Peanut butter and strawberry mousse with oat cookie crust

Silken tofu brings creamy lightness to this dairy-free peanut butter and strawberry mousse.

Peanut butter and strawberry mousse with oat cookie crust. Credit: Mary Makes It Easy / Geoff George

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 60 g (about 4 or 5) crunchy oatmeal cookies
• Pinch of cinnamon
• Pinch of kosher salt
• 30 ml (1½ tbsp) melted butter or coconut oil
• 1 300 g package soft or silken tofu
• ½ cup smooth peanut butter
• 3 tsp honey or maple syrup
• 1 tsp vanilla extract, divided
• 1¼ cups strawberries, plus more for garnish
• 1½ tbsp sugar

Cooling and chilling time: at least one hour, in total.

Instructions

1. Add the cookies to the bowl of a food processor and pulse into fine crumbs. Add in a pinch of cinnamon and salt, pour over the melted butter or coconut oil, and pulse to combine. Divide the cookie mixture between four serving glasses and tamp down to form a crust.
2. Wipe out the food processor and add in the tofu, peanut butter, honey or syrup, and ½ a teaspoon of vanilla and blitz until very smooth.
3. Thinly slice enough of the strawberries to arrange them decoratively around the sides of each glass. Divide in the peanut butter mousse mixture and spread into an even layer. Set in the fridge to chill for at least 30 minutes or up to 3 days.
4. To make the strawberry sauce, quarter the remaining strawberries and combine with sugar in a small saucepan and cook over medium-low heat until jammy, about 10 minutes. Remove from the heat and stir in the remaining ½ teaspoon of vanilla. Set aside to cool completely before storing in the fridge.
5. Serve the mousse topped with the strawberry sauce.

 

Tip

Feel free to replace the stewed strawberries with your favourite prepared strawberry jam.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.