Vegan Peanut Raspberry Mousse

• 200 g silken tofu (7 oz)
• 3 tablespoons raspberries (I used defrosted ones, Kathy uses banana instead)
• 2 tablespoons peanut butter (all natural or with a tad of salt)
• 18 teaspoon vanilla bean seeds (or use 1/2 ts extract)
• 12 teaspoon psyllium husks
• 1 tablespoon virgin coconut oil (optional)
• 2 tablespoons maple syrup (optional)

1. Combine all ingredients in a blender or a bowl if using an immersion blender.
2. Blend.
3. Taste test.
4. If needed, add salt.
5. Pour into serving dishes or a large bowl.
6. Chill until thick.
7. Enjoy!
8. :).

silken, raspberries, peanut butter, vanilla bean seeds, psyllium husks, virgin coconut oil, maple syrup

Taken from www.food.com/recipe/vegan-peanut-raspberry-mousse-489305 (may not work)