Vegan Orange-Cardamom Mousse Squares

Prep time: 15min
Total time: 315min
Makes: 16
1 cup
quick oats
250 mL
1/2 cup
whole natural almonds
125 mL
1/2 tsp
salt, divided
2 mL
3/4 cup
Sensations by Compliments 100% Pure Canadian Maple Syrup, divided
175 mL
1/2 cup
melted coconut oil, divided
125 mL
1 pkg
silken tofu (12oz / 375g)
2 tbsp
orange zest
30 mL
1/4 cup
orange juice
60 mL
2 tbsp
tahini (sesame paste)
30 mL
1 tsp
cardamom
5 mL
1/2 cup
Compliments Coconut Milk
125 mL
4 tsp
cornstarch
20 mL
2 cups
fresh blackberries, blueberries or raspberries, for serving
500 mL
Per serving (1/16 of the recipe):
calories
190
fat
12 g
saturated fat
7 g
carbs
19 g
sugar
12 g
protein
4 g
fibre
2 g
sodium
80 mg

Directions

  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.