A creamy peanut butter mousse light as a cloud, full of protein, and made with just four ingredients and layered with chocolate fudge, peanut butter, and topped with whipped cream and candied ginger.
Open a can of chickpeas, rinse - I use unsalted, bpa-free cans.
Make Peanut Butter Mousse
Remove the solid portion of the chilled coconut milk can, reserving the liquid portion for smoothies. Add that solid cream to a blender, along with the peanut butter and maple syrup and chickpeas and whip into a creamy texture. Add water if the texture is too dry. It will depend on how runny your peanut butter is.
Pour the blended mixture into 6-8 jars, with layers of yogurt or chocolate sauce or granola.
Store jars in refrigerator until you are ready to eat. Keeps 4 days.
How to Serve Jars
Sprinkle mousse with chocolate sauce, cacao nibs, nuts, candied ginger and any other toppings you like. Serve jars immediately.
Notes
1. Be sure to use a runny natural peanut butter with no added sugar2. Be sure canned chickpeas are unsalted and in a can that is bpa-free. I like Whole Food's 365 brand.3. Be sure to refrigerate the can of coconut milk the prior night.4. I topped mine with chocolate sauce, peanut butter, whipped cream, nuts and a drizzle as well as homemade candied ginger. But you can also just eat the mousse on its own.