This Vegan Strawberry Mousse is silky smooth, full of fruity flavour and so simple to make. It's both egg and dairy free, plus it's full of protein. They are made by blending silken tofu and freeze dried strawberries together, and are topped with coconut cream and some cute heart shaped strawberries! I've also made some Vegan Pistachio Shortbread to go with them, and they are so moreish! This dessert would be a perfect date night or Valentine's Day treat to share with your loved one!
How to make Vegan Strawberry Mousse with Pistachio Shortbread
To make the shortbread, mix the dairy free butter and sugar together until creamy. Then add the vanilla extract, chopped pistachios, plain flour and salt.
Mix until a dough forms, then chill it in the fridge for 30 minutes. Remove from the fridge and roll the dough out on a floured surface.
Cut out heart shapes (or any shape of your preference) sprinkle them with sugar and bake them for 12 minutes or until lightly golden around the edges.
To make the mousse, use a food processor or a stick blender to blend the silken tofu, freeze dried strawberry powder, maple syrup, icing sugar and vanilla extract together until smooth.
Divide the mixture between four ramekins and put them in the fridge to set. To serve, whisk up the coconut cream with vanilla extract and maple syrup and top each dessert with a spoonful of it, then decorate with a strawberry slice.
How do you make the strawberries into heart shapes?
To make the cute heart shaped strawberries I removed the stem from the strawberry, then cut it in half. I used a small heart shaped cutter to make the shape, you can also use a small knife to cut a V shape at the top to make a heart.
Can this recipe be made into two servings?
Yes! Simply halve the amount of ingredients. You can also double the ingredients for more servings if you're serving these at a dinner party for example.
What size ramekins do you need?
The ramekins I used were 9cm in diameter and 5cm deep. This is quite a common and generic size of ramekin, so if you don't already own them, they should be easy enough to get hold of. If you can't get them, you can use small bowls or small glasses to serve the desserts in.
Can this recipe be made in advance?
Yes you can make them up to two days in advance, but do not add the fresh strawberry on top until you're ready to serve. The shortbread can be made in advance as they will last for 3 days in an airtight container, they can also be frozen.
Recommended equipment & ingredients*
- Mixing bowls
- Kitchen scales
- Heart cutters
- Hand blender
- Freeze dried strawberries
- Rolling pin
- Silicone mat
- Food processor
- Electric hand mixer
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More date night recipes...
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 on top only (stored in fridge for a few hours)
- ½ 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
- ½ tsp Vanilla extract
- ¼ 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 160C Fan/350F/Gas Mark 4 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 3 days. They can also be frozen