KEY LIME “CHEESECAKE” MOUSSE

This sweet-tart mousse tastes like Key lime pie—but dispenses with the traditional sweetened condensed milk. It can be served as pudding, or used to fill the shell of the Vegan Blueberry Cream Tart.

MAKES: 1 ¹/2 CUPS (ABOUT 3 SMALL SERVINGS)

INGREDIENTS:

• 1 cup plain silken tofu, drained (about 8 ounces) and broken up a bit
• Flesh of 1 ripe (but not overripe) avocado, about 1/2 cup
• 3 tablespoons plus 2 teaspoons agave nectar
• 2 tablespoons plain unsweetened coconut milk beverage
• 1 tablespoon fresh, strained Key lime or traditional (Persian) lime juice
• 1 tablespoon coconut oil
• 1/2 teaspoon freshly grated lime zest
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

INSTRUCTIONS:

1. TO a mini food processor, add all of the ingredients. Puree until smooth, about 40 seconds.
2. LADLE into 3 small cups, and chill.