In bowl, combine 5 tablespoons of chickpea aquafaba and lemon juice. Beat with an electric mixer until stiff peaks form. Refrigerate until ready to use.

Open chilled can of coconut milk/cream and scoop out 3.5 oz. of solidified cream on top; place it in a mixing bowl. To bowl, add peanut butter, maple syrup and vanilla; use electric mixer to mix until smooth. Add more maple syrup to taste.

To peanut butter mixture, add 1/3 of the chilled aquafaba meringue, folding it in gently to combine. Repeat 2 more times until all meringue is incorporated.

Divide this mixture evenly into six small glasses and place in freezer for about 10 minutes.

In small mixing bowl, place chopped chocolate.

In saucepan, heat oat milk until just before boiling and pour it into bowl with chocolate; mix until smooth. Let cool and spoon 1 tablespoon over each peanut butter mousse and refrigerate 3 hours to overnight until set.

Just prior to serving, sprinkle with flake salt.