Vegan Peanut Butter Mousse

A mousse made with no diary nor eggs, fully vegan and SO damn delicious!

Week 4 of social distancing! How are you guys holding up?

I am doing my best to keep a normal routine (as much as possible being in door all day, every day of the week). So I get up, make myself a nice cappuccino, then do a 45-60 min at home workout, shower and start working. Luckily my job keeps me busy most of the day, which helps time pass fast. In the evening I try to unwind with 20-30 min of stretching and breathing exercises.

The only time I spend outside is that 1 day a week I go grocery shopping, generally I do that on Friday afternoon. I get all I need for the whole week in one single seating, and then I rush back home!

This forces me to really be very efficient with planning what I will eat/need over the week. However at times I get this weird cravings, like the other day when I got up wanting peanut butter mousse!

Now, I don’t know where you live but in my area eggs, flour and yeast are the 3 things which are almost impossible to find at supermarkets.

So having no eggs at home I had to come up with an alternative way to make myself a mousse.

Have you heard of aquafaba? If you haven’t well, you have been missing out! Aquafaba is simply water or brine you find in canned beans. Typically, you’d rinse the beans in a colander or strainer to wash away the liquid, but with aquafaba you save the brine and whip it up with a hand mixer or stand mixer until it’s light and fluffy.

This is exactly what I have done to make my mousse! Read up the recipe to get all the juicy details 🙂

I used ZUMUB creamy peanut butter, why? Cause it is the only peanut butter I can find which is 100% made of peanuts, with no oil or sugar added. If you wish to try it, you can get 10% off your bill by using my promo code: EXPATCUCINA!


  • 90 g coconut cream
  • 1/2 large banana
  • 1/4 cup creamy peanut butter
  • 1 tbsp maple syrup (optional)
  • 1/3 cup acquafaba
  • 1/2 tsp lemon juice

In a bowl whip the aquafaba and lemon juice until peak forms

In a blender or with an immersion blender mix together coconut cream, banana, peanut butter and maple syrup (if using).

Using a spatula, gently fold in the whipped acquafaba into the banana and peanut butter cream.

Pour into a glass and refrigerate for 2 hours or better overnight

Smooth, creamy mousse, fully vegan and naturally sweetened.

If you make this recipe, tag me on IG @the_fit_mediterranean



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.