Strawberry and coconut “mousse” with a cardamon nut crumble

A little more fun weekend breakfast. Organic beautiful strawberries that tastes so much summer ; ) They almost came close to my own grown strawberries… almost ; )

This quick and simple coconut strawberry “mousse”  I would say is more fluffy and not so thick and contains the flavors of strawberries, coconut, lime and lemon balm. Served with a crispy cardamon nut crumble. The recipe for the nut crumble has intentionally been made so that you have some extra to sprinkle on top of smoothies or other breakfast options for the next coming days. I had to restrain myself from not eating it all with a spoon from the jars ; )

Strawberry fluffy “mousse”
Serves 4 (small portions)

• 250 gram coconut cream (important to use real coconut cream)
• 20 strawberries
• 30 leafs lemon balm
• zest from 1/2 organic lime
• 2 tbs melted coconut oil
• 1 tbs raw honey (optional)Mix all ingredients nice and quickly in a mixer (except the coconut oil and raw honey). Add the melted coconut oil and honey and combine all ingredients nicely with a spoon. Scoop up in nice small serving glasses etc. Place in fridge for a few hours for the mousse to become thicker.

Cardamon nut crumble
Makes roughly 1 1/2-2 cups

• 1 cup almond flour
• 1 handful of hazel nuts
• 1 handful shredded coconut
• 3 generous tbs of coconut oil
• 1 teaspoon ground cardamon
• 1 generous tbs of honey (or use other natural sweetener)Mix all ingredients in a small blender. Place everything on a baking sheet and bake on 150 degrees C/300 degrees F until golden – roughly 15-20 min. Stir now and then and make sure your crumble does not get burned. Let cool.Enjoy!