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