1 1/2 cups mixed whole nuts (I used equal amounts pistachios almonds, cashews + pecans)
2 Tbsp sunflower seeds or pepitas pumpkin seeds
2 Tbsp chia seeds or flax seeds
3 Tbsp pure maple syrup
1 tsp vanilla extract
To make the ricotta cream: Place the ricotta cheese, maple syrup and vanilla in a food processor or blender. Puree until completely smooth and whipped, about 1 minute. Scoop the ricotta cream into a bowl and refrigerate until cold, at least 15 minutes or until ready to eat.
Meanwhile make the balsamic strawberries: Place the strawberries, balsamic vinegar and maple syrup in a small pot. Bring to a boil and cook for 3 minutes or until the strawberries are just beginning to soften. Using a slotted spoon remove only the strawberries and place them in a bowl. Bring the remaining sauce to a boil, boil for another 3-5 minutes or until the sauce has thickened into a thin syrup. You do not want it to thicken too much so watch it closely. Pour the sauce over the strawberries. Allow the berries to cool a little before serving.
To make the maple glazed seeded nuts, add the nuts and seeds to a skillet set over medium heat. Toast the nuts until fragrant, about 5 minutes. Once the nuts are toasted remove from the heat and stir in the maple syrup, vanilla and a pinch of sea salt. Spoon the mixture out onto a baking sheet lined with parchment. Allow to cool and then store in an airtight container.
To assemble, spoon the strawberries into the bottom of four small bowls or jars. Next add the ricotta cream and then add the nuts on top. Lastly, drizzle with more balsamic syrup. Grab a spoon!