Yield: 3 servings

Prep time: 30 minutes

Total time: 50 minutes

Ingredients:

Base:

·       1 cup walnuts

·       3 soft Medjool dates

·       ½ tbsp coconut oil

·       ¼ tsp sea salt

Strawberry mousse layer:

·      2 cups frozen strawberries

·      1 cup almond milk

·      2 cups full fat coconut milk 

·      3 tbsp maple syrup 

·      4 tsp agar agar powder

Instructions:

1.      In a food processor, pulse the walnuts, dates, coconut oil and salt together until crumbly. Press about 2 tbsp of crust into the bottom of the dessert glass. Freeze for at least 15 minutes or as long as it takes to get the next layer ready.

2.      Whisk 1 cup of full fat coconut milk until it starts to thicken, may take around 10 minutes or so, once you see the coconut milk to fluff up add 3 tbsp of the coconut cream on top of the crust layer and place back into the freezer.  

3.     In the meantime, combine frozen strawberries, almond milk, coconut milk and maple syrup in a high speed blender and blend until smooth. You might want to taste it at this stage and add more maple syrup, if you want it sweeter.

4.     Transfer the strawberry mixture into a pan and heat the pan up until the mixture is just starting to bubble. Turn the heat to low simmer, add agar agar powder and whisk. Simmer for around 3-5 minutes, whisking continuously, until the mixture is starting to thicken slightly. It is important to keep mixing as the agar agar can turn lumpy. Take the pan off the heat and let it cool down for 5-10 minutes. The mixture may look runny but it will set in the fridge.

5.     Take the dessert glass out of the freezer and gently pour the strawberry mixture over the coconut cream. Transfer the glass back into the fridge and allow to set for at least 30 minutes.

6.     Once the top layer is set (you can check by gently touching it with your finger as it’ll be firm and bounce back when it’s set) take the glass out of the fridge and serve with extra strawberries.