Peanut Butter Mousse Cup

Chocolate + Peanut Base

3/4 cup Rolled Oats

1/3 cup Peanuts, chopped

1 tablespoon Cacao Nibs

2 tablespoons Cacao Powder

1 tablespoon Golden Monkfruit

1/4 teaspoon Salt

2 tablespoons Sunflower Oil

1 tablespoon Maple

1/4 teaspoon Vanilla Extract

Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. In a mixing bowl, combine the oats, nuts, cacao nibs, cacao powder, monkfruit and salt. Stir to blend. Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

Bake until lightly golden, about 21 to 24 minutes, stirring halfway. The granola will further crisp up as it cools. Let the granola cool completely, undisturbed (at least 45 minutes). Break the granola into pieces with your hands.

Distribute the base between 4 jars or glasses. Makes 4 servings.

Peanut Butter Mousse

1/2 cup Coconut Milk

1/2 cup Peanut Butter

2 tablespoons Maple Syrup

1 tablespoon Arrowroot Starch

1/4 teaspoon Salt

1/4 teaspoon Vanilla Extract

In a bowl combine all of the ingredients beating gently with a whisk. Alternatively, blend together in a blender or with an immersion blender. Once you get a smooth consistency, distribute the mousse between the layers of chocolate and peanut base.

Serve immediately or refrigerate up to 4 days.