With busy spring days in mind, I created a five minute or less dessert recipe. Eat it on its own, put it in pie, use it as a filling, it’s divine! Plus, I love desserts that are actually good for you. This recipe is packed with protein.
PrintBanana and Almond Butter Mousse
Description
This dairy-free dessert is delicious served as a parfait or can even be used as a creamy pie filling.
Ingredients
- 1 package of firm or silken tofu (I do prefer Nasoya firm) – drained
- 2 ripe bananas
- 1 cup of almond or peanut butter (I always use Justin’s)
- 1/4 cup of Silk cashew milk
- 1/4 cup of maple syrup
- 1 tablespoon of vanilla extract
Optional Toppings
- Granola
- Nuts
- Chocolate chips (Be sure to use Vegan chocolate, if necessary)
Instructions
- Place all of your ingredients into a high powered blender and blend on the highest speed until creamy.
- If you need additional cashew milk, add a tiny amount and blend – repeat until you achieve a pudding texture.
- Spoon into ramekins or fun dishes and cover with plastic wrap. Refrigerate for at least one hour or more. You can also use this as a raw pie filling. Fill your crust and freeze until serving.
- Category: Dessert
- Cuisine: Vegan
Frequently Asked Questions
Can I use a different nut butter instead of almond butter?
Yes, you can substitute almond butter with other nut butters like peanut butter or cashew butter, but keep in mind the flavor will change.
How ripe should the bananas be for this mousse?
For the best flavor and sweetness, use very ripe bananas with brown spots; they will blend more smoothly into the mousse.
What can I use as a sweetener if I want to reduce sugar?
You can use natural sweeteners like honey or maple syrup in moderation, or try ripe bananas as they provide sweetness without added sugar.
How much and how many calories is one serving? Some Nutritional info will be great !