I’m still not having much luck with baking vegan cakes, however I’m finding making vegan desserts like this Vegan Strawberry Mousse very successful! I made a similar dessert last year using chocolate (Vegan Chocolate Mousse Pots), and seen as Valentine’s Day is coming up I thought a strawberry version would be a perfect treat to share with your loved one! It’s so easy to make by blending silken tofu and freeze dried strawberries together, and I’ve topped it with indulgent coconut cream and some cute heart shaped strawberries! I also made some Vegan Pistachio Shortbread to go with them, and they are so moreish!!
To make the shortbread I started by mixing the dairy free butter and sugar together until creamy.
Then I added the vanilla extract, chopped pistachios, plain flour and salt.
I brought the mixture together into a dough and chilled it in the fridge for 30 minutes.
Meanwhile, I made the mousse by blending the silken tofu and freeze dried strawberry powder together. I also added maple syrup, icing sugar and vanilla extract.
Then I divided the mixture between four ramekins and put them in the fridge to set.
To finish the shortbread I rolled out the dough on a floured surface.
Seen as this is a Valentine’s Day themed recipe I cut out heart shapes, sprinkled them with sugar and baked them for 12 minutes.
I topped the Vegan Strawberry Mousse with whipped coconut cream, and strawberries that I cut into hearts using a small cookie cutter.
The Vegan Strawberry Mousse was so creamy and fruity! And I have to say I ate more than my fair share of the Vegan Pistachio Shortbread as they were so moreish! This would make a great Valentine’s or dinner party dessert.
Vegan Strawberry Mousse
For the strawberry mousse
- 700 g Silken tofu
- 1 tsp Vanilla extract
- 4 tbsp Maple Syrup
- 4 tbsp Icing sugar optional - depending how sweet you want it
- 50 g Freeze dried strawberries
For the coconut cream
- 400 ml Can of Coconut milk - white fat only (stored in fridge for a few hours)
- 1/2 tsp Vanilla extract
- 2 tbsp Maple Syrup
- Fresh strawberries
Drain the silken tofu and place it into a blender, or put it in a bowl and use a hand blender, and blend until smooth with no lumps
Whizz the freeze dried strawberries up in a NutriBullet or blender until they turn to a powder
Whisk the strawberry powder into the tofu along with the maple syrup and vanilla extract
Taste the mixture, and if you'd like it to be sweeter, add the icing sugar
Divide the mixture between ramekins or serving glasses then put in the fridge for 3 - 4 hours to set
Make the coconut cream by whisking the ingredients together with an electric hand whisk until smooth, then dollop it on top of the mousse
Slice up some fresh strawberries and place on top, or cut into hearts like I did for a cute effect!
Store leftovers in the fridge and eat within 2 days. You can also freeze the mousse on it's own in a freezer suitable container
Vegan Pistachio Shortbread
- 100 g Dairy free butter I used Vitalite
- 60 g Caster sugar plus extra for sprinkling
- 150 g Plain flour
- 1/2 tsp Vanilla extract
- 1/4 tsp Salt
- 30 g Pistachios chopped up
Mix the butter and sugar together until smooth and creamy
Mix in the vanilla and pistachios
Mix in the plain flour and salt and form the mixture into a dough
Wrap in cling film and chill for 30 minutes
Pre-heat your oven to 180C/160C Fan/325F/Gas Mark 3 and line your baking trays with baking paper
Roll out the dough onto a well floured surface and cut out your desired shapes
Place onto the lined baking trays, sprinkle them with a little caster sugar and bake for 12 minutes
Leave to cool fully before serving
Store in an airtight container and eat leftovers within 4 weeks. They can also be frozen
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