Vegan lemon cremes with oat-thyme crumble

If you're sneering at your screen at the thought of lemon posset without the cream and sugar, here's my recipe for the real deal. I promise you however, it can be done, it can be healthy and it is delicious made with blended tofu. 
My Christmas present to myself this year was The Sprouted Kitchen cookbook. It is beautifully shot and packed full of ideas for a more wholesome approach to cooking at home but with big, fresh flavours.
Now, the worry when I read a recipe like this (that should have sugar and cream in it and doesn't), is that the author may think something is tasty but perhaps they've forgotten how amazing the original calorific version is and have been lost in their tofu ways for too long... well I'm here to tell you that these desserts were loved by my family and they were all shocked when I told them they were made with tofu. The granola with the touch of salt and fresh thyme is to die for. 
I had to change the quantities slightly by using brown rice syrup, tweaking the lemon juice, and also I got 2 more cups of oats in this with a jar leftover which is just as well as everyone will want more.

 Just look at it. Mmmm.. crunchy, sweet and salty oaty crumble

 I could just snack on this all day, but saved enough for the puds..

Adapted ever so slightly from Sara Forte's recipe in The Sprouted Kitchen cookbook.

1 (12.3 ounce) package extra film silken tofu
1 tbsp cornflour
Pinch of sea salt
1/3-1/2 cup of honey (I used brown rice syrup)
Grated zest and juice of a lemon

Oat crumble 
2 tbsp coconut oil
1/4 tsp vanilla extract
1/4 cup natural cane sugar
1/4 tsp sea salt
1/2 cups of old fashioned rolled oats (I used 2 cups!)
1/4 cup of chopped raw almonds (I used hazelnuts)
1 tbsp of fresh thyme

Wrap tofu in paper towel and let drain for 10 mins in a sieve.
Blend tofu, cornmeal, salt, honey, zest and lemon juice in a food processor.
Divide mix between 4-6 small bowls and refrigerate for at least 2 hours.

Preheat oven to 180C 

Melt coconut oil and mix into a bowl with vanilla, sugar, and salt.
Ad oats and nuts and stir well.
Rub half the thyme leaves between your fingers and add.
Spread out onto a baking tray and bake until toasted for 20 minutes.
Mine actually took closer to 35 mins with a bit of stiring midway. 
Let cool and top the cremes with crumble and the remaining thyme.