Vegan Peanut Butter Mousse Cup Pie
Peanut Butter Mousse Layer
12 oz. Extra-Firm Silken Tofu (I used Moru-Nu because I had it
lying around. This would probably be fine with firm or non-silken,
1 cup peanut butter
1/3 cup powdered sugar
1/4-1/3 cup agave nectar/maple syrup/brown rice syrup, etc.
1 teaspoon vanilla extract
**NOTE: I used natural peanut butter, so if you're using a peanut
butter with more sugar already added you may want to cut the amount
in the recipe down to keep it from being sickeningly sweet.
1/4 cup soy/rice/oat/almond milk (I used oat)
3/4 cup vegan chocolate chips
2 tablespoons agave nectar/maple syrup, etc.
1 vegan ready-made graham cracker crust of your choice (I'm lazy)
vegan white chocolate (optional, for garnish)
- Drain and rinse the tofu and squish out any excess water.
Combine all the peanut butter mousse ingredients in a blender or
food processor and blend until smooth and well-mixed. Pour into pie
crust and refrigerate while you make the ganache. It's okay if it
doesn't fill the crust all the way to the top, hence only 12 oz. of
tofu. You want room for the ganache!
- Bring your vegan milk of choice to a gentle boil in a small
saucepan. As soon as it boils, remove it from the heat and mix in
the chocolate and syrup until everything is fully melted and evenly
combined. Let sit for 10-15 minutes at room temp until it solidifies
a bit more and then pour or drizzle over the peanut butter mousse in
the pie crust. I decided to pour it completely over to make it look
like a peanut butter cup, and because I was going to shave the white
chocolate over it anyway to make it look pretty. You may choose
otherwise. Put in the refrigerator for at least an hour to solidify
- After the hour, feel free to put on the toppings of your choice.
Your question and comments are welcome