Strawberries and Cream Pots

Ingredients

• 200 g silken tofu
• 120 g strawberries
• 35 ml maple syrup
• 40 ml coconut cream and 5 ml vanilla
• 1 g sea salt

Method

1. Step 1

   Add 200 g silken tofu, 120 g strawberries, 35 ml maple syrup, 40 ml coconut cream and 5 ml vanilla, and 1 g sea salt to a blender or food processor.

2. Step 2

   Blend the mixture until completely smooth and creamy, scraping down the sides as needed.

3. Step 3

   Taste the mixture and blend again briefly so the texture is silky and even.

4. Step 4

   Spoon the dessert into small jars or glasses and smooth the tops.

5. Step 5

   Chill the jars for at least 1 hour so the texture firms up and the flavor settles.

6. Step 6

   Take the jars out of the fridge a few minutes before serving.

7. Step 7

   Serve the dessert cold straight from the jars.