Food Blog

Healthy plant-based recipes full of good stuff whilst being free from refined sugars and wheat. The food blog is a space to kickstart your inner creativity!

DAY ELEVEN: Cookie bowl mousse

We're now eleven days in to Vegan MOFO...wohoo !

Following the inspired success of the berry oat cups, I came across a folder on my computer labelled ‘cookie bowl  mousse’ that simple contained a series of unedited photos from a quick foodie experiment over the summer.  I’m not sure why these photos had been forgotten about, sitting there forlorn and waiting to be picked for a post…well now their time has come.

The super simple oatmeal cookie base strikes again, this time in the form of an edible bowl accompanied by a creamy, fruity mousse filling. You can definitely tell it was summer at the time!

So, this is another crazy simple winner for breakfast or dessert. Totally versatile…strawberry, mango, banana anyone? (Mmmm, banana and PB instead of the cashew butter!) You could also make smaller versions more reminiscent of the berry oat cups.

I can’t wait for the weekend now…I’m itching to get in the kitchen and experiment. I haven’t been able to do so for well over a week now as I've not had a chance since I've been back from my holidays. Expect a few new oaty ideas to be coming your way next week.

Oooo, I meant to say, if anyone has an oat themed ideas then feel free to suggest them in the

comments and I’ll see what I can come up with.

Recipe: Berry oat cups

Serves 1

Ingredients- oatmeal cookie bowl

¼ cup oats

2 tbs buckwheat flour (other flours would probably be fine too)

1 tbs ground flax

Ground cinnamon and vanilla extract to taste (approx. ¼ tsp each)

1 tbs agave

2-3 tbs vegan yoghurt

Ingredients- mousse

¼ cup silken tofu

¼ cup fruit (mango/banana/strawberries)

1 tbs cashew butter (optional for extra creamyness) or just coconut oil to help thicken

1tbs agave

½ tsp vanilla extract

1tbs tapioca flour (or alternative thickener)

Method

Mix and mash all the cookie bowl ingredients together well to form a thick sticky ball of dough. Using your fingers press the dough evenly around the inside of a lightly greased smooth bowl or silicone egg poach as I used.

Cook the cookie bowl in the microwave on full power for 90 seconds.

Meanwhile mix all the mousse ingredients together in a blender (ideally with whisk attachment) until smooth. Pour into serving bowls and chill for min. 30 mins prior to serving if you prefer a thicker consistency and a nice contrast to a warm cookie bowl. Alternatively serve directly into the cookie bowl straight away.

Top with fruit, chocolate, nuts, coconut flakes as desired.

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF