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Peanut Butter-Chocolate Mousse

Peanut Butter-Chocolate Mousse

a special guest recipe from the Jazzy Vegetarian, Laura Theodore

Yum and double yum! This super creamy and delightful mousse will please the chocolate and peanut butter fans at your table. Piped into small dishes, this is one special treat. 

Makes 4-6 servings

 

Peanut Butter-Chocolate Mousse

cup nondairy milk
1 block (14 to 16 ounces) firm regular tofu, drained and cubed
3 heaping tablespoons smooth peanut butter
cup vegan powdered sugar
cup vegan dark chocolate chips


Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling. Put the tofu, peanut butter and sugar in a blender container, then add the chocolate chips. Pour in the steaming hot nondairy milk and process until completely smooth. Spoon or pipe the mixture into dessert dishes and refrigerate 4 to 24 hours. Serve chilled.



Recipe 2015 Laura Theodore, published by Jazzy Vegetarian, LLC, reprinted by permission.
Photo by Hannah Kaminsky




2015, Vegan Street


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