Vegan Strawberry Mousse
Creamy egg and dairy free mousse with a fruit flavour
Servings 4
Calories 460kcal
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
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
Nutrition
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
