• Start by making the nougat base by melting the coconut oil. Then add the maple syrup and vanilla.
• Mix the dry ingredients and add in the wet into the dry and press into a square baking tin lined with baking paper and place in the fridge.
• Add all the ingredients for the caramel into a pot on the stove and let it simmer until it thickens.
• Remove and pour onto the base, smooth out with a spatula and place in the fridge to set for about an hour.
• For the jam, add the chopped strawberries, maple syrup, lemon juice and salt into a pan and let it simmer on medium until it starts to soften and gets jammy.
• Add the corn starch (mix with a little but of water first) and agar-agar powder just before removing and then pour on to the caramel layer.
• Leave to set for about an hour and a half in the fridge and remove to slice and decorate with fresh strawberries.

To Make the Vegan Caramel:

• Place all the ingredients except the salt and vanilla in a pot over low-medium heat and bring to a boil for about 30-45 minutes until it becomes gooey and oozing caramel.
• Whisk in the salt and vanilla powder and store in a glass container.