Vegan Peanut Butter Mousse

Ingredients:

• * 1 can coconut milk refrigerated for 2 day and liquid drained
• * 3/4 of a cup smooth peanut butter
• * 3/4 of a cup confectioner's sugar
• * 2 tsp vanilla
• * 1 8 oz container vegan cream cheese

Instructions:

1. Put mixer bowl and whisk into the freezer for 10-15 minutes until its very cold
2. Remove bowl from freezer and coconut milk from refrigerator
3. Add the thick white cream of the coconut milk to the bowl. The clear liquid can be saved for smoothies.
4. Beat until thick and creamy and it holds a stiff peak. See pic above.
5. Remove from bowl and set aside
6. Add the rest of the ingredients to the bowl and mix using a whisk until no lumps remain.
7. Fold coconut cream into peanut butter mixture

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