Strawberry ‘Cheesecake’ Balls Recipe
Nothing beats British strawberries. Every year I look forward to the month of May with its two bank holidays, potentially a day or two of warmish weather, and the official beginning of the strawberry season. So when home-grown strawberries hit the shelves, I stock up and pop them on my morning pancakes, stick them in smoothies and salads, and chuck them into “cheesecake” balls.
These beauties require only four ingredients and taste just like strawberry cheesecake because of the creamy cashews and naturally sweet dates, with not a smidgen of cream cheese nor a cookie crumb in sight.
Makes about 12 balls
- 1 cup pitted Medjool dates
- 1 cup raw cashews
- 1/2 cup hulled strawberries
- 2 cups ground almonds
- freeze-dried strawberries, crushed, for coating (optional)
- Process the dates, cashews, and strawberries in a food processor until they form a thick paste.
- Pour into a mixing bowl and stir in the ground almonds until well mixed.
- Roll the mixture into about 12 balls and place in the fridge for an hour to firm up. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Roll in crushed freeze-fried strawberries before serving, if desired.
Also from Vegan Treats:
Reprinted with permission from Vegan Treats: Easy Vegan Bites and Bakes by Emma Hollingsworth and published by Kyle Books, 2019.
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