Peanut Butter Chocolate Mousse with Dark Chocolate
For the Mousse:
- 1 C. Peanuts, soaked for 4 hours and drained
- ½ C. Water
- ¼ C. Cocoa Powder
- 1½ Tbs. Agave
- 1½ Tbs. Maple Syrup
- 1½ Tbs. Creamy Peanut Butter (salted or unsalted)
- 1 Tbs. Coconut Oil, melted
- ½ Tsp. Vanilla Bean Paste or Extract
For the Chocolate Topping:
- 6 Tbs. Cocoa Powder
- 2 Tbs. Coconut Oil, melted*
- Sweetener to Taste (I used 15 drops of liquid Stevia)
- Finishing Salt or Sea Salt & Fresh Raspberries for Garnish (optional)
- Combine all of the ingredients for the mousse in the bowl of a food processor.
- Process the mixture for about 4 minutes, scraping down the sides of the bowl every so often.
- Portion the mousse into 4 small dishes and place them in the fridge while you prepare the topping.
- For the chocolate, stir the melted coconut oil and cocoa powder together until no lumps remain. Add the sweetener to taste and stir again.
- Pour approximately 1½ Tbs. of the chocolate over each dish of mousse and return to the fridge for about 15 minutes to allow the chocolate topping to harden slightly.
- Sprinkle with finishing salt or sea salt (optional), then place the mousse back in the fridge for at least 30 more minutes until the mousse has chilled and thickened.
- Top with a fresh raspberry for a pop of color and enjoy!
*I received some feedback that the chocolate topping can be a bit crumbly, which is certainly not ideal. The ratio listed in the recipe is one that works for me (I make it several times a week when I have a chocolate craving!), but it’s key to use level tablespoons of the cocoa powder. If you find that the topping is still too thick, I recommend adding an additional 1-2 Tbs. of melted coconut oil until the texture is similar to chocolate syrup.