Another light fruit-based dessert! You’re going to see PLENTY of these in the near future.
I actually made these for breakfast. Well, a post-breakfast snack. That’s the same, right?
So good. Way simpler than you’d think. Satisfying. Guilt-free.
These seriously took 20 minutes total to make. And about 2 minutes to eat. Talk about a quick snack!
serves 2
12 strawberries
1/2 C vegan cream cheese
2 T pure maple syrup
seeds from 1 vanilla bean
1 T coconut oil
optional: graham crackers, crushed for garnish
Soften the coconut oil. Then combine everything except the strawberries in a bowl. Blend thoroughly with a hand mixer. Make sure there aren’t any little chunks of coconut oil in there (if you’re going to use a piping bag – otherwise it’s not as big a deal.)
Pop the cheesecake mixture into the fridge while you prepare your strawberries. Pick out strawberries that stand well on their green ends. Then use a paring knife to quarter the berries, but don’t slice them all the way through.
Put your cheesecake into a piping bag with a star tip (or just into a ziploc with the tip of one corner cut off!), and fill up the middle of each strawberry.
Crush a graham cracker or pile of bunny grahams up and sprinkle on top!
Cheesecake stuffed strawberries.
Hello, spring.
I’m thinking you may see many versions of this coming up. Chocolate-filled, vegan nutella-filled, maybe peanut butter-filled. Just you wait to see a raw cashew based version of these! Even more nutritious! But that required a trip to the store, sooooo not this time 🙂
Nutrition facts per serving (doesn’t include graham cracker crumbles): Calories: 165; Calories from Fat: 77; Total Fat: 8.6g; Saturated Fat: 6.4g; Sodium: 39mg; Total Carbohydrates: 22.1g; Dietary Fiber: 1.0g; Sugars: 16.3g; Protein: 0.7g
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