2Melt peanut butter on low heat. Add sweetener to taste. Make it extra sweet because once the mixture is chilled it will not taste as sweet.
3Add melted peanut butter to blender and blend again. If too dry, add almond milk (or dairy milk) just to blend. Empty into a serving bowl and cool.
NOTE: For chocolate mousse, substitute 4 oz. Ghiradelli 100% chocolate for the peanut butter in the above directions.
For the peanut butter mousse, top with Cool Whip and salted peanuts and drizzel with sugar-free maple syrup on top.
For the chocolate mousse, top with Cool Whip and drizzle sugar-free chocolate syrup (Hershey's tastes best) or sprinkle powdered cocoa on top.
Place mixture in baggie and cut off one point to use as a "frosting bag". Squeeze out little "kisses" sized pieces onto parchment paper on a cookie sheet and freeze. When frozen, remove and place in a bowl in the freezer. Pop in your mouth frozen when you get a craving--Just like ice cream dots! YUM!