Name: Vegan Strawberry Mousse
Prep time: 30 min
Total time: 150 min
Ingredients: 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; 400 ml Can of Coconut milk - white fat on top only ((stored in fridge for a few hours)); 1/2 tsp Vanilla extract; 2 tbsp Maple Syrup; Fresh strawberries

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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!

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For the full recipe with measurements, head to the recipe card at the end of this post.

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.

For the full recipe with measurements, head to the recipe card at the end of this post.

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.

Troubleshooting

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More date night recipes...

Vegan Strawberry Mousse

Creamy egg and dairy free mousse with a fruit flavour

5 from 14 votes

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: vegan

Prep Time: 30

Setting time: 2

Total Time: 2 30

Servings:

Author: thebakingexplorer

Ingredients

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

For serving

Fresh strawberries

Metric - US Customary

Instructions

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

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Nutrition

Vegan Pistachio Shortbread

Delicious and moreish dairy free shortbread with pistachio nuts