Strawberries with Raw Almond Coconut Lavender Cream

Strawberries with Raw Almond Coconut Lavender Cream

Sometimes only a decadent dessert will do...and that was yesterday after work! The weather was kind of eh...it was dripping a bit outside and something sweet sounded good to me! Afterall, it was National Eat What You Want Day...so I was going to eat what I wanted! I was craving something with cream and strawberries, but since I didn't have cream in my fridge I thought I would go about the raw vegan route with the cream. Better for me anyhow, and why not be healthy and get what I wanted!

I had fresh organic strawberries, raw almonds and a young coconut so I decided on strawberries filled with raw coconut almond cream! It would be a simple yet delicious dessert to satisfy my craving. The cream was really simple to prepare as I already had some soaked almonds and young coconut meat scooped out of the shell in the fridge. I just buzzed it in the food processor with some vanilla bean, agave nectar and coconut oil, let it chill for a while and voila! Delicious almond coconut cream!

I decided that it needed some lavender for fragrance as well before I piped it into the berries so I whisked some in which made the cream even more delicious! I thought a little chocolate would make the berries even better, so I served the with a simple chocolate sauce.

They were amazing! They tasted so decadent...just as much as if I had whipped some real cream, but even better! The cream was smooth and light, creamy and a perfect match for the sweet berries. When I took a bite I got the fragrance of the lavender as well and a touch of the chocolate sauce...so heavenly! If you would like to enjoy some for yourself, I have included the recipe! Hope you all are enjoying your weekend!

Strawberries with Raw Almond Coconut Lavender Cream

makes about 24

24 organic strawberries, leaves and centers removed with a sharp knife

filling:
1/2 cup raw almonds pieces soaked at least 3 hours but preferably soaked overnight
1/2 cup water
3/4 cup fresh young coconut meat
2 tablespoons agave syrup
1/2 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
1/4 cup coconut oil (warmed to liquid)
2 Tbsp dried lavender flowers

Chocolate sauce:
1/4 cup agave nectar
1/4 cup cacao powder
1 tsp pure vanilla extract
1 tsp coconut oil
pinch of sea salt

To make cream, buzz all the ingredients together in a blender send through a fine meshed strainer, pushing the solids against the bottom (to remove any chunks and create a smooth cream) and place in the fridge to firm up for about an hour (until firm enough to pipe).
To fill berries, place cream in a pastry bag fitted with a larger tip and fill each berry.
To make sauce, whisk all ingredients together until smooth.
Serve berries atop sauce on a plate for a pretty and delicious presentation!