Incredibly fluffy vegan peanut mousse made with just a few ingredients. Fine peanut meets silken tofu, maple syrup and vanilla. Quick to make, high in protein and suitable for a low carb diet.
Prep Time 20 minutesminutes
Cooling time 4 hourshours
Total Time 4 hourshours20 minutesminutes
Servings 4Servings
Calories 225kcal
Ingredients
FOR THE AQUAFABA:
120mlChickpea waterthe liquid that remains when you strain a can or a jar of chickpeas and collect the water (chickpea water = aquafaba = fake egg whites)
¼tbspnXanthan Gumoptional, but makes the false egg whites much more stable
FOR THE AQUAFABA Strain chickpeas and save the chickpea water - this is the chickpea water needed for aquafaba.
120 ml Chickpea water
Place chickpea water in mixing bowl (of food processor) and whip with mixer (hand mixer or food processor) on high speed for 3-6 minutesuntil it has increased in volume and looks like beaten egg whites. If in doubt, continue beating longer and at the highest level rather than stopping too soon.
Add xanthan gum and continue beating until everything is nice and firm and forms peaks like real egg whites.
¼ tbspn Xanthan Gum
Transfer to a large mixing bowl and clean mixer.
FOR THE PEANUT-SILK TOFU MIXTURE Place silken tofu (does not need to be drained), maple syrup, peanut mousse, vanilla and salt in blender and blend until everything is combined into a fine cream.
400 g Silken tofu, 80 ml maple syrup, 45 g Peanut butter, ¼ tbspn Bourbon vanilla, 1 strong pinch of salt
Add to the faux egg whites in the mixing bowl and gently fold in with a whisk until well combined.
Pour into dessert glasses and let set for at least 4 hours or overnight.
Garnish with chocolate, chopped peanuts and desired toppings and enjoy!
Dark vegan chocolate, Chopped peanuts
Store leftovers in an airtight container in the refrigerator for up to 2 days.