I added some of my recently discovered peanut butter powder to give the peanut butter flavour, but you could use regular peanut butter if needed. There are also a few options for sweetening this. I used carob fruit syrup, which is another new discovery for me. It is made from fruits of the carob flower and has a neutral taste. Other options include agave, rice malt syrup or maple syrup, although the latter two will add a little of their distinctive flavour.
I promise you can't taste or detect tofu in this, and whilst the mousse firms up with setting, you may want to savour a bit of the mix straight from your food processor. I certainly did!
Chocolate peanut butter mousse
An easy, decadent vegan dessert blending 4 ingredients to mousse perfection
Serves 4 (or 2-3 if you want more generous serves)
Food processor required
Author: Bite-sized thoughts
300g silken tofu, drained
1/4 cup cocoa powder
1/4 cup peanut butter powder (or ~2 tbsp peanut butter)
1/4 cup liquid sweetener of choice (I used carob syrup; other options include agave, rice malt or maple syrup)
Cacao nibs, optional, to decorate
Combine the tofu, cocoa powder, peanut butter powder and liquid sweetener in your food processor and process until smooth. Scrape down the sides of the bowl and process again to ensure all ingredients are well combined.
Transfer the mix into individual pudding cups or bowls, and allow to chill in the refrigerator for 2-4 hours before serving.
Sprinkle with cacao nibs if desired.
Submitted to Healthy Vegan Fridays.
What are you eating this weekend?