Vegan Strawberry Mousse

  in Desserts, paleo, Recipes, Vegan

1 lb fresh strawberries, washed, trimmed (frozen & thawed would work too)
2-4 tablespoons maple syrup
1 1/2 cups coconut cream
1 teaspoon vanilla
pinch sea salt

  1. Add strawberries and maple syrup to a blender or food processor and process until pureed and smooth.
  2. If you’re using canned coconut cream, make sure to separate the cream from the liquid. Save the liquid for another use. Whip the coconut cream, vanilla, and salt with a hand mixer or in a stand mixer until fluffy, about 2-3 minutes.
  3. Fold the strawberry puree into the coconut cream until combined. Spoon into serving dishes and refrigerate for 1 hour. Garnish with sliced strawberries and mint leaves, if desired.