Everyone already knows how to make this. But, I made it last week when I was playing in the kitchen and I remembered just how ridiculously good it is. So, this is just a reminder to everyone.

EAT MORE PEANUT BUTTER.

More peanut butter in all ways always.

(If you get that reference, be my bestie.)

Peanut Butter Mousse

• 1 block of Mori-Nu tofu, the kind that’s not in the refrigerated section (usually- some grocery stores put it there because they don’t know better, it’s still good)
• 1/2 cup peanut butter- you can use less or more to taste, I obviously used a lot but I also fed this to non-vegans who had no clue there was tofu in it
• 2 teaspoons agave
• 2 tablespoons almond milk
• 1/2 teaspoon vanilla extract

Put everything into a food processor or a blender. If you’re using a blender, put the milk and agave in before the tofu so that it has something to help get it the blade moving. If it’s too thick and isn’t entirely blending- add a little more milk, a tablespoon at a time. Let sit in the refrigerator for an hour or so. I put mine into the freezer because I can’t wait and I like food uh ton ton ton.

I put this into a glass with the mousse at the bottom, slices of bananas, and crushed vanilla cookies on top. And served with an iced tea spoon.

How cute are long handled spoons?!