1-Alright, let’s get hands-on this is where the fun begins, and I promise it’s easier than it sounds! First off, start by whisking together the smooth peanut butter, maple syrup, and coconut cream in a medium bowl until it’s all uniform. If the mixture seizes up on you, just whisk it vigorously or add a tiny splash of water to smooth things out (happens to me all the time, but don’t worry!).

2-Next, in a clean glass or metal bowl, whip the aquafaba with vinegar or lemon juice until stiff peaks form that’s the magic for that light, fluffy vibe. Gently fold the whipped aquafaba into your peanut butter mixture, being careful to keep as much air in as possible (some deflation is normal, so don’t stress if it’s not perfect!). Divide the mixture into four small glasses and pop them in the fridge for 8 hours or overnight to set.

3-For the ganache, if you’re going for that extra touch, melt the chopped vegan dark chocolate with plant milk over a low heat water bath for the standard version, or whisk together mild coconut cream, maple syrup, raw cacao powder, and almond milk for the refined sugar-free one. Once it’s smooth, cool it until it’s still pourable, then top your set mousse evenly. Finally, sprinkle on some coarsely ground sea salt just before serving to add that wow factor.