Saturday, September 5, 2015

Double layered peanut butter craze!

Hello, hello! As promised, another peanut butter recipe. Do I ever get tired of PB? No, not really. Of late I've even been adding it to my morning oats (Thanks for the hint, Hanne!). This recipe is a double layered mousse with chocolate and peanut butter. It is so easy to make, but you do need a food processor though. Which is, in my honest opinion, totally worth investing in.

Ingredients: serves 8
2 packs silken tofu
200 g dark chocolate + some extra
4 tbsp soy of almond milk
3 tbsp peanut butter
4 tbsp maple syrup
a pinch of salt

Chocolate mousse: Place one pack of silken tofu, the chocolate and the soy milk in a food processor. Process until smooth. Divide over 8 glass jars. Place in fridge while making the peanut butter mousse.

Peanut butter mousse: Place the other pack of silken tofu, the peanut butter, maple sirup and a pinch of salt in a food processor. Process until smooth. Add on top of your chocolate mousse.
You can always add some chocolate chips on top of your mousse. Just scrape a tablet of chocolate with a sharp knife. Also, no one tells you you should keep it with two layers. I'd say, go crazy, layer wise!

I hope you enjoy this. And let me know if you made these. You can either leave a comment here, or use the hashtag #deathstaronamission on your social media. Thank you!

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