Vegan No-bake Strawberry Mousse Cake

•  Prep Time: 30 minutes
•  Cook Time: 0 minutes
• Chilling time: 8 hours {up to 2 days} 
•  Total Time: 8 hours, 30 minutes {or more if you are willing to wait}
•  Portions: serves 10-12

Description

This is truly delicious and easy no-bake strawberry mousse cake. By following this no-bake strawberry mousse cake recipe, you’ll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important step is to mix the filling well and be patient while it sets up in the fridge overnight.

Ingredients

Graham Cracker Crust

• 2 cups {200g} your favorite cracker crumbs {graham crackers can be store bought or homemade, it’s up to you ;)}
• 1/3 cup {67g} packed light or dark brown sugar
• 1/2 cup {8 Tablespoons; 115g} unsalted vegan butter, melted

Strawberry mousse

• 2 cups {230 g} trimmed, chopped strawberries {or any other berries of your choice}
• 1 1/2 cups cashews, measured before soaking. Soak them for at least 8 hours or overnight, rinsed and drained. {If you are short for time, boil them for 15 min, rinse and drain them and let them cool off. I promise this will work as well.}
• 1/3 cup of maple syrup or raw cane sugar
• 1/3 cup of almond milk 
•  1 1/2 teaspoon of vanilla extract
• 2 1/2 tablespoon of lemon or lime juice 
• 1/2 teaspoon of ground cardamom
• 1/4 teaspoon of salt 
• 1/2 cup of melted coconut oil 
• 4 g diluted in cold water agar-agar 

THE MAGIC 

Making the crust:

1. In a high-speed blender, blend the graham crackers till they are powdery smooth.
2. In a big mixing bowl mix blended powdery crackers, brown sugar and melted butter. 
3. Pour the mixture into a 23 cm or 25 cm springform pan. Make sure to pack it very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the strawberry mousse. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. Freeze for 20-30 minutes as you prepare the filling.

Making the filling:

1. In a high-speed blender, blend the strawberries, cashews, almond milk, maple syrup, lime or lemon juice, cardamom, vanilla extract and salt. Blend together until you get very smooth and creamy consistency.
2. Add the coconut oil and agar-agar, and continue blending for another 2 – 3 min.
3. Remove the crust from the freezer and spread the filling into the crust. Use a spatula to smooth down the top. Shake it, tap it a little, for 30 seconds up to 1 minuet, to release all the air bubbles from the strawberry mouse. 
4. Cover tightly with wax wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake strawberry mousse cake will set up. As it is all natural, it can take a moment. 
5. Before serving, decorate your strawberry mousse cake with sliced strawberries, raspberries and blueberries and add fresh small mint leaves for a touch of color.
6. Use a knife to loosen the chilled strawberry mousse cake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.

Notes:

• Cover and store leftover strawberry mousse cake in the fridge for up to 5 days.
• You can Make Mini No-Bake strawberry mousse cakes too. Follow the same recipe and make it in a standard muffin pan.

 

Before serving, say a little gratitude prayer and serve with love. Eat with joy!

Bon appetit!