Graham cracker crust, peanut butter mousse filling, chocolate topping. Heaven.
They were actually pretty easy to make, too. All you need is a food processor and some mason jars and you’re good to go. The only problem I had was that I had a ton extra of the crumb mixture left over. I don’t know if I did something wrong, but I had enough for nine mini mason jars, so I doubled the filling recipe and made nine itty bitty desserts. I’m not complaining, mind you.
For those of you who are hesitant about cooking with tofu, let me reassure you that you cannot taste it at all in this dessert. I tested the filling out on J (without telling him what was in them, though he saw me buy the silken tofu), and he thought it was pretty awesome and very peanut-buttery (which is very much a compliment).
If you’re looking for an adorable, easy to make, delicious dessert (that also happens to be vegan), I definitely recommend you check this one out.