No-Bake Peanut Butter Mousse with a Chocolate Magic Shell

Did you know Friday was a blue moon?

No, it wasn’t blue. It was the second full moon in August, thus making it a blue moon. Note: Only for those West of Russia. For those East of Russia, you will see it in September! Note: Did you catch today’s National Geographic Photo of the Day? So pretty!

I am not entirely sure if that was why my life was flipped around over the past few days. Late last week, I was whisked back to Montreal for my grandfather’s funeral. After our return to Toronto, I had a short day with Rob before he was whisked off to New York for the week.

While I spent some fun time in the kitchen on Sunday (oh boy, do I have some fabulous recipes to share!), Rob and I shared a dinner picnic before he left.

We take our picnics seriously. Rob plugged his tablet into speakers for some tunes. Camera in hand. We had blankets although we secured a picnic table this time. Dinner in tupperware containers and portable desserts, to boot. With some swinging action afterwards.

The stars (or the moon?) aligned for our dessert.

Having recently replenished our peanut butter stash, buying the uber cute (and practical!) smaller 125-mL Mason jars last week and armed with half a package of silken tofu, I finally tackled Angela’s Mini Peanut Butter Cups in a jar, my way. Meaning, without a bottom nut crust, using agave as my sweetener and mistakenly doubling the chocolate shell! So, instead I created a Portable No-Bake Peanut Butter Mousse with a Chocolate Magic Shell.

This reminded my of my highly-praised Almost Guiltless No-Bake Chocolate Mousse Pie, but instead of a chocolate tofu mousse, it is peanut flavoured. Instead of a bottom crust, I opted for a top chocolate shell. A recreated peanut butter cup. In abstract form. It all looks the same in your belly anyhow, right? 😉

Making the dessert in a small mason jar was ingenious- you can make smaller portions and the lids make them super portable (and stackable in the fridge).

In my photos, you will notice the thickness of my chocolate layer. I had extra chocolate sauce left over, so I just added more to each portion. While more chocolate would never seen like a problem, it was thick and harder to crack. Not that we minded, much, but I decreased the chocolate amount in the directions. In case you enjoy cracking the tops of desserts as much as I do.

This is my submission to this month’s My Legume Love Affair, hosted by Jaya, to this week’s Healthy Vegan Fridays, to this week’s Wellness Weekend, and to this month’s Bookmarked Recipes.

No-Bake Peanut Butter Mousse with Chocolate Magic Shell
Adapted from Oh She Glows

6 oz silken tofu (half package), I used Mori-Nu Lite Firm Tofu but next time would use non-lite
1/4 cup peanut butter
1 tbsp agave, to taste
1 tbsp non-dairy milk (I used sweetened soy milk)
1 tsp vanilla
salt, to taste (optional)

1 oz high-quality dark/bittersweet chocolate, coarsely chopped (3.5 squares of Camino 71% baking chocolate)
1.5 tsp extra-virgin coconut oil

1. In a food processor fitted with the S-blade, blend together the tofu, peanut butter, agave, milk, vanilla and salt, to taste. Blend until perfectly smooth, scraping down the sides of the mixer as needed. Adjust sweetener and peanut butter to taste. Scoop into 4 125 ml-Mason jars and level with a spoon (or your fingers!). Screw lid on and place in freezer for 15-30 minutes to allow to firm.

2. Meanwhile, in a double boiler or a small saucepan over low heat, stir together the chocolate and coconut oil. Just prior to it being completely melted, remove from heat, stirring to finish the melting. Remove the jars from the freezer, unscrew the lids and place 1 tbsp of the chocolate onto the top, swirling the jar so everything is covered. Repeat with remaining jars. Place in fridge or freezer until ready to eat.

Serves 4.