Vegan PB&J Mousse 🌱

A wise man once said that “the discovery of a new dish does more for the happiness of the human race than the discovery of a star”. That man was Jean Anthelme Brillat-Savarin (1755-1826) and I must say, he was absolutely right. Because that’s what I felt after having tasted this sweet temptation. The most delicious vegan dessert ever.

Peanut butter mousse: Mix one part smooth peanut butter with two parts soy cream. If you use natural peanut butter, add salt and sweetener of your choice to taste. I used maple leaf syrup. Beat until fluffy.

Passion fruit mousse: Mix one part passion fruit juice with three parts soy cream. Sweeten with maple leaf syrup. Beat until fluffy.

Passion fruit jelly: Mix equal parts of passion fruit juice and date sugar. Simmer until sticky.

Peanut butter crumbles: Mix one part crunchy peanut butter with one part rye flour and one part wheat flour. Taste with salt and date sugar. Crumb and bake for 15 minutes at 225°C.

Pipe out the mousses around a mirror of jelly with passion fruit pulp. Decorate with crumbles, passion fruit seeds and forget-me-not blossom.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s