Whew that’s a long title right? But I had to get it all in there so you would know what all we have going on here. Peanut butter granola cups? Strawberry mousse? Yes, I say – it’s true. I put all that together for some super-yummy snack, or breakfast, or dessert option. ‘Cause you can eat it at any time! It has so much goody-goodness in it you can have it whenever you want. And a giveaway too? Yes! Enjoy some vegan and gluten-free Peanut Butter Granola Cups and Strawberry Mousse & Giveaway.
I bet you’re wondering what’s in the mousse right? Are you thinking tofu? Because, yes it is. It has been a long time since I have made a pie, and I didn’t want to make an actual pie crust – mainly because I don’t have a rolling-pin – so I thought I would do a different take on an oat topping, and make it a crust. And to make these really cute I pressed the peanut butter oat mixture into four ramekins which turned out to be a little more difficult than I had envisioned. I thought it would be sticky enough, and there would be enough to have leftover to crumble around on top of the mousse. Hmm, nope. But it worked out fine, and the cups were cute if a little too delicate to actually pull the cups out and sit by themselves. Oh well, the strawberry tofu mousse was delicious and was thick and creamy and not too sweet at all. I had about a cupful extra and just poured it into a cup and put it in the fridge to harden, and boom. Another dessert.
Now for the real news – I HAVE MY FIRST GIVEAWAY!!! I am so super excited! I personally love all things giveaways – I enter every one I come across from my fave bloggers and companies. I was honored to receive free product coupons from Nasoya for myself and a winning reader – you get 3!! free product coupons! – and I bought the products I wanted to use and review but I had already made these luscious mousses so next week when I announce the winner I will also give you a cool recipe for … wait for it … vegan mayo! Intrigued? I was when I was making it! So for the contest – all you have to do is tell me in the comments below your favorite non-conventional way to use tofu! Like this post is tofu mousse? I want to know the unusual ways you use it!!! Now … go!
The peanut butter granola cups were super simple. Just mix the dry ingredients then heat the peanut butter and simple syrup in a cup in the microwave until runny then mix with dry. I used my hands but you can use a spoon; add water to help get everything sticking together. Press the granola into non-stick sprayed ramekins. Their isn’t a lot of granola so be sure to portion it first before pressing into ramekins. Press up the sides and into the bottom – it will stick to you and break, but do the best you can. Place ramekins on baking sheet and bake at 350 for 20 minutes. Once completely cooled process all mousse ingredients in food processor. Be sure to drain the tofu and press out as much liquid as you can with your hands, also wash the strawberries and cut off tops. Process for 1 minute then scrape down sides then turn back on for another 2 minutes. Pour into ramekins and pour leftovers into a cup. Put in fridge to set – I made mine in the morning so they would set by evening.
1/4 C Skippy Crunchy Peanut Butter
2 Tbsp NuNaturals Simple Syrup
1/8 Tsp Nutmeg
2 Tsp Cinnamon
2 Tbsp Flax Meal
2 C Oats
3 Tbsp Water
1. Set oven to 350 degrees. Spray ramekins with non-stick spray.
2. Mix oats, spices, and flax in a medium-size bowl.
3. In a microwave safe cup heat peanut butter and stevia, between 15-30 seconds. Mix with a spoon.
4. Dump pb mixture into bowl and either mix with a spoon or use your hands to squish all together. Add water as needed to get everything to stick.
5. Portion into 4 portions. Take each portion and press into ramekins-press into bottom and carefully up sides as far as it will go.
6. Put ramekins on small baking sheet and bake 20 minutes.
7. Let cool completely.
1 Cntr Nasoya Extra Firm Tofu, drained
1/4 C Silk Light Vanilla Almond Milk
1/4 C NuNaturals Simple Syrup
1 Tbsp Vanilla Extract
16 oz Strawberries, washed and tops cut off
1. Drain tofu and press liquid out with hands. Wash strawberries and cut off tops.
2. In food processor dump all ingredients and turn on.
3. Let process about 1 minutes then turn off and scrape sides.
4. Turn back on and process about 2 more minutes.
5. Pour into cooled ramekins. Pour leftover in a cup.
6. Put all in the fridge to harden.
**best to make this in the morning if you are meaning to eat after dinner for dessert – you want enough time for it to set**