A smooth and creamy mousse that is loaded with peanut butter flavour! Makes for a very quick and delicious dessert that everyone will love!

  • 170 g silken tofu, drained
  • 1 small banana
  • 1/2 cup (120 g) creamy peanut butter
  • 3 tablespoons (60 g) maple syrup
  • 1/3 to 1/2 cup (100 ml) of aquafaba from a 15-ounce can of chickpeas
  • 1 teaspoon lemon juice or lemon juice
  1. You can watch the video in the post for visual instructions.
  2. Add the silky tofu, banana, peanut butter, and maple syrup to a blender or food processor and blend until completely smooth and creamy. Put the container in the refrigerator.
  3. To whip up the Aquafaba, pour the chickpea juice into a large clean mixing bowl (see step-by-step photos in the blog post above). You will need 1/3 to 1/2 cup (100 ml) of chickpea juice. Do not use any more and discard the rest or freeze for later use.
  4. Beat Aquafaba with an electric hand mixer or stand mixer. After about 8 minutes, add the lemon juice (or lemon juice) and whisk until stiff peaks. It takes about 10 minutes in total. You can stop mixing if you can turn the mixing bowl upside down. If not, continue for a few more minutes.
  5. Gently fold the Aquafaba into the peanut butter mixture using a spatula.
  6. Then put the foam in 2 large or 4 small clean jars and place in the refrigerator to freeze, preferably overnight. You can also freeze the foam for about an hour! Garnish with dairy-free chocolate and enjoy when cold! See recipe notes below for refills.


This mousse can be covered and stored in the fridge for up to 1 week.

It also freezes well for up to 3 months. Thaw overnight in the fridge before serving.



 4 servings 


 1 serving