Coffee Peanut Butter Mousse (GF) - Bean Based

I actually came up with this recipe for a taste tester who is not a big banana fan...since most of my mousses are banana based, I needed to find something different to use as a thickener .  White beans were the answer !!!!  She LOVED it and she had NO idea beans were in it !!!!!

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".

This picture is with 2 Tbsp milk.

Ingredients:

2 to 4 Tbsp almond milk (depending on desired thickness)
1 can white beans, drained and rinsed (I use Cannellini)
1/4 cup natural peanut butter  
1/4 cup maple syrup
2 tsp vanilla extract
1/8 tsp salt
1 tsp ground cinnamon 
1/4 cup instant coffee granules
6 dates, chopped
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1 to 2 Tbsp Chia Seeds (I use Bob's Red Mill) (depending on desired thickness)

Directions:
Place all ingredients (EXCEPT chia seeds) in a blender or food processor and blend until smooth.

Then add the chia seeds and pulse just until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.

Then refrigerate for a few hours or overnight.
  

My favorite food processor is the  KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Estimated Nutritional Value per serving based on 4 servings:  Calories 276,  Total Fat 8.5g, Cholesterol 0mg,  Sodium 292mg, Carbs 42.7g, Fiber 7.2g, Sugars 20.9g, Protein 11.1g




Let them praise the Lord for his great love and for the wonderful things he has done for them.
Psalm 107:8 (NLT)