Simple & Easy To Make Peanut Butter Banana Mousse (Dairy Free + Vegan)
This easy to make; dairy-free peanut butter mousse is creamy and made with aquafaba for a light and airy texture with a rich chocolate topping. The perfect no-bake dessert treat.
Servings: 4 servings
Calories: 296kcal
Equipment
- Blender or Food Processor
- Hand Mixer
Ingredients
- 6 ounce Silken tofu - drained
- ½ cup Peanut Butter
- 1 Banana - small
- 4 tablespoon Maple syrup
- ⅓ cup Aquafaba
- 1 teaspoon Lemon juice
- ½ teaspoon Vanilla Extract
- ½ teaspoon Ground Cinnamon
Chocolate Topping
- ½ cup Chocolate Chips
- 3 teaspoons Almond Milk
Instructions
Mousse
- Add the silken tofu, banana, peanut butter, vanilla, cinnamon and maple syrup to a blender or food processor
- Blend until completely smooth
- Scoop mix into a bowl and place into the refrigerator while you make the whipped cream
How To Make Aquafaba Whipped Cream
- Drain chickpea liquid from a can of chickpeas into a measuring cup (this is Aquafaba)
- Measure out ⅓ cup of liquid and pour into bowl
- Add lemon juice
- With a hand mixer, mix the Aquafaba between 10 and 15 minutes, whipping it until you have stiff peaks
- Gently fold the aquafaba into the peanut butter banana mixture using a spatula
- Spoon mix into small cups or jars and place into refrigerator for 2 hours or overnight for best results
- Enjoy!
Notes
Melt Chocolate in the Microwave
Place ½ cup of chips in microwave bowl.
Microwave for 30 seconds, stir, and repeat. Microwave the chocolate in 3 (30-second) intervals, adding a few teaspoons of almond milk and stirring between each until thin consistency. Thin enough to pour.
Nutrition
Calories: 296kcal | Carbohydrates: 28g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Sodium: 152mg | Potassium: 440mg | Fiber: 3g | Sugar: 19g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg
