Roasted Strawberry Cream Mousse

I found this unrefined coconut sugar and knew exactly what I wanted to make.

There have been some gorgeous strawberries at the grocery store and I could already see how great this would be together. So I totally went to work as soon as I got home and was able to make this delicious strawberry cream mousse. It’s so easy.

Roasted Strawberry Cream Mousse

1 lb. strawberries, washed and cut into bite size pieces

2 tbsp. strawberry balsamic vinegar or balsamic vinegar

1 cup plus 2 tbsp. coconut sugar

1 pint heavy cream

2- 8 oz. pkg. cream cheese, softened

1 tsp. vanilla extract

1/2 to 3/4 cup milk

1 cup graham cracker crumbs

1/2 cup melted butter

Fresh strawberries for garnish

Preheat the oven to 350 degrees. Place the strawberries on a parchment lined baking sheet and drizzle with the balsamic vinegar and 2 tbsp. coconut sugar. Bake the strawberries for 25 minutes. Remove from the heat and let stand for 5 minutes. Place the strawberries and juices in your food processor. Pulse 3-4 times to start the puree process. Then add the remaining 1 cup coconut sugar, heavy cream, cream cheese, and vanilla. Pulse again, until combined. Mixture may be thick. Then add the milk, starting with 1/2 cup first and mix until mousse starts to thin out just a bit. Pour mousse into the serving jars evenly, 6- 8 oz. jars is the perfect size. In a separate bowl, combine the graham crackers and the butter until it comes together. Then top with the mousse and a fresh strawberry for garnish.