Although this breakfast seems decadent, it takes under 10 minutes to prepare and will make enough for 4-6 servings. The strawberry cream, chocolate cream, and granola keep well in the fridge in separate containers. This is “technically” breakfast because it’s full of fruit and cereal, but it also makes a really delicious dessert.
2 cups frozen strawberries (or substitute with other frozen fruit, if you prefer)
2 tbsp + 1 tbsp maple syrup
2 cups suitable-for-vegan muesli or granola
300g silken tofu (available in your health-food shop, or in the Japanese aisle of your supermarket)
1 tsp lime juice
2 tbsp cocoa powder
1/4 cup peanut butter
1 pear per serving, chopped
1. Place the strawberries and 2 tbsp maple syrup in a bowl in the microwave and zap for 2 minutes, until the strawberries start to thaw and soften. If you have got a microwave, you can use a saucepan over a medium-low heat.
2. Meanwhile, in a frying pan over a medium heat, toast the muesli until golden brown (2-3 minutes).
3. Transfer the strawberries to the blender with the tofu and lime juice, and blend until smooth.
4. Remove half of the strawberry mix and set aside. To the rest, add the cocoa powder, the peanut butter, and the remaining 1 tbsp maple syrup. Blend again.
5. Layer a glass or bowl with alternating layers of pear, strawberry cream, muesli, and chocolate cream.Top with some granola, and some more chopped frozen strawberries.