Begin by preparing the crust: in a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and lemon juice until the mixture is evenly moist and holds together when pressed. Transfer the crust mixture into an 8-inch springform pan, pressing firmly into an even layer along the bottom to create a crumbly base. Chill in the refrigerator for 10 minutes to set.
2 cups fresh strawberries, 1 cup almond flour, 1/4 cup coconut oil, 3 tbsp maple syrup, 1 tbsp lemon juice
Place half of the sliced strawberries into the blender with 1 cup of water. Blend on high until smooth and thick, about 30 seconds. Pour the strawberry purée through a fine sieve into a bowl to remove seeds for a silky texture.
2 cups fresh strawberries, 2 cups water
In a small bowl, sprinkle the vegan gelatin substitute powder over 1 cup of water and let sit for 5 minutes to bloom. Once swollen, gently heat in the microwave or on the stove until fully dissolved, about 30 seconds, ensuring no clumps remain. Mix the dissolved gelatin into the strawberry purée, stirring thoroughly.
1 tbsp gelatin substitute powder, 2 cups water
Pour the strawberry mixture over the chilled crust layer in the springform pan, spreading evenly with a spatula. Refrigerate for 10 minutes until slightly set but still pourable.
2 cups fresh strawberries
Repeat blending the remaining sliced strawberries with 1 cup of water until smooth. Using a spatula, gently layer the second strawberry purée on top of the first, creating a second layer. Return to the refrigerator and chill for at least 2 hours or until fully set and firm.
2 cups fresh strawberries
Once set, carefully remove the sides of the springform pan. Slice the layered dessert with a sharp knife and serve immediately, optionally garnished with fresh strawberries or a sprig of mint for decoration.
