Vegan Peanut Butter Mousse
270ml Biona Organic coconut milk (refrigerated overnight)
1 tbsp Biona Organic Brown Rice Syrup (2 if you have a sweet tooth)
½ tsp Vanilla extract½ tsp Cacao powder
A pinch of pink salt
Desiccated coconut, cacao nibs and/or salted nuts, roughly chopped, to serve.
- Chill your coconut milk overnight. In the morning, without shaking or tipping, remove the lid and scoop out the solid cream from the top into a large bowl. Leave the liquid in the bottom of the can and reserve it for use in smoothies.
- Add the peanut butter, rice syrup, vanilla, salt, then beat with an electric mixer, until the mixture resembles whipped cream.
- Spoon the mousse into small serving glasses, top with desiccated coconut, cacao nibs and/or nuts if using.