4-Ingredient Vegan Peanut Butter Mousse

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020

Ingredients

6 ounces silken tofu
1/4 cup maple syrup
1 tablespoon vanilla extract
1/2 cup unsalted peanut butter

Makes 1 and 3/4 cups mousse

Find the ingredients & tools to make this recipe:

Instructions

1. Blend Tofu, maple syrup and vanilla in a food processor until exceptionally smooth, about 1 minute. Add the peanut butter and blend again until completely smooth, about 1 extra minute.
2. Store in the refrigerator for up to 3 days in an airtight container or in the freezer for up to 3 months.

Serve
*  Eat Tofu mousse served cold in a mason jar with chocolate shavings on top.
*  Use as frosting on top of chocolate or peanut butter cupcakes.
*  Bake right into the tops of brownies. (see my flourless PB Brownie recipe)

Photos by Milkshake Creative

Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!

This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!