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Vegan Strawberry Mousse
Creamy egg and dairy free mousse with a fruit flavour
Course Dessert
Cuisine British
Keyword vegan
Prep Time 30 minutes minutes
Setting time 2 hours hours
Total Time 2 hours hours 30 minutes minutes
Servings 4
Calories 460kcal
Author thebakingexplorer
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
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
Calories: 460kcal | Carbohydrates: 48g | Protein: 10g | Fat: 26g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 25mg | Potassium: 773mg | Fiber: 2g | Sugar: 37g | Vitamin C: 154mg | Calcium: 108mg | Iron: 8mg