Peanut Butter Mousse
Author: The Allergy Free Family
13.5 oz coconut milk (using cream only)*
1/3 cup creamy peanut butter (peanuts only)**
2 tsp pure vanilla
2 tsp honey
dash of celtic sea salt
In a mixer, whip coconut cream until fluffily. Add remaining ingredients and lightly fold in on low speed. If serving immediately, this mousse will be light and fluffy. If you refrigerate it will start to thicken like a whipped butter.
In a bowl, whisk all ingredients together. If serving immediately, the mousse will be like a custard consistency. If you refrigerate it will start to thicken like pudding.
*We use Native Forest Organic Coconut Milk. Put can in refrigerator overnight or in freezer for a couple of hours until cream comes to top of can.
**Peanut butter can be adjusted to taste. For a less overpowering peanut butter taste use 1/4 cup.