Drain cashews, then place them in a food processor along with the pure maple syrup and the vanilla essence. Blend until creamy.
Hollow out the strawberries with a knife. Cut the tip off so they sit nicely on a plate. Pipe or scoop crème into strawberries.
Serve straight away or store in the fridge.
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24 large strawberries
1 cup raw cashews (soaked in 1/2 cup water over night)
1 tablespoon pure maple syrup OR brown rice syrup
½ teaspoon vanilla essence