Toss strawberries with sugar in a bowl and leave covered overnight.
Cook the strawberry mixture with lime juice in a pan until it reaches 105°C.
Preheat the oven to 165°C.
Roast peanuts for 25 minutes, then blend with honey, salt, and oil until smooth.
Pipe mixture into silicone moulds, add jam and a peanut half, then freeze overnight.
Liquefy the mannitol in a pan over heat.
Dip frozen nut shapes into liquid mannitol using a toothpick and set on silicone paper.
Blend icing sugar and cardamom seeds, sieve, and dust over the nut shapes.
Boil sugar, 120ml water, and cream, then whisk in chocolate until melted.
Serve the dusted nut shapes with chocolate sauce and extra jam on the side.