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.
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?!