Step 1

Add silken tofu, banana, peanut butter, and maple syrup to a blender or food processor and blend until completely smooth and creamy. Put the container into the refrigerator.

Step 2

To whip up the aquafaba, simply drain the chickpea water into a large and clean mixing bowl (see step-by-step photos in the blog post above). You will need 1/3 to 1/2 cup (100 ml) of chickpea water. Don't use more and discard the rest or freeze it for later use.

Step 3

Whip up the aquafaba with an electric hand mixer or stand mixer. Add the lemon juice (or lime juice) after about 8 minutes and whip until you have stiff peaks. It takes about 10 minutes in total. If you can invert the mixing bowl, you can stop mixing. If not, keep going for a few more minutes.

Step 4

Gently fold the aquafaba into the peanut butter mixture by using a spatula.

Step 5

Then spoon the mousse into 2 large or 4 small clean jars and put them into the refrigerator to set, preferably overnight. You can also freeze the mousse for about one hour! Decorate with dairy-free chocolate and enjoy cooled! Check the recipe notes below for substitutes.