I love to use cashews to make plant-based cheeses, sauces and desserts. I normally soak some on Sunday's and keep them in my refrigerator for the week to make prep for meals simple and quick. I was inspired by fresh organic strawberries and shortcake on a trip to the market and wanted to create a dessert with the flavors of a shortcake, but without all of the re-fined sugar, gluten and dairy. I have also been using a lot of adaptogenic herbs in my cooking this year and I decided to add Maca to this one for energy and vitality from its antioxidant properties.
Vitality Strawberry Walnut Bites
makes an 8 x 8 pan
4 cups chopped walnuts
1/2 cup melted coconut oil, divided
1 tsp pink himalayan salt
2 cups cashews, soaked
1 cup organic strawberries, sliced
1/2 cup lite coconut milk
1 tsp vanilla
1/4 cup organic maple syrup
1 tsp maca
For the Crust:
Line an 8 x 8 baking pan with parchment paper. In a large food processor, combine walnuts, 1/2 the coconut oil and sea salt. Pulse to combine, leaving a small amount of texture to the crust mixture. Spoon crust mixture into the baking pan and pat down into a level even crust. Set aside.
In a Vitamix or blender, combine the soaked cashews, strawberries, remaining coconut oil, coconut milk, vanilla, maple syrup and maca. Blend until smooth.
Pour the cashew starwberry mixture over the walnut crust. Garnish with sliced strawberries (optional) and place in the freezer for a minimum of 2 hours to set. Bars can be stored in the refrigerator or freezer. Allow time to thaw if storing in the freezer overnight.