Vegan Orange-Cardamom Mousse Squares

16
Medium
Desserts

Characteristics

Vegan Vegetarian Low Sodium

Nutritional Facts Per Serving

190
Calories
4 g
Protein
19 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 16
  • Amount For Serving % Daily Value
  • Calories 190
  • Lipides 12 g
    • Saturated fat  7 g
  • Cholesterol 0 mg
  • Sodium  80 mg
  • Carbs 19 g
    • fiber  2 g
    • Sugar  12 g
  • Protein 4 g

Ingredients

  • 1 cup (250 mL) quick oats
  • 1/2 cup (125 mL) whole natural almonds
  • 1/2 tsp (2 mL) salt, divided
  • 3/4 cup (175 mL) Sensations by Compliments 100% Pure Canadian Maple Syrup, divided
  • 1/2 cup (125 mL) melted coconut oil, divided
  • 1 pkg silken tofu (12oz / 375g)
  • 2 tbsp (30 mL) orange zest
  • 1/4 cup ( 60 mL) orange juice
  • 2 tbsp (30 mL) tahini (sesame paste)
  • 1 tsp (5 mL) cardamom
  • 1/2 cup (125 mL) Compliments Coconut Milk
  • 4 tsp (20 mL) cornstarch
  • 2 cups (500 mL) fresh blackberries, blueberries or raspberries, for serving

Method

  1. Preheat oven to 180°C (350°F). Line 9-in. (23-cm) square baking pan with enough parchment paper to overhang edges; set aside. In food processor, pulse oats, almonds and 1/4 tsp (1 mL) salt until finely ground (about 1 1/2 cups/375 mL). Add 1/4 cup (60 mL) maple syrup and 1/4 cup (60 mL) coconut oil; pulse until blended. Firmly press mixture into bottom of prepared pan. Bake 15 min., until golden brown and crisp. Cool completely on wire rack. Reduce heat to 325ºF (160ºC).
  2. In food processor, blend tofu, remaining maple syrup, remaining coconut oil, orange zest, orange juice, tahini, cardamom and remaining salt until smooth, scraping down sides as needed. In small bowl, whisk together coconut milk and cornstarch until smooth. Add to food processor mixture; pulse to blend in. Pour mixture over prepared crust; smoothing top. Bake 40 min. until edges are golden and filling is set but centre jiggles slightly. Cool pan completely on wire rack. Cover and chill at least 4 hr. or overnight.
  3. Using parchment overhang, lift chilled slab onto cutting board. Remove from parchment. Slice slab into 16 squares. Serve with berries.
Tip:
Honey can substitute for the maple syrup in a non-vegan version.
Substitute any nut butter for the tahini.
Freeze the squares for a great summer dessert.

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