Gluten Free Stuffed Strawberries Recipe
Drain the soaked cashew pieces and place them in a blender; process the cashews until they are somewhat broken down. Add the coconut oil, coconut milk, maple syrup and vanilla. Blend until smooth. Add the zucchini, salt, and lemon juice. Blend until a smooth and creamy batter has formed. Place the batter in the refrigerator to set for at least 2 hours.
Line a baking pan with parchment paper.
Cut the tops off the strawberries and with a small spoon hollow out the center of each strawberry. Slice a thin piece of the bottom of each strawberry so it can stand up and pat it dry with a paper towel. Set aside.
Place the chocolate in a small dish and melt for about 15 seconds. Continue in 10 second increments until the chocolate is melted
Dip the bottom of each strawberry into chocolate and place on the prepared pan.
Place the cashew mixer into a plastic freezer bag. Snip off a corner of the bag and pipe the filling mixture into each strawberry. Garnish with graham cracker crumbs and mint leaves, if desired.
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About This Healthy Recipe
You have probably heard of stuffed peppers, but have you ever tried stuffed strawberries? This deliciously gluten-free strawberry dessert is guaranteed to be a hit amongst everyone, even the kids. Each strawberry is stuffed with cashew cream, a light and tasty substitute for cream cheese. In addition to being sweet and tasty, this vegan friendly dessert is also very low in both saturated fat (2g) and sodium (5mg) making it a perfect option for those who are currently following a heart healthy diet! Although this dessert may seem too good to be true, we haven't even gotten to the most exciting part… the calorie count. These stuffed strawberries are just 62 calories, and 6 grams of carbs per serving, making them a great low calorie, diabetic-friendly choice. These strawberries combine the flavors we love; chocolate and strawberries, try this treat today, your sweet tooth will be satisfied.