Almond butter mousse is now a thing!

Yes, you read right. ALMOND BUTTER. IN. MOUSSE. FORM. It’s light, airy and super nutty! And what better way to enjoy almond butter mousse than combining it with a rich chocolate mousse?

This dessert consists of two layers: a chocolate mousse in the bottom and an almond butter mousse on top.

If you haven’t guessed by now, the main ingredient that makes these mousses so light and fluffy is aquafaba.

First, you start by making the 2-ingredient chocolate mousse. Nothing new here, it’s your basic vegan chocolate mousse where you combine melted chocolate with whipped aquafaba. Once it is light and fluffy, fill jars halfway and refrigerate until set.

When it comes to the almond butter mousse, the process is a bit different. Since almond butter alone doesn’t have the ability to firm up aquafaba, as opposed to chocolate, we have to use other ingredients that will make the mousse set.

To do that, we will use a combination of coconut cream and agar powder. Start by heating the coconut cream with coconut sugar, vanilla extract, and optionally almond extract. Then stir in the agar powder and bring to a boil to activate it.

Once this is done, stir in the almond butter let cool a bit until it’s just warm or at room temperature. If the almond butter is too hot it will make the whipped aquafaba collapse, something you definitely don’t want!

Finally, fold in the almond butter coconut mixture into the whipped aquafaba and pour into the jars, on top of the chocolate mousse. Done!

All you have to do now is refrigerate the almond butter mousse for at least 6 hours. I usually prefer to leave it in the refrigerator overnight or for over 12 hours as the mousse is firmer and has a better texture.

If you guys are almond butter addicts as much as I am, you are going to love these mousses! Actually, I thought of calling this recipe “Almond Butter Cup Mousses” because it’s just what it tastes like!

Let me know in the comments if you try this recipe!

Chocolate & Almond Butter Mousse (Vegan + GF) Super light and fluffy two-layer mousse: chocolate and almond butter. It’s like a chocolate almond butter cup in mousse form! Vegan + Gluten-free. ★ ★ ★ ★ ★ 5 from 1 reviews Author: Full of Plants

Yield: Yield: 8 glasses 1 x Print Recipe Pin Recipe Ingredients Chocolate Mousse 3/4 cup ( 135g ) dark chocolate chips

( ) dark chocolate chips 1/2 cup (118ml) aquafaba* Almond Butter Mousse 2/3 cup ( 150g ) coconut cream

( ) coconut cream 1/4 cup ( 38g ) coconut sugar

( ) coconut sugar 1/4 tsp vanilla extract

vanilla extract 1/8 tsp almond extract

almond extract 3/4 tsp agar powder

agar powder 1 tbsp (15ml) water

(15ml) water 1/3 cup ( 80g ) almond butter

( ) almond butter 1/4 cup (60ml) aquafaba* Instructions Chocolate Mousse Melt the chocolate chips over a double boiler. Once melted, remove from heat and let cool 5-7 minutes. You don’t want the chocolate to be hot, just melted. Place the aquafaba into a large mixing bowl. Using an electric whisk, whip the aquafaba on high speed until stiff peak forms, about 3-5 minutes. You should be able to turn the bowl upside down without the aquafaba losing its shape. Pour the melted chocolate into the whipped aquafaba bowl. Using a spatula, carefully fold the melted chocolate into the aquafaba until fully combined. Do not overmix, stop as soon as it’s combined and no white part remains. Divide the chocolate mousse into 8 small glasses or ramequins and place in the refrigerator for at least 2 hours. Almond Butter Mousse Combine the coconut cream, coconut sugar, vanilla extract, and almond extract in a saucepan. Heat over low-medium heat until the coconut cream is melted. In a small bowl, dissolve the agar powder with one tablespoon of water. Add it to the saucepan. Continue heating the coconut cream, whisking regularly until it comes to a boil. As soon as it comes to a boil, remove from heat and transfer to a mixing bowl. Stir in the almond butter and whisk until fully combined. Let cool about 7-10 minutes. Place the aquafaba into a large mixing bowl. Using an electric whisk, whip the aquafaba on high speed until stiff peak forms, about 3-5 minutes. You should be able to turn the bowl upside down without the aquafaba losing its shape. Transfer half of the coconut almond butter mixture into the bowl and carefully fold it into the aquafaba using a spatula. Once combined, pour the rest of the almond butter mixture and fold again until fully combined. Try not to overmix as you would lose the airy texture, stop as soon as it’s combined. The batter should be very light and fluffy. Divide the almond butter mousse into the 8 small glasses, on top of the chocolate mousse. Place in the refrigerator for at least 6 hours, or even better, overnight. Before serving, top with coconut cream, shaved chocolate, and chopped almonds! Mousses will keep for up to 4 days in the refrigerator. Notes *Aquafaba: It is the juice from a can of cooked chickpeas. Nutrition Serving Size: 1

Calories: 215

Sugar: 13.2g

Fat: 17g

Carbohydrates: 17.8g

Fiber: 2.1g

Protein: 3.2g