Ingredients
Method
1.Preheat oven to moderately slow, 160°C. Line the base and sides of a 20cm springform pan with baking paper.
2.In a food processor, pulse pecans, oats, honey and olive oil until coarsely combined. Press firmly into base of pan. Bake for 12-15 minutes until golden. Set aside to cool completely.
3.In a medium saucepan, cook strawberries and sugar over medium heat for 8-10 minutes until juices are syrupy. Whisk gelatine into water (see tip) with a fork to dissolve. Whisk into strawberry mixture.
4.Stir coconut cream, tofu and vanilla into strawberry mixture. Using a stick mixer, blend until smooth. Cool at room temperature for about 15 minutes until beginning to thicken. Pour into shell. Gently tap base to release air bubbles.
5.Chill overnight until set. Serve with extra sliced strawberries.
Note
- When beating in gelatine, both mixtures must be the same temperature.