For the base: Crush Granola Kellogg's® Ancestral Grains; Amaranth, flaxseed and cranberry in the processor and add the melted coconut oil. Mix until it is a sandy but wet consistency.
Pass the base to a cake mold and with the help of a spoon press the mixture in the bottom until it is smooth. Refrigerate for 30 minutes.
For the chocolate mousse: Mix the white chocolate with 150 g of cream to beat and put it in a water bath so that the chocolate melts.
Hydrate 1/2 teaspoon of grenetine in 2 tablespoons of cold water and melt in the microwave. Add it to the melted chocolate. Let cool completely.
Beat the remaining 200 g until firm peaks form and add the white chocolate mixture little by little. Incorporate it in an enveloping way.
Pour the chocolate mousse into the mold with the base and return to the refrigerator for 20 minutes until it is lightly curdled.
For the strawberry mousse: Chop the strawberries into small pieces and place them in a pot with the sugar over medium heat. Cook until the sugar dissolves and pass the preparation to the blender to form a puree with liquid consistency.
Hydrate 1/2 teaspoon of grenetine in 2 tablespoons of cold water and place it in a pot over medium heat until it melts and pour it into the strawberry puree. Allow to cool to room temperature.
Beat 200g of cream to beat until firm peaks and add the strawberry puree.
Pour the strawberry mousse into the mold and refrigerate for 4 hours until completely set.
13. Decorate with some cut strawberries and mint.
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