Vegan Chocolate Peanut Butter Mousse
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1.7 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 3 tbsp cocoa powder, Hersheys Special Dark, unsweetened 2 tbsp Bell Plantation PB2 2 tsp Vanilla Extract 1 tbsp Agave Nectar (Wholesome Organic Blue Agave)
Refrigerate the can of coconut milk for 24 hours. Open the can about halfway and slowly pour the top of the milk into the container where you'll beat it. Once the clear stuff starts coming out, stop. Save that stuff for a smoothie or something.
Slowly start beating the coconut milk, adding agave and vanilla extract when you feel like it. Fold in cocoa and PB2 (so it doesn't end up all over your kitchen), and beat some more.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LLAMAINGALOSHES.
Slowly start beating the coconut milk, adding agave and vanilla extract when you feel like it. Fold in cocoa and PB2 (so it doesn't end up all over your kitchen), and beat some more.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LLAMAINGALOSHES.
Nutritional Info Amount Per Serving
- Calories: 220.1
- Total Fat: 18.8 g
- Cholesterol: 0.0 mg
- Sodium: 98.2 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.0 g
- Protein: 3.3 g
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