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Chocolate Peanut Butter Mousse with a Crunchy Topping

Ease of Preparation: Moderate

Preparation Time: 20 min
plus 2 hrs (or overnight) refrigeration

Cook Time: 3 min

Servings: 4 to 6

Recipe By: Jenny Engel & Heather Goldberg

From:  Spork-Fed
Used with permission of St. Lynn's Press

Other Desserts
Other Gluten-Free

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Chocolate Peanut Butter Mousse with a Crunchy Topping

This dessert is so decadent, no one will believe it's vegan. And not only that—no one will be able to guess that there is tofu in this little sucka. We're not usually the kind of vegans that slide tofu into everything, including dessert— but in this mousse, it works like a charm. The crunchy topping adds a great texture to this smooth and creamy dessert, so it's not optional.

Ingredients
Mousse Ingredients
1 1/2 cups vegan dark chocolate chips
1 block (14 ounces) silken tofu
1/3 cup maple syrup
1/3 cup chunky peanut butter
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon ground cinnamon
 dash sea salt
Nut Topping Ingredients
1/4 cup evaporated cane sugar
1 cup toasted walnuts or pecan pieces
1 tablespoon neutral tasting oil
 dash ground cinnamon
 dash sea salt
Directions
Melt chocolate chips in a double boiler, or in a metal bowl over a small (2-quart) pot, filled with about 1 inch water. Let chocolate chips melt for about 3 minutes, then stir until all chips are melted. Remove from heat and set aside.

In a large blender or food processor, combine tofu, maple syrup, peanut butter, vanilla and almond extracts, cinnamon and sea salt. Blend until mixture is uniform and creamy. Transfer mousse mixture to a bowl and refrigerate for 2 hours, or overnight for a thick consistency.

For the topping:
Add sugar, nuts, oil, cinnamon and sea salt to a food processor and pulse 7 to 10 times, or until well ground.

To serve, place a small amount of mousse into a dessert cup or bowl and sprinkle with crunchy topping.
Chef Suggestions
Double check your chocolate chip ingredients if you are gluten-free, to be sure barley is not in the list.

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