Cheesecake Stuffed Strawberries (Paleo, Vegan)

6 standard portions

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Ingredients

• 1 cup raw cashews
• ¼ cup refined coconut oil melted
• 2½ tablespoons full-fat canned coconut milk
• 2½ tablespoons freshly squeezed lemon juice
• 2½ tablespoons maple syrup
• ½ teaspoon vanilla extract
• ⅛ teaspoon Diamond Crystal kosher salt
• 1 pound strawberries
• 2 crunchy paleo cookies optional

Method

1. Place the cashews in a measuring cup or bowl and pour in 2 cups of cool water. Soak the cashews for 2 to 4 hours at room temperature. (If you’re in a hurry, you can soak the cashews in 2 cups of boiling water for about 20 minutes.) Drain the cashews and set aside.
2. Take out a powerful blender (a Vitamix, Blendtec, or Ninja is needed to produce a silky smooth texture). Add the drained cashews, melted coconut oil, coconut milk, lemon juice, maple syrup, vanilla extract and salt to the blender.
3. Blitz the filling ingredients on high speed until very smooth.
4. Place a pastry bag or a zip-top quart-sized plastic bag in a pint-sized jar to keep it upright. Pour the cheesecake mixture into the bag, seal the top, and chill in the refrigerator until stiff (about 3 hours and up to a day).
5. When the cheesecake filling is ready, use a small paring knife to hollow out each strawberry.
6. Pipe the paleo cheesecake filling into the hollowed out strawberries. If the filling starts getting too soft, place the bag in the fridge or freezer to solidify again before filling the rest of the strawberries.
7. If you want to add crushed ”graham crackers” to these strawberry cheesecake bites, grab a couple of your favorite store-bought crunchy paleo cookies and smash them up in a mortar and pestle or in a plastic bag. Sprinkle the paleo cookie crumbs on top of the cheesecake stuffed strawberries right before serving.