Dairy-free Sweets

Food to love Eating g dairy-freey doesn’t mean you can’t indulge yourself – try our tasty treats just for you

STRAWBERRY MOUSSE CAKE

SERVES 8 PREP 10 MINS + CHILLING COOK 25 MINS Preheat oven to moderately slow, 160°C. Line base and sides of a 20cm springform pan with baking paper. NUT BASE In a food processor, pulse 1 cup each pecans, oats, ¼ cup honey and 2 tbsp extra-virgin olive oil until coarsely combined. Press firmly into base of pan. Bake 12-15 mins until golden. Set aside to cool completely. Meanwhile, in a medium saucepan, cook 500g hulled, chopped strawberries and ½ cup caster sugar on medium 8-10 mins until juices are syrupy. Whisk 1 tbsp gelatine into ¼ cup just-boiled water (see tip) with a fork to dissolve. Whisk into strawberry mixture. Stir 400ml can coconut cream, 300g silken tofu and 1 tsp vanilla bean paste into strawberry mixture. Using a stick mixer, blend until smooth. Cool at room temperature until beginning to thicken (15 mins). Pour into shell. Gently tap base to release air bubbles. Chill overnight until set. Serve topped with extra sliced strawberries.

TIP Mixtures need to be at the same temperature when beating in gelatine.