A few weeks ago I posted a recipe for vegan chocolate mousse made with aquafaba, the water in a tin of chickpeas or beans which usually gets discarded before cooking. I became quite a fan of the stuff, and have been using it in a lot of sweet recipes.

Mousse seems to be my favourite thing, I love a good mousse and the idea of making it without any added fat or refined sugar is a wonderful thing

When I was sent a jar of 100% organic smooth peanut butter to try from Whole Earth, I looked around for a recipe to make an aquafaba mousse with peanut butter.

I came across a really nice blog by the Lazy Cat Kitchen which had such a recipe, so I tried it a couple of times with some minor adjustments. The smooth Whole Earth peanut butter was perfect in this recipe because it’s smooth, creamy but contains no palm oil and the peanut taste is excellent.

I am so addicted! I cannot even call this mousse anymore – it’s really a cloud of pure peanut butter delight! Not too sweet, incredibly light and airy, the chocolate ganache and the crunched up nuts add a beautiful textured contrast to the whole pot.

The recipe

The original recipe is on the Lazy Cat Kitchen blog

• aquafaba from a 400gr tin of pulses
• A pinch of cream of tartar
• 100gr smooth peanut butter (100% peanuts, I used Whole Earth)
• 3 tbsp date syrup
• 50gr dark chocolate*
• 1 tbsp coconut oil
• 50gr coconut cream + 120gr coconut cream
• Crushed salted peanuts

Drain a jar of chickpeas or beans and place the aquafaba in a metal bowl with a pinch of cream of tartar. Whisk at high speed until stiff peaks form, much like whisked egg white. It will have exactly the same consistency and look, and will take around 8 minutes.

While the aquafaba is whipping, place the peanut butter, the 120gr coconut cream and the date syrup in a large and mix well with a metal or silicon whisk.

Once the aquafaba is ready, slowly, one chunk at the time, fold into the peanut butter mixture being careful to avoid knocking too much air out. Once all well mixed, spoon into clean jars or pots and set in the fridge for 24hr.

After that time, prepare the ganace by metling the chocolate and the 50gr coconut cream and oil in a bain marie bowl; once cooled, spoon on the top of the mousse, garnising with the crushed peanuts.

It will keep in the fridge for a few days, if you can resist eating it!

* choose vegan chocolate to make this recipe vegan