocolate and coconut oil mixture. Keep blending until smooth.
4. Pour mousse into serving cups. Chill in fridge until ready to serve. For extra firm mousse – place the serving cups in the freezer a few minutes before serving.
Top with soy whipped cream, coconut whip and chocolate shavings.