Cashew Cream Cheese Filled Strawberries
These naturally sweet Cashew Cream Stuffed Strawberries on hand comes in handy when you're trying to reduce added sugars but still crave dessert!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 15 minutes
- 20 Strawberries
- 1 cup raw cashews soaked overnight in water
- ¼ - ½ cup water
- 1 tablespoon coconut oil
- 2 tablespoons stevia
- 1 teaspoon lime juice
- 1 teaspoon vanilla extract
- 2 tablespoons almond flour
- 1 teaspoon ground flaxseed
Wash the strawberries, cut off the stems and create a little divot in the middle to allow room for the cream cheese filling. Set aside. You can prepare only one carton of strawberries if you like. It means you'll have some cashew cream leftover, but there's plenty of things to do with that. For example, spread it on a cracker, or use it as a dip for a banana and apple slices. Add some chocolate syrup and serve it like a pudding. Plop a dollop of it on top of a cup of hot soup.
Drain and rinse soaked cashews. Pat them dry with a paper towel. Add cashews and melted coconut oil to a food processor. Pulse until the cashews are broken down into bits. Add water, stevia, lime juice, and vanilla. Pulse for several seconds. Use a spatula to push down any ingredients on e sidthe of the bowl. Repeat that process several times until the mixture becomes creamy. Pulse the cashew cream for up to a minute in the food processor.
Use a spatula to spoon the cashew cream into the hulled strawberries, one at a time.
Combine almond flour with the ground flaxseed to create a crispy topping to sprinkle over the top of the stuffed strawberries.
Calories: 66kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 76mg | Fiber: 1g | Sugar: 3g | Vitamin C: 9.6% | Calcium: 0.8% | Iron: 3.2%