Vegan Peanut Butter Mousse (or Ice Cream) w/ Chocolate Date Crumble

I originally made this recipe as a Pie with a Chocolate Date Crust BUT decided I like it better as a single serve mousse.

Peanut Butter Mousse Ingredients:

1 can full fat coconut milk

1 cup salted creamy peanut butter + 2 tbsp for garnish

1/4 cup honey

2 tbsp chia seed (whole or ground)

1/2 tsp agar agar

1 tsp vanilla extract (using 1/2 tsp at a time)

1/2 cup aquafaba (liquid from 1 can of chickpeas)

1/3 cup powdered sugar

Chocolate Date Crumble Ingredients:

1/2 cup dates

1/2 cup almond flour

1/8 cup dutch cocoa powder

1/8 cup coconut oil

1/2 tbsp maple syrup (adjust for sweetness)

1/2 tsp vanilla extract

pinch of salt

Additional Garnishes:

Dark Chocolate ganache ( 1/2 cup dark chocolate chips + 1 tbsp almond milk melted)

Peanuts

Peanut butter

Instructions:

If using, prepare the crumble by combining all ingredients in a blender (or bullet) until the dates are pulverized. Adjust for your desired sweetness (maple syrup) & bitterness (cocoa powder) if desired. This can be crumbled on TOP OR BOTTOM of your mousse cups.

In a sauce pan on LOW heat, combine coconut milk, peanut butter, honey, chia, agar agar, & 1/2 tsp of the vanilla extract. Stir until smooth & the peanut butter is completely combined. Simmer for 5 minutes on low heat then remove from heat to cool down.

Place the aquafaba in a mixing bowl & mix with a hand mixer until peaks start to form. This will only take about a minute. Slowly add the powdered sugar & keep mixing until STIFF peaks form (similar to what you'd expect from beating egg whites). Add the remaining 1/2 tsp vanilla extract & mix until combined. In total, this will take about 5-6 mins.

Once the peanut butter mixture has cooled a bit ( it can still be warm but not HOT), slowly FOLD the mixture into the aquafaba peaks. Be careful not to over mix or over handle or else the air will be knocked out & the mousse will deflate.

Pour the mousse into single serve dishes & drizzle peanut butter on top. If your peanut butter is thicker, you may want to microwave it for 15-30 seconds with 1 tbsp of plant milk to thin it out. Layer chocolate date crumble on top or bottom of your cups.

Let set in fridge 4 hours or over night.

Top Cups with crumbled peanuts & drizzled dark chocolate ganache.

FOR AN INSANE PEANUT BUTTER ICE CREAM:

Pour mousse mixture into a large Tupperware, swirl in peanut butter drizzle & chocolate date crumble & freeze overnight :)