These are a bit of a strange invention, I have to say! But they’re pretty decadent and yummy and I was totally happy with the outcome 🙂
You will need to prepare the day before by soaking the cashews overnight, putting the top layer of peanut butter in the fridge and putting the coconut cream in the fridge to chill. Read the recipe thoroughly before starting…
Chocolate Mousse layer bottom layer:
1 cup cashews (soaked overnight)
2 tbsp cocoa powder
4 tbsp organic maple syrup
1/3 cup ground almonds
5 tbsp almond milk.
Peanut butter cream middle layer:
The cream from the top of two tins of coconut milk or 1 can of coconut cream
1/3 cup natural peanut butter
1 tsp maple syrup
Spoon about 10 tbsp peanut butter into a bowl and keep in the fridge overnight.
Start by adding all the bottom layer ingredients to the blender and blend well. If it is too dry add some more almond milk. It will either go like a crumble or like a mousse depending on your blender, each is fine. Add more milk depending on your preference.
Place muffin cases in a cupcake baking tray and scoop out about a tablespoon and a half per muffin case. Once they’re all filled and the mixture is all finished up, place in the freezer for about 45 minutes or until fairly hard.
Once they’re in the freezer you can take the coconut cream out the fridge and whip it with an electric whisk until stiff, then mix in the peanut butter and maple. Put it in a bowl and place in the fridge until your bottom layers are ready to come out the freezer.
Once the mousse mixtures are ready, take them out the freezer and spoon a heaped tbsp of the peanut butter cream mixture on top of each one then put back in the freezer for an hour.
Once ready, wash your hands thoroughly then spread a bit of the peanut butter that has been in the fridge overnight over each of the pies.
Remove them from the cupcake tray and place them in a large container in the fridge. They will be too hard if you leave them in the freezer but the fridge will give them a mousse-like consistency.