A protein-rich peanut butter mousse light as a cloud, full of nutrition from the unusual ingredient, quinoa. Topped with homemade crystallized ginger chips made with fresh ginger. An easy healthy dessert high in protein and a strong energy-booster.
Cuisine: vegan, dairy-free, gluten-free
Keyword: hormone-balance, peanut butter mousse, protein
Does it keep?: 1-week refrigerated
Author: Dee Dine
Peanut Butter Mousse
2/3cupcoconut cream(Use all the solid portion of a (14oz) can of full fat coconut milk - it's somewhere between 2/3 cup and a full cup)
1/2cupunsweetened peanut butter
1/4cupcooked quinoa(optional but try to use this addition as it is such a nutrition booster)
If you plan on adding quinoa, rinse raw quinoa, and boil it at a ratio of 1 part quinoa to 2 parts water. Add both to a pot, bring it to boil, then lower it to a simmer until all water is absorbed and you see little curly string coming out of each kernel. Probably about 5 minutes. Use in this recipe and refrigerate extras for 3-4 days.
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 quinoa and whip into a creamy texture. Add some reserved coconut liquid from can or water if the texture is too dry. It will depend on how runny your peanut butter is.
Pour the blended mixture into 4 jars
Store jars in refrigerator until you are ready to eat.
How to make Crystallized Ginger:
Cut chunks of fresh ginger into 1-2 inch long logs.Peel the ginger using the edge of a spoon. Slice the logs long-wise with a mandolin (be careful!) or a paring knife.
Simmer the strips in simmering water for 30 minutes. Don't let the water run down.Drain the water, and pour on the sugar and toss the strips until they are well-coated.Lay the strips on a parchment overnight to dry at room temperature.
Store in a dry, airtight container - I'm not sure how long they would last since they have sugar on them. But if you refrigerate them, they become soggy. So we only make enough to eat that day. Let me know if you know a way to store homemade crystallized ginger chips.Some say they dry them in an oven that has been preheated to 350F, turned off, and with door open. I haven't tried that; not sure if the sugar will "cook".
How to Serve Jars
Sprinkle mousse with chocolate sauce, popped quinoa, cacao nibs, nuts, crystallized ginger and any other toppings you like.. Serve jars immediately.