Serves: 4-6 (it's quite indulgent, so you won't need as much as you think!)

What you need:

For the chocolate layer:
  • 300ml plant-based cream of choice (e.g coconut)
  • 150g dark chocolate, finely chopped
  • 1 tbsp cacao
  • 1 tsp vanilla paste
  • Pinch of salt
  • Maple syrup, to taste (optional)
For the peanut butter mousse:
  • One 349g pack silken tofu
  • 5-6 tbsp Meridian Richer Roast Peanut Butter (we used smooth)
  • 2 tbsp maple syrup (or more, to taste)
  • 1 tsp vanilla paste
  • Pinch of salt
To serve:
  • Fresh raspberries


  1. To make the chocolate layer, beat your cream for a few minutes until slightly thickened.

  2. In the meantime, melt chocolate in a bain marie. Set aside to cool for ten minutes.

  3. Add cooled chocolate to the cream, along with the remaining chocolate mousse ingredients. Beat until well combined. Pour into jars or ramekins and place in the fridge to firm up for an hour.

  4. Next, make your peanut layer by beating together all ingredients until smooth. Adjust sweetness, if desired. Spoon over the set chocolate layer, then place back in the fridge for a few hours.

  5. Serve topped with fresh raspberries.

← Back to recipes