Yeah, these chocolate chip cheesecake-stuffed strawberries are healthy. So healthy you can eat them for breakfast. And they’re vegan! They’re indulgent (did we mention they taste like cheesecake?!), but the protein from the cashews helps keep you full. They make a great summertime dessert–if you’re serving them to a crowd, cut the tips off the strawberries and stand them on a platter!
Vegan Chocolate Chip Cheesecake Stuffed Strawberries
- Prep Time: 3 hours 30 minutes
- Total Time: 3 hours 30 minutes
- Yield: about 15 strawberries (depending on how big they are)
- 3/4 c. raw whole cashews, soaked in water overnight (8 hours)
- 2-3 tbsp. water
- 1 tbsp. coconut oil
- 2 tbsp. lemon juice
- 1 tbsp. Grade B maple syrup (or raw agave nectar if you’re following a strict raw diet)
- 1 tbsp. cacao nibs or chopped dark chocolate
- 1 lb. strawberries, hulled
- 1 tbsp. ground flaxseed
- 1 tsp. ground cinnamon
- Combine cashews, 2 tablespoons of water, coconut oil, lemon juice, and maple syrup in blender or food processor. Blend until smooth, scraping sides of blender if necessary. If mixture is too thick or the blade of the blender gets stuck, add an additional tablespoon of water. Fold in cacao nibs or chocolate chips. Place mixture in bowl, cover, and refrigerate until firm, 2-3 hours.
- Combine flaxseed and cinnamon in a small bowl. Use a spoon to fill each strawberry with cheesecake. (If you want to serve the strawberries upright on a platter, slice off the tips of each strawberry; you can fill them with a little more cheesecake if you’re standing them up.) Sprinkle tops with flaxseed mixture and serve.
You can add an extra tablespoon of maple syrup if you’d like the cheesecake to be sweeter. Prep time includes time spent chilling in fridge.