Cashews, coconut oil and maple syrup form the deliciously creamy stuffing for this vegan strawberry dessert. Crumbled graham crackers and chocolate are the perfect garnishes for this heart-healthy and kid-friendly treat.
Recipe yields 16 servings
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.