Peel and remove the stone from the avocado, then peel the bananas.
Place the avocado, bananas, almond butter, cacao and maple syrup in a blender and blitz until fully combined and a thick and creamy texture is reached.
Divide the mixture into 5 small glasses (leaving a bit of room at the top of each glass for the date syrup and coconut cream) and place in the fridge to set.
Place the dates and water in a sauce pan and bring to the boil, then reduce to a simmer. Keep mixing and mashing the dates until a smooth but thick syrup is reached.
Remove the mousse from the fridge and add a layer of the date syrup, then place back in the fridge for 5 minutes.
Open the can of coconut milk and spoon 1 teaspoon of the cream on top of each mousse glass, then top with a strawberry on each and serve or refrigerate until later.
Serving Size Serves 5