With another Valentine’s Day just days away (it’s on Wednesday, you remember, right?) and the fact that I’ve starved myself (and you guys too) of any dessert recipes throughout January, I’ve decided to bring out the big guns – enter this insanely decadent (yet no bake and almost raw) peanut butter mousse and jelly tart 🙂 .
Peanut butter and jelly is something I came to appreciate later in life as I did not get the appeal of it for years. These days one of my favourite quick breakfasts is my take on this very combination – roasted almond butter and rasberry jam on a cinammon bagel with a black coffee 🙂 Yum!! Anytime… I also like peanut butter, but I think I may have a very mild allergy to it so I don’t have it often. Special occasions call for special measures though, plus there are plenty of peanut butter aficionados around so I’ve decided to make a peanut butter mousse version of my last year’s tart. This time it has a sugar free rasberry jam and a refined sugar free peanut mousse filling with an optional chocolate drizzle. I personally find the combination of tangy raspberries, peanut butter AND chocolate simply irresistible and I’m quietly hoping you and your loved ones will too 😉 . Happy Valentines! xoxo
450 g / 1 lb bag of frozen or fresh raspberries* 3 tbsp ground chia (or flax seeds)
PEANUT MOUSSE FILLING (a video recipe here)
240 ml / 1 cup smooth sugar-free peanut butter (I used this brand)** 90 ml / ¼ cup + 2 tbsp maple syrup, adjust to taste*** 120 ml / ½ cup coconut cream (from a tin of full fat coconut milk) 240 ml / 1 cup aquafaba 2/3 tsp vinegar or lemon juice
DECORATION (optional)
30 g / 1 oz vegan dark chocolate fresh or freeze-dried raspberries
PEANUT MOUSSE FILLING
***I also tested the peanut butter mousse filling with double the amount of coconut cream (240 ml / 1 cup) and it works well – renders more creamy and less peanutty result. The exact dimension of my tart tin are top: 25 cm / 10 inches , bottom 22 cm / 8.5 inches and side 3.5 cm / 1.4 inches.
