Strain the yoghurt. You can do this by placing a muslin cloth in a strainer and hang this over a bowl. Add the Greek yoghurt and leave it to strain for 2 hours in the fridge. Meanwhile you can do other things, it doesn’t matter if it stays in the fridge longer.
After two hours you will see the liquid separated from the yoghurt and you are left with a thick creamy substance. Next, whisk the cream to a lumpy whipped cream and mix in in the trained yoghurt.
Mix the dates, almond flour and coconut oil in the blender. Take the jars and press the date-almond mixture firmly in to the bottom.
Meanwhile, heat up a small pot and cook the strawberries, star anise, vanilla and honey for about ten minutes. Remove the star anise and blend the sauce to a smooth jelly. Let it cool down until you’re left with a syrupy coulis.
Add the yoghurt to the jars on top of the crust. Spread a little of the coulis over the top and finish with some fresh fruit.
Leave the jars in the fridge for at least 12 hours before serving.