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Strawberry Cashew Creams

recipe adapted from original by Alison Bailey Vercruysse

Servings: 6 servings
Ingredients
  • 1 cup raw cashews, soaked in water to cover at least 4 hours or up to overnight
  • 2 cups frozen strawberries preferably organic
  • 4 medjool dates, pitted about 80 grams
  • ¼ cup coconut oil about 52 grams
  • juice from 1 lemon
  • 2 - 6 tbsp water or unsweetened oat or almond milk, just enough to get the contents blended
  • tiny pinch sea salt
Instructions

  1. Drain the cashews and add them to the blender. Add strawberries, pitted dates, coconut oil, lemon juice, and a couple tablespoons of water then blend—if you have a Vita-Mix, use the tamper to get things going. If you don't have a Vita-Mix, process this recipe in two batches using a regular blender or use a food processor (which is great for crushing ice).

  2. Pour the strawberry cashew cream into 6 individual glass or ceramic ramekins and freeze for an hour, then serve.  Alternatively, you can pour the cream into a wax paper lined 8×4 inch glass pyrex loaf pan, freeze for 2-3 hours, until firm, then slice into portions to serve.  Store unserved portions in the refrigerator for up to 4 days.

Recipe Notes / Tips
  • Keeps well in the freezer for a few weeks. Transfer as many as you want to the refrigerator to defrost before enjoying.
  • Try recipe with blueberries, mixed berries, or mango—they're all great!
  • Variations:
    • substitute melted cocoa butter (52 grams Navitas Organics) for the coconut oil 
    • dates or honey: aim for a total of 80 grams, for example two pitted dates and two tablespoons of honey, or four tablespoons of honey, or four dates