Vegan Strawberry Mousse

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

Instructions

1. 1

   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

2. 2

   Whizz the freeze dried strawberries up in a NutriBullet or blender until they turn to a powder

3. 3

   Whisk the strawberry powder into the tofu along with the maple syrup and vanilla extract

4. 4

   Taste the mixture, and if you'd like it to be sweeter, add the icing sugar

5. 5

   Divide the mixture between ramekins or serving glasses then put in the fridge for 3 - 4 hours to set

6. 6

   Make the coconut cream by whisking the ingredients together with an electric hand whisk until smooth, then dollop it on top of the mousse

7. 7

   Slice up some fresh strawberries and place on top, or cut into hearts like I did for a cute effect!

8. 8

   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