Strawberry Mousse

This dessert is sure to please during the hot summer months.  It is a definite favorite in our house and its extremely versatile with any type of berry that is in season.  If you are looking for a simple dessert, this is very delicious without the crust layer.  I have actually made it more that way since the mousse layer is amazing! Top it off with a little coconut whipped cream and enjoy!


Ingredients

Strawberry Filling:

• 3/4 cup full-fat coconut milk
• 1 tablespoon agar agar flakes
• 8 ounces fresh strawberries (about 1 1/4 cups chopped)
• 1/2 teaspoon vanilla extract
• 1/4 cup pure maple syrup

No-Bake Crust:

• 1 cup almond meal
• 2 tablespoons melted coconut oil
• 1 1/2 tablespoons pure maple syrup
• Pinch of salt

Coconut whipped cream (optional for topping)

Sliced strawberries (optional for garnish)

Instructions

1. To prepare the no-bake crust, combine all of the ingredients and divide the dough between the number of cups you plan on using. (I used 4 6-ounce cups, but you could probably do up to 8 shot glasses with this amount of crust.)
2. To prepare the strawberry filling, combine the coconut milk and agar flakes in a small saucepan over medium-high heat and bring the mixture to a boil. Use a whisk to stir well and lower the heat to a simmer, whisking occasionally until all of the agar flakes have dissolved, about 5 minutes. Place the strawberries, vanilla, and maple syrup in your blender container and pour the coconut milk/agar mixture over the top. Blend on high until smooth and creamy, then pour the filling over each crust. Place the pies in the fridge to set until the center is firm, about 4 hours.
3. Top with coconut whipped cream and fresh sliced strawberries just before serving!
   

   

   
   

   
   

http://detoxinista.com/2016/01/vegan-paleo-strawberry-cream-pie/