Peanut butter and strawberry mousse with oat cookie crust

Instructions

1. Add the cookies to the bowl of a food processor and pulse into fine crumbs. Add in a pinch of cinnamon and salt, pour over the melted butter or coconut oil, and pulse to combine. Divide the cookie mixture between four serving glasses and tamp down to form a crust.
2. Wipe out the food processor and add in the tofu, peanut butter, honey or syrup, and ½ a teaspoon of vanilla and blitz until very smooth.
3. Thinly slice enough of the strawberries to arrange them decoratively around the sides of each glass. Divide in the peanut butter mousse mixture and spread into an even layer. Set in the fridge to chill for at least 30 minutes or up to 3 days.
4. To make the strawberry sauce, quarter the remaining strawberries and combine with sugar in a small saucepan and cook over medium-low heat until jammy, about 10 minutes. Remove from the heat and stir in the remaining ½ teaspoon of vanilla. Set aside to cool completely before storing in the fridge.
5. Serve the mousse topped with the strawberry sauce.