I haven’t done any raw recipes in a while, so whilst sampling muscle mousse peanut butter cup flavour I had a bit of a crazy idea and thought how good would this be in a sort of ‘cheesecake’ kind of recipe.
So I started trying a few things out and coming up with ideas on how it would work, which finally led me to this recipe. Its completely made up on instinct and my palette, so if you don’t like peanut butter, maybe this one isn’t for you!
But it does taste delicious and indulgent, it is high in protein and gluten free. A great dish to make for all your fit friends or grab a spoon and it enjoy yourself! Hey I’m not judging, I’ve almost polished mine off.
Full video on how I made it can be found on my youtube channel, check it out and subscribe!
- 2 small bars of dairy free chocolate
- Muscle mousse peanut butter cup flavour
- 2 cups of gluten free puffed rice
- 2 table spoons of peanut butter
- 2 tsp of coconut oil
- Walden farms caramel sauce (optional)
- 150 ml of water
For the chocolate topping
In a heat proof bowl, add 1 tsp of coconut oil and your dairy free chocolate. Fill a saucepan with water, place on the heat and put the heat proof bowl over the top. Allow the water to melt the chocolate, do not let it boil.
Cover your cake tin in foil or baking paper, then spread the melted chocolate evenly across the base of the tin. Optional: add walden farms caramel sauce to the topping.
Carefully lift your baking paper/foil from the cake tin and place in the freezer until set.
For the base
In a mixing bowl add 1 tsp of coconut oil and 2 heaped tablespoons of peanut butter. Place in the microwave and melt for 1 minute. Once melted mix together to smooth.
Add 2 cups of puffed rice and mix, if you feel like you have excess peanut butter add some more puffed rice to soak this up.
Once completely mixed, cover the bottom of you cake tin with the mixture and press down firm.
Place this in the fridge to harden.
For the filling
To a mixing bowl add 3 scoops of muscle mousse and 180ml of water. Mix together until smooth and place in the fridge for 30 minutes until smooth.
Once your base is firm and your mousse is set, pour the mousse over the base covering it entirely then put back in the fridge to set.
Remove your chocolate from the freezer once set and place on top of the mousse. Leave the ‘mousse cake’ to set in the fridge for a further 30 minutes.