salt, smooth peanut butter, coconut cream, honey, vanilla paste. I wonder if you could substitute agave syrup or powdered sugar instead of the maple syrup? The 1tsp of soy milk and a bit of maple syrup distoryed 150gram of 85% high quality chocolate. Fields marked as * are mandatory. x Ania, This recipe has been written by Ania. Vegan peanut butter mousse - Lazy Cat Kitchen Vegan peanut butter mousse is comprised of airy, peanut mousse and creamy chocolate ganache, that complement each other really well. Great thinking, Betty! It’s not enough even for one glass… the fouth cup from the left has no chocolate at all. Gradually (start off with 1/3 of whipped aqauafaba) and gently fold whipped aquafaba into the chocolate mixture until the two are well incorporated. I don’t normally have coconut cream so I added 2 tablespoons coconut oil and one tablespoon coconut milk and it worked Place smooth peanut butter, maple syrup and coconut cream in a medium bowl. Thank you for letting me know that you enjoyed it! You need to melt coconut oil, mix the rest of the ingredients in and then allow it to set like the standard ganache. Vegan peanut butter mousse - Lazy Cat Kitchen 10reviews 30minutes Vegan peanut butter mousse is comprised of airy, peanut mousse and creamy chocolate ganache, that … Hope that helps! I consent to having Lazy Cat Kitchen collect my name and email, Vegan tahini cookies with chocolate and walnuts, https://www.feastingonfruit.com/3-ingredient-vegan-chocolate-pots/, 80 ml / 1/3 cup crunchy unsweetened peanut butter or, 150 g / 5.3 oz dark vegan chocolate, broken into pieces, ¼ tsp lemon juice or white vinegar (optional). I’m so glad that it hasn’t all gone to waste, Laura. What peanut butter did you use? I cannot even call this mousse anymore – it’s really a cloud of pure peanut … Mar 8, 2017 - Explore Emi Pro's board "Lazy Cat Kitchen" on Pinterest. You may want to add a bit of maple syrup to the mixture at this point. Was that possibly the reason? Thanks Lili and welcome to vegan wizardry The magic ingredient is chickpea cooking (or tinning water) known as aquafaba, it basically behaves like egg whites, it’s healthier (rich in plant-protein) and there is no cruelty involved. It’s a touch ironic that I’ve decided to post such an indulgent recipe right now as I am in the middle of trying to curb my sweet tooth again (probably in vain, but one can dream!) I am so addicted! Sign up for the Top Pick Of The Week newsletter to have a top food review and a recipe e … It wasnt creamy like how your picture shows above. It’s been a while since I’ve made a vegan mousse with aquafaba so I’ve decided that I need to rectify that to make sure I don’t lose my skills (that’s the party line anyway…) and yup, all good. I’d love to see you how you laid out the kitchen, Thanks! Our weather is not too bad, which is a miracle as it’s a Bank Holiday here in the UK and that’s usually a fire sure recipe for rain. 0:47. Ania. I followed your recipe exactly and used coconut cream from trader Joe’s. Peanut Butter Caramel Chocolate Mousse Lazy Cat Kitchen. Vegan, gluten-free. Such a simple recipe with maximum flavour. Oh man, being Vegan is tough haha! However, I feel that cashew cream MAY work well (soaked cashews blended with just enough water to turn it into a cream like texture), it definitely needs something fatty. 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. They are a match made in heaven, one airy and not that sweet (although feel free to override me), the other silky, sweet, nutty and a touch salty. Can it be that it’s just the particles from the peanut butter that you are seeing? If your chocolate seizes, which happens sometimes, bring it back by whisking in another 1-2 tablespoons of room temperature almond milk. I’d like to receive new recipe emails and a link to your free e-book. And no suffered here. Just one question: By coconut cream, do you mean the top portion you get after putting a can of full fat coconut milk in the fridge overnight? Peanut. x Ania. Cheers, Ania, This recipe has been written by Ania. I use 70% cacao chocolate. Great idea, I hope it goes down well with everyone! also do you know the nutritional info on this? Once it starts foaming, add peanut butter and start whisking it in until it all dissolves into the maple syrup. Place aquafaba in a clean (that’s very important as any grease residue will prevent the aquafaba from foaming) glass or metal bowl. Set the hob on the lowest setting and allow the two to melt into each other. 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