Almond Butter Chocolate Pots
What you need: makes 4 large glasses
- 2 large very ripe bananas (the riper the better)
- 120g Meridian Almond Butter
- 2 tbsp Maple Syrup
- 120ml Aquafaba (see note 1)
- ½ tsp Apple Cider Vinegar
- ½ tsp Cream of Tartar (see note 2)
- 100g Meridian Almond Butter
- 100ml Unsweetened Almond Milk
- 80g (dairy free optional) chocolate, broken down into chunks
Optional Festive Decoration:
- 1 Fresh Fig (sliced into segments)
- Bunches of Fresh Redcurrants
- To make the mousse start by peeling the bananas, breaking into chunks and putting into a food processor or blender, along with the almond butter and maple syrup.
- Blend to a very smooth puree then scrape into a large bowl.
- Using a stand mixer or a hand-held electric whisk, whisk the apple cider vinegar and aquafaba in a separate bowl until they turn into stiff peaks.
- Once you have a firm whisked meringue, sprinkle in the cream of tartar and whisk for just a few seconds until it’s incorporated.
- Take about 1/3 of the meringue and add to the almond butter mixture. Gently beat in using a large rubber spatula – this helps loosen the mixture, making it easier to fold in the rest of the meringue.
- Add the remainder of the meringue to the bowl and very gently but thoroughly fold the two mixtures together until well incorporated.
- Spoon or pipe into your glasses and put in the fridge for a couple of hours to firm up slightly (you can also leave overnight).
- When the mousse has been in the fridge for a couple of hours, make the topping.
- Put the almond butter and almond milk into a small saucepan and whisk over a gentle heat until warm (don’t allow to boil).
- Immediately add the chocolate and whisk until completely melted.
- Immediately pour or spoon the chocolate topping onto the top of the mousse and spread with the back of a teaspoon until fully covered.
- Put in the fridge for around 30 minutes to set.
- Store in the fridge if not eating immediately. To serve, put a slice of fresh fig and a string of redcurrants. You can also dust with a little icing sugar for a festive frosting!
- Aquafaba is the drained liquid from a can of chickpeas. This recipe uses roughly all the liquid from a 400g can of chickpeas
- The cream of tartar helps stabilise any meringue, including ones made with egg white. It’s not absolutely essential but it does help the meringue hold its shape once whisked