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RAW: Chocolate Cheesecake Stuffed Strawberries

Well my VegHeads a lot  has been going on in my life. I've recently relocated my kitchen, VegFam, and life into a new abode which has been awesome and hectic - hence the no recent postings. On top of packing, moving, unpacking, working, being a mommy, and partner, BandMan and I had double band practice every day the week we moved in and a music festival with two performances that weekend. Memorial Day was spent unpacking, cleaning, and BBQs. So yeah here I am making excuses for not posting, but I haven't been cooking. No cooking = no recipes. Sorry babes.

I hope to not slack off this hard for the rest of the year.

So to the food; I made this dessert for Mother's Day. It was kind of out of place since no one told me the dinner was Mexican themed, but they were still a hit. We ate them while drinking wine and watching the original Gypsy musical. By the time the movie was over, so were these strawberries. I found myself begging for an encore of both.

P.s. if you're curious about the kind of bands we are in you can listen below:

2 1/4 c raw cashew pieces, soaked overnight
3 tbsp water
2 tbsp raw agave
2 tbsp coconut oil
2 tbsp lemon juice

  • 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)

  •

    3/4 c raw cacao powder
    1 lb strawberries, hulled
    ground flaxseed, for topping
    1. Throw your cashews, water, agave, coconut oil, lemon juice, and cocao in a blender and jush that stuff up. When the mixture is as smooth as a baby's bottom, put it in the fridge for 3 hours or so; you want it to get firm.
    2. When it's to the right consistency, use a spoon to fill each strawberry with cheesecake-ish mixture. Sprinkle the tops with some flaxseed to mimic crust, if you wanna. 


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