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Dairy-Free Sweets

OK! Magazine Australia

|

November 12 2018

Cutting out dairy doesn’t mean you can’t indulge, thanks to these delicious recipes

Dairy-Free Sweets

STRAWBERRY MOUSSE CAKE

INGREDIENTS

500g strawberries, chopped, plus extra, sliced, to serve

1⁄2 cup caster sugar

1 tbsp gelatine

1⁄4 cup boiling water

400ml can coconut cream

300g silken tofu

1 tsp vanilla bean paste

NUT BASE

1 cup pecans

1 cup rolled oats

1⁄4 cup honey

2 tbsp extra virgin olive oil

METHOD

1 Preheat oven to moderately low, 160°C. Line base and sides of a 20cm springform cake pan with baking paper.

2 NUT BASE Pulse all ingredients in a food processor until coarsely combined. Press base evenly down in pan. Bake 15-18 minutes until golden. Set aside.

3 Meanwhile in a medium saucepan, cook strawberries and sugar 10 minutes on medium until juices are syrupy. Set aside.

4 Sprinkle gelatine into boiling water and whisk with a fork to dissolve. Whisk into strawberry mixture (see tip).

5 Add coconut cream, tofu and vanilla to strawberry. Using a stick mixer, blend until smooth. Cool at room temperature 15 minutes until it begins to thicken.

6 Pour into base. Gently knock base to release air bubbles. Chill overnight. Serve topped with extra strawberries.

TIP

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