Cheesecake Stuffed Strawberries
Ingredients
The filling
-
1
cup
raw cashews
-
¼
cup
refined coconut oil
-
2½
tablespoons
full-fat canned coconut milk
-
2½
tablespoons
fresh lemon juice
-
2½
tablespoons
maple syrup
-
½
teaspoon
vanilla extract
-
⅛
teaspoon
Diamond Crystal kosher salt
The strawberries
-
1
pound
fresh strawberries
Optional topping
-
2
pieces
crunchy paleo cookies
Instructions
- Soak the cashews in cool water for 2 to 4 hours, or in boiling water for about 20 minutes.
- Drain the cashews and blend them with melted coconut oil, coconut milk, lemon juice, maple syrup, vanilla extract, and salt until smooth.
- Transfer the mixture to a piping bag and chill in the refrigerator until stiff, about 3 hours.
- Hollow out each strawberry using a small paring knife.
- Pipe the cheesecake filling into the hollowed strawberries.
- Crush the paleo cookies and sprinkle them on top of the filled strawberries right before serving.
Nutrition Facts (estimated)
Servings
6
Calories
256
Total fat
20g
Total carbohydrates
19g
Total protein
5g
Sodium
0mg
Cholesterol
0mg
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