Dairy-Free Sweets

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

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