vegan chocolate chip cheesecake stuffed strawberries

ingredients

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

instructions

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.