Strawberry Mousse Cake
This no-bake gluten-free vegan cake was created by my French cousin Armelle Geoffroy for my Spring Cleanse. It tastes just as amazing as it looks. The secret magical ingredient? agar agar!
- ½ cup hazelnuts
- ½ cup almond
- 2 tbsp almond meal
- ¼ cup coconut shavings
- 1 cup strawberries
- 1/2 lemon
- 1 tbsp agave or honey
- 4 tbsp unsweetened almond milk
- 2 tbsp almond cream (almonds blended with a little unsweetened almond milk)
- 1/2 tsp agar agar (or read directions on package)
To make the dough:
Mix the hazelnuts, almonds, almond meal, and a little coconut shavings. Leave the nut paste to settle smoothly.
To make the mousse:
Mix the strawberries, pass through a strainer (to remove seeds), then transfer to a cooking pot.
- Add the agar agar, a little lemon juice and a little agave or honey to sweeten and the almond cream.
Bring to a boil to turn the agar agar into jello (about 8 min)
- Let the mixture cool down a bit and put on the dough.
- Keep the mousse cake in the fridge until settled and cool (about an hour). Serve with a strawberry on top.
