As I am spending more time at home, baking, cooking and updating my LinkedIn, I remembered that I used to make aquafaba mousse in the past, and how delicious these were, both the decadent chocolate one and the more fitness friendly peanut butter version.

I was feeling a touch lazy and my previous recipe for PB mousse felt, these days, a little too long to make and frankly, I also did not have coconut cream. I searched the web for ideas and came across a few recipes where only a handful of ingredients are used. Here I went, tried a couple of versions and I am so hooked!

If you’re a fan of peanut butter, then look no further. This will be your pudding of choice !

Quick, easy to make and delicious. And perfect for your vegan friends too!

Recipe for easy peanut butter pudding

Ingredients

• Aquafaba from a tin of chickpeas / beans
• A pinch of cream of tartar
• 4 heaped tablespoons of smooth peanut butter
• 1/3 cup date or agave syrup
• A pinch of salt
• 1 teaspoon of icing sugar

Method

Smoothe the peanut butter further in a bowl mixing it with the syrup of choice. In a bowl, whisk the aquafaba with the cream of tartar at very high speed, adding the icing sugar and the salt along the way. It will take a few minutes to reach stiff peaks, glossy consistency, pretty much like egg white does. At this point, start adding it, spoonful after spoonful, slowly and gently, to the peanut butter mix. Initially it will disappear and melt but soon you will notice the consistency changing: lighter, smoother, glossier. Be light and careful to ensure the air stays in the whipped aquafaba.

Once all incorporated, spoon in clean jars or mousse pots. You will have 3 large or 4 small portions.

Place in the fridge for at least 3 hours before serving. Garnish with shaved chocolate, crunched salted peanuts, or anything that takes your fancy!

The mousse keeps in the fridge for 3 days without losing its creamy, smooth consistency.