No-bake strawberry and white chocolate cake

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Ingredients(recipe makes a 7-8 inches cake) 

✅Base

185g favourite homemade or store bought biscuit/cracker crumbles 

3 tbsp butter *43g 

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✅white chocolate milk 

14 strawberries, slice in half .

1 can full fat coconut milk, *400ml 

1 1/4 cups dairy free milk of choice, *300g

200g dairy free white chocolate, melted 

1/4 cup maple syrup 

1 tsp vanilla extract 

1 1/2 tsp agar agar powder .

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✅strawberry layer

1 cup strawberries 

1/2 cup water 

2 tbsp maple syrup 

1 tsp agar agar powder .

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Method:

1. Brush the inside of a heart shape springform tin with the oil, and line the base with a baking parchment. 

1. Combine biscuit crumbles and melted butter. Press the crumbs into the bottom of the pan. Chill in the freezer for 10 minutes. Arrange sliced strawberries around the edge of the prepared pan, transfer to the freezer while making the filling. 

1. In a saucepan, bring coconut milk and almond milk to a boil. Add agar-agar and stirring constantly, keep stirring until agar completely dissolve. Then lower the heat and add in melted chocolate, maple syrup and vanilla. Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly. Pour mixture over the base. Chill in the freezer to set. .

1. Combine strawberries and maple syrup in a saucepan cook on medium-low heat until juices are released and berry is softened, about 2-3 minutes. Add the mixture into blender and blender until smooth. Strain mixture through a fine mesh sieve. Use the back of a spoon to press out the juice. .

1. In a saucepan, add strawberry juice and bring to a boil, whisk in the agar powder. whisk until agar is completely dissolved. Low the heat and let it simmer for 10 seconds. Pour the jelly over chocolate layer. Transfer the pan to the fridge to set. About 2-4 hours.