Strawberry Coconut Cream Pots - alive magazine

Ingredients

• 1 Tbsp (15 mL) extra-virgin olive oil
• 1/4 cup (60 mL) raw buckwheat
• 1/4 cup (60 mL) blanched sliced almonds
• 1/4 tsp (1 mL) cinnamon
• 1/2 tsp (2 mL) honey
• 8 oz (225 g) strawberries, washed and hulled, plus additional whole strawberries for garnish
• 1 tsp (5 mL) sherry vinegar
• 2 tsp (10 mL) maple syrup
• 1/2 tsp (2 mL) freshly ground pepper
• Pinch salt
• 20 mint leaves
• 14 oz (398 mL) can coconut cream, chilled for 24 hours