Cashew Cream Stuffed Strawberries
Recipe by Whitney English, RDN
PREP TIME: 20 minutes TOTAL TIME: 20 minutes
Ingredients
- ½ cup raw cashews
- 4 Medjool dates, pitted
- ¼ cup water
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 pound strawberries
- 1 tablespoon cocoa nibs, optional toppings
- 1 tablespoon hemp seeds, optional toppings
- 1 tablespoon chia seeds, optional toppings
Instructions
- Place cashews in a small bowl. Pour boiling water over the cashews, covering them completely to “flash soak” for 10 minutes. Drain the cashews.
- In a high-powered blender, add cashews, dates, water, vanilla, and salt. Blend until smooth.
- Use a small paring knife to core the strawberries, so the insides are hollow.
- Add the cashew cream to a frosting piping bag, or a plastic sandwich bag with the corner cut off.
- Pipe the cashew cream into the strawberries.
- Sprinkle cocoa nibs, hemp seeds, and chia seeds on top of the cashew cream (optional).
Notes
If the cashew mixture is too thick when blending, add more water, one tablespoon at a time.
Nutrition
Serving: 3 Strawberries | Calories: 137kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 103mg | Fiber: 4g | Sugar: 12g | Vitamin C: 32mg
Disclaimer
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
