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Peanut Butter and Strawberry Mousse with Oat Cookie Crust
Your favourite childhood flavour combines to create a creamy, dreamy peanut butter and jelly mousse topped on top of a crumbly oatmeal cookie crust.
YIELDS
4
Ingredients
- 60 g (about 4 or 5) crunchy oatmeal cookies
- Pinch of cinnamon
- 2 tablespoons melted butter or coconut oil
- 1 (300 g) package soft or silken tofu
- 1/2 cup smooth peanut butter
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract, divided
- 1 1/4 cups strawberries, plus more for garnish
- 2 tablespoons sugar
Directions
- Add the cookies to the bowl of a food processor and pulse into fine crumbs. Add a pinch of cinnamon and salt, pour over the melted butter or coconut oil, and pulse to combine. Divide the cookie mixture between four rocks glasses and tamp down to form a crust.
- Wipe out the food processor and add tofu, peanut butter, honey or syrup, and half a teaspoon of vanilla and blitz until smooth.
- 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 three days.
- 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.
- Serve the mousse topped with the strawberry sauce. Enjoy!
TIP: Feel free to replace the stewed strawberries with your favourite prepared strawberry jam.
