Chocolate peanut butter mousse

This easy and quick vegan chocolate mousse is packed with protein (13 g per serving!), and relatively low in calories (for a rich, creamy dessert;). It's a decadent but guilt-free pleasure.

I don't make desserts often; if I do, it's for a special occasion. Still, I try to make them as healthy as possible. Before I would use coconut milk for chocolate mousse, but it's not a great base ingredient since it's packed with calories and saturated fat, so now I use silken tofu, which works really well. Instead of the peanut butter you can use hazelnut, cashew or almond. Hazelnut and peanut butter are a bit stronger in taste.

PREP TIME: 70 MIN (before serving)
SERVES 4

Ingredients

20 g cacao butter
40 g raw cacao powder
300 g silken tofu (such as Clearspring)
1 dcl maple syrup (or a bit more if you prefer sweeter)
1 tsp agar agar
1.5 dcl water
Bourbon vanilla extract
4 tbsp peanut butter (bottom of the glass)
Crushed peanuts (topping)
Dark chocolate shavings (topping)

Method

Add a tablespoon of creamy peanut butter to the bottom of four coupe champagne glasses (or any other you prefer) and refrigerate.

Add the tofu, maple syrup, and cacao powder in a high-power blender and blend together. Melt the cacao butter and add to the mix. Taste and add more maple syrup if you prefer. Add a few drops of bourbon vanilla extract and set aside.

Bring water to a boil in a small saucepan, reduce the heat and add the agar agar. Stir and cook for a minute or until you see that agar agar is turning into gel. Pour into the mix and blend shortly.

Pour the mix into the serving glasses right away (about 1.5 dcl each) and refrigerate for about 10 minutes. Top with the chocolate shavings and crushed peanuts. Refrigerate for an hour before serving.