1 cup raw cashew nuts, soaked overnight
3 tbsp coconut oil, melted
1 tbsp water
2 tbsp maple syrup
2 tbsp raw cacao
½ tsp vanilla extract
24 large strawberries
To make the cashew cream, rinse the soaked cashews. Place them in a blender with the coconut oil, water, maple syrup, cacao and vanilla extract. Blend on high until very smooth. Scape out with a spatula into a zip lock bag.
Cut the stalks off the strawberries and make a tunnel in the centre of each one with an apple corer or small melon ball spoon. Cut off a small corner from the zip lock bag and squeeze cashew cream into the strawberries. Place on a plate and then refrigerate to set.
Caralee Caldwell is the author of gluten-, dairy- and refined sugar-free cookbooks Real Food Everyday and Real Food Pledge. realfoodpledge.com