This month's Daring Bakers' Challenge is being hosted by the lovely Evelyne. She chose a beautiful edible Bacon container served with Maple Mousse. She also gave lots of options for non bacon cups. Now veganising the challenge wasn't very difficult because, I love edible containers and possibly, over use them :).
I tried making vegan chocolate cups and then wanted to do something different. The Easter break, along with the Royal Easter Show, fruit picking and apple collecting unfortunately, left very little space for any creativity. I had packed Cake Balls for a picnic lunch to take to the circus on Easter Monday. The leftovers got rather squished on our way back not looking very appetising any more, and I had my "Bingo!!" moment- Cake Ball Cups with Maple Mousse and a glazed, candied Raspberry topping.
The Cake Ball Container,
1. Press 2 - 3 cake balls together and knead well with a little Nuttelex (or any other Non Dairy Spread) till all the cracks disappear.
2. Roll into a circle about 1 inch thickness.
4. Pat the cake dough around the foil wrapped bowl. Cool for 3 - 4 hours in the refridgerator.
The Vegan Maple Mousse (Adapted from Evelyne's recipe) needs,
340 grams soft Silken Tofu, at room temperature
170 ml pure Maple Syrup
2 teaspoons Agar Powder
1. Using a food processor, blender or hand mixer, to blend the tofu until just smooth. (I used a blender.)
2. Sprinkle agar-agar on the maple syrup and let it rest for 10 minutes. Heat maple syrup on the stove to a boil and then let it simmer 5 minutes until the agar-agar has dissolved.
3. In the blender bowl, blend the tofu with the maple syrup until creamy.
4. Refrigerate for at least one hour. Remove from the fridge and divide among your edible containers.
Refrigerate to set before garnishing.
The Chocolate Cup with Maple Mousse filling with Cappucino mix dusted on the top.
Please headover to http://thedaringkitchen.com/ to check out more gorgeous edible containers and please, vote for me if you like my idea :))