Ingredient Peanut Butter Mousse

Peanut butter is my favorite food. My body may have told me to reduce my intake because I consumed so much peanut butter as a child. In college, I would put peanut butter into my oatmeal for breakfast, my smoothie for lunch, and then eat a peanut butter and jelly wrap for dinner. Whoops. What can I say? This creamy, salty nut spread is amazing!

Why, then, do I ask, don’t you make it into a healthy mousse with only three ingredients so that I can use it on anything? What I’m interested in is the answer!

This recipe has a simple base:

Peanut butter + coconut whipped cream + sweetener

You could use maple syrup or powdered sugar instead of agave nectar for a lighter version.

This spread is delicious and can be used as a standalone dessert (peanut butter mousse) or as a healthier frosting with peanut butter. This would be great for cupcakes, muffins, and brownies. Another option? Fruit dip with protein: This dip is perfect for bananas. Please put it on anything and everything. (Including drinking cocoa – yes, I said that).

Ingredients

• One 14-oz can full-fat coconut milk
• Salted, natural creamy peanut Butter – 2-4 Tbsp
• 1-2 Tbsp of agave, maple, or powdered syrup (or honey, if you are not vegan).

Instructions

• Chill your coconut milk overnight. Remove the lid in the morning without shaking or tipping. Scoop out the solid cream on top and place it into a bowl that has been chilled. The liquid can be used in baked goods, smoothies, and other recipes. If your coconut milk did not harden, you can save it by following the post.
• Beat the mixture with a mixer until it is light, fluffy, and creamy – approximately 45 seconds.
• Start with the lower end of the range (2 Tbsp, as written in the original recipe) and add to taste.
• Add the desired sweetener. Note that the more liquid added, the less firm your mousse will be.
• Use it immediately as a frosting, or let it chill for several hours so that it can set up and become a mousse.
• As a mousse, top it with plain coconut whipped cream or bananas. Use as a dip with fruit or baked goods. Use it as a frosting on muffins, cakes, cookies, etc., but wait until right before serving. It needs to be kept chilled.
• Reserve leftovers in an airtight container in the refrigerator. Keeps for up to a week.