Vegan Peanut Butter Mousse

Hi my veggie-friendly readers!

I've had a lot of time on my hands these past few days, as I'm recovering from wisdom-tooth extraction. Ouch! For that reason, I can only eat a "soft" diet for 5 days. Drinking vegetable broth got old, fast. So I started searching online for some ideas, and voila! Ask the Internet, and you shall receive.

I found the easiest recipe for the delectable peanut butter mouse. Seriously, you all need to try this pronto! Even if you have all of your teeth! ;-)

3 INGREDIENT PEANUT BUTTER MOUSSE FROSTING

PREP TIME

5 mins

TOTAL TIME

5 mins

Vegan peanut butter mousse made with coconut milk, peanut butter and a agave nectar! Spread it on cakes, muffins and cookies; use as a fruit dip; or eat straight up as mousse!

Author: Minimalist Baker

Recipe type: Dessert

Cuisine: Vegan, Gluten Free

Serves: 4-6

INGREDIENTS

• 1 can full fat coconut milk (alternatively, 1/2 can coconut cream)*
• 3-4 Tbsp salted, natural creamy peanut butter
• 2-3 Tbsp agave nectar, maple syrup or powdered sugar (or honey if not vegan)

INSTRUCTIONS

1. 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. 
2. Using a mixer, beat until creamed together, light and fluffy - about 45 seconds.
3. Add peanut butter, starting with 2 Tbsp and adding from there to desired taste.
4. Add sweetener of choice to desired sweetness, observing that the more liquid you add the less firm the mousse will be.
5. Either use immediately as a spreadable frosting, or chill for several hours to let it set and firm up as a mousse.
6. 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.
7. Reserve leftovers in a covered container in the fridge. Will keep for up to 1 week.

My Notes: I didn't chill the culinary coconut milk I used and this recipe turned out just fine. Also, I used organic pure maple syrup and I have no regrets. Enjoy!

Original source: Minimalist Baker at http://minimalistbaker.com/3-ingredient-peanut-butter-mousse/