I went to the store last night to pick up potatoes and almond milk. So I go into the store and of course I had to check out the whole produce section (which isn’t that impressive, sadly). But I was wandering around for a bit and managed to pick up enough that involved needing a cart. I try to avoid carts because I know that people put their meat and children in the cars and that grosses me out. Haha. But whatever. I got the cart and filled it up with a pretty impressive amount of strawberries along with some other things.
Valentine’s Day is coming up and strawberries were on sale so it was pretty exciting. I walked through the store with visions of making chocolate covered strawberries today. But instead this happened. I’m not complaining and I’m sure you aren’t either, right?! I mean come on, this is a decadent raw brownie filled with rich vanilla cashew cream/cheesecake and topped with chocolatey strawberries and more cashew cream. Ahhh.
Vanilla Cheesecake Filled Brownie
2 cups dates
1/2 cup oats
3 tablespoons cacao
Blend together all ingredients in your blender. Remove from blender and press into a bowl shape leaving a bit extra for a “lid” to the brownie. You can press out into a pan/bowl if that is easier for you. I didn’t do that so I can’t specify a certain sized dish, just make sure to line it with parchment paper. Set aside.
Vanilla Cashew Cheesecake:
1 cup cashews, soaked
3/4 cup water
Juice from 1 lemon
Pinch of himalayan salt
Drop of vanilla
Blend together all ingredients until smooth. Pour cashew cream into brownie bowl. You will have extra. Place in freezer to set up for 2 hours. Remove from freezer and put brownie “lid” on top. Pressing around the sides to secure it.
4 large strawberries
Chocolate bar of choice, I used this Left over cashew cheesecake
Cut up strawberries. Melt chocolate. Coat strawberries in the chocolate. Top brownie with chocolate covered strawberries. Drizzle extra chocolate and cashew cheesecake on top of strawberries, if desired. Serve, enjoy!