Yum and double yum! This super creamy and delightful Peanut Butter Chocolate Mousse will please the chocolate and peanut butter fans at your table. Piped into small dishes, this is one special treat.
Peanut Butter Chocolate Mousse
- ½ cup nondairy milk
- 1 block (14 to 16 ounces) firm regular tofu, drained and cubed
- 3 heaping tablespoons smooth peanut butter
- ¼ cup vegan powdered sugar
- ½ cup vegan dark chocolate chips
Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling. Put the tofu, peanut butter and sugar in a blender container, then add the chocolate chips. Pour in the steaming hot nondairy milk and process until completely smooth. Spoon or pipe the mixture into dessert dishes and refrigerate 4 to 24 hours. Serve chilled.
Recipe from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission. Photo by Hannah Kaminsky