Yesterday I promised that I’d share a few more of our Raw Foods Potluck recipes. Let’s start with dessert!
These gorgeous stuffed strawberries finalized our last Raw Foods Potluck with a simple, light, sweet bite. After such a feast, who had room for more than that? These little babies were based on an idea from Virtually Vegan Mama. You can find her original recipe here.
These Cashew Fig Cream Stuffed Strawberries were made by a mother/daughter team who were new to our gathering. (How cool is it that a 13-year-old girl wanted to come to a Raw Foods Potluck with her mom?) I’m so proud of them for bringing such a winner!
Cashew Fig Cream Stuffed Strawberries
by Julie and Kyra (adapted from Virtually Vegan Mama)
- 1 c. raw cashews, soaked in cold water for 4 hours
- 1 c. dried figs (any dried fruit would probably work)
- 1 T vanilla
- Cinnamon to taste
- Almond milk for thinning
- 1 pound of fresh strawberries, washed and dried
- 1 pint of fresh blueberries, washed and dried
Directions for the Fig Cream:
Soak cashews and figs separately in cold water for about 4 hours. After soaking, drain the cashews and figs, then combine in a blender with vanilla and cinnamon. Blend at high speed until smooth, adding the almond milk as needed. Chill the cream in the refrigerator.
Directions for assembling:
Remove the bottom 3rd of the strawberry and scoop out the inside. Fill a ziplock bag with the cream, then cut one corner off the bag. Squeeze the cream into the strawberry and top with a blueberry. Chill until ready to serve.
These were really delicious. Not too sweet, but a perfect ending to a delightful meal. It definitely has my wheels spinning. What else could you stuff in a strawberry? Chocolate Almond Butter? Cashew Cacao Cream? Walnut Maple Butter? Date Paste?
- Have you ever stuffed a strawberry?
- What filling sounds good to you?