vegan Peanut Butter Caramel Chocolate Mousse

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

subheading: PEANUT CARAMEL:

120 ml / ½ cup maple syrup optionally more to sweeten the mousse

80 ml / ⅓ cup crunchy unsweetened peanut butter or almond butter

45 ml / 3 tbsp almond milk

a fat pinch of salt (optional)

subheading: CHOCOLATE MOUSSE:

150 g / 5.3 oz dark vegan chocolate, broken into pieces

15 to 45 ml / 1 to 3 tsbp almond milk

120 ml / ½ cup aquafaba / chickpea brine

¼ tsp lemon juice or white vinegar (optional)

Directions at lazycatkitchen.com

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