Peanut Butter and Chocolate Mousse Parfait by sculptedkitchen | Quick & Easy Recipe | The Feedfeed
Peanut Butter and Chocolate Mousse Parfait
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"Taking photos, whether it be landscape, portraits or food, is about creating a scene. A story. Almost imagining the scene that the photo was taken in. Brown is a pretty dull colour so I added some colour with pops of red and created some texture with peanuts and twine. Rustic ๐Ÿ˜. Do you create stories with your photos? Do you find the scene takes longer than the actual food? ๐Ÿ™ˆ"
-- @sculptedkitchen


For the Peanut Butter Mousse

  • 1 (14 ounce) block soft tofu, pressed and drained
  • 1/ 4 cup peanut butter
  • 1/ 4 cup maple syrup
  • 1 tablespoon peanut butter protein powder

For the Chocolate Ganache

  • 1 (13.5 ounce) can coconut milk, refrigerated
  • 1 cup vegan chocolate chips
  • 1 tablespoon chocolate protein powder

For the Meringue

  • 1 (15 ounce) can chickpeas, liquid drained and reserved
  • 1 teaspoon xantham gum
  • 1 cup powdered sugar
  • Peanuts, chopped, for garnish


  • Step 1

    To make the peanut butter mousse, blend all ingredients in a food processor or blender until smooth.

  • Step 2

    To make the chocolate ganache, scoop the coconut cream from the top of the can and drop into a small pot. Bring to a boil. Pour over chocolate chips, add protein powder, and stir until smooth and chocolate is fully melted.

  • Step 3

    To make meringue, pour chickpea liquid into bowl of stand mixer and whip on high for a few minutes. Add in remaining ingredients and whip on high until stiff peaks form.

  • Step 4

    Layer peanut butter mousse and chocolate ganache in a jar or tall glass. Pipe meringue on top. Garnish with peanuts and extra ganache if desired.