Directions

1

Preheat oven to 350˚F (176˚C).

2

Lightly grease a 24 slot muffin tin or use a non-stick muffin pan.

3

In a food processor or blender, pulse graham crackers until mixture has a fine texture. You can also crush graham crackers in a sealed plastic bag using a rolling pin.

4

Add coconut oil and mix well.

5

Spoon 1/2 tablespoon into each muffin cup and gently press down with fingers.

6

Bake for 5 to 10 minutes. Set aside to cool.

7

In a blender, combine all filling ingredients and mix until very smooth.

8

Pour mixture into a saucepan and bring to a boil, stirring constantly, for 1 minute.

9

Divide filling evenly among muffin tins, up until 1/8 in (1/2 cm) from the edge.

10

Place frozen strawberries in a saucepan and bring to a boil. Simmer on low heat for 10 minutes.

11

Pour mixture into a colander and gently extract juice by pressing down on strawberries with a spatula. Discard strawberries.

12

In a bowl, combine water, maple syrup, lemon juice and agar-agar.

13

Pour into a saucepan, adding strawberry juice. Bring to a boil and let simmer for 1 minute. Cool down for 2 to 3 minutes. (do not let the mixture set).

14

Garnish mini cakes with strawberry jelly and refrigerate for an hour until filling has set.

15

Using a blunt knife, gently pry edges to loosen cakes. They should pop right out!