Peanut Butter Mousse - bean based (GF)

Comment from taste testers:  This is REALLY good.  Loved the texture - thick so you knew you had taken a bite of something.  Coconut and chia seeds - what's not to love !  Yummy peanut butter flavor.  Just the right amount of sweetness.

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 was made with 2 Tbsp almond milk and 2 Tbsp chia seeds - it was thick.

Ingredients:

2 to 4 Tbsp almond milk (depending on desired thickness)
1 can kidney beans, drained and rinsed  
2 tsp vanilla extract
1/8 tsp salt
1/2 cup peanut butter  
1/4 cup honey or maple syrup or agave nectar
2 tsp ground cinnamon 
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1/2 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1 to 2 Tbsp Chia Seeds (I use Bob's Red Mill) (depending on desired thickness)

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

Then add the coconut and 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 6 servings:  Calories 301,  Total Fat 16.9g, Cholesterol 0mg,  Sodium 162mg, Carbs 30.1g, Fiber 7.3g, Sugars 15g, Protein 10.2g


Don't wear yourself out trying to get rich.  Be wise enough to know when to quit.
Proverbs 23:4 (NLT)