Raw Vegan Fruit Rolls with Coconut and Basil

Blend strawberries with 1 tablespoon rice malt syrup and 2 teaspoons ground flaxseed.

Spread the mixture on baking paper and dry in a dehydrator at 40°C for 5 hours.

For the coconut cream, use coconut milk chilled in the fridge for 24 hours to separate cream from water, then add a little rice malt syrup.

Cut strawberries into small pieces and flavor with basil and lemon juice.

For the basil sauce, blend basil leaves, linseed oil, water, and 1 teaspoon rice malt syrup.

Assemble rolls like sushi rolls and decorate with basil and wild strawberries.