Sophie’s Vegan Strawberry Fools

As you may gather from the heading, all the credit for these little dishes of strawberry gorgeousness goes to Sophie of Sophies Foodie Files (please see here for the original:  http://sophiesfoodiefiles.wordpress.com/2013/05/27/vegan-gluten-free-strawberry-puddings-yes/ ) from whom I’ve nabbed this recipe. I’ve just tweaked a little to suit my evidently sweeter tooth!

It’s a great time of year for English strawberries, as right now they are quite a bit cheaper than earlier in the Summer. And this recipe is especially suited to any slightly over-ripe punnets of strawbs you may happen to find in the ‘reduced’ bargain section of the supermarket.

Being vegan these aren’t exactly like traditional cream-loaded fruit fools, but who needs all that fat anyway? The secret ingredient is actually tofu, but you honestly wouldn’t have a clue it was in there!

Sophie says to whip them up and leave overnight for the flavours to deepen; I’ve made them twice now and haven’t succeeded in doing so yet, but pass the tip on in case you have stronger willpower than I have!

Ingredients:

• 400g ripe strawberries; washed de-hulled and halved
• 400g carton silken tofu (I used Morinu silken firm)
• 2 tbsp ground flax seeds
• 1 tsp natural vanilla flavouring
• 1 tsp natural strawberry flavouring (optional)
• 4 – 6 rounded tbsp soft light brown sugar
• chilled oat cream to serve (optional)

Method:

1. Put all ingredients (except oat cream) into a food processor and process till smooth and creamy.
2. Pour into individual serving bowls.
3. Leave to firm in fridge for a couple of hours; ideally overnight.
4. Top with a swirl of chilled oat cream and a sliced strawberry!

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