Coeur a la Crème Noix de Cajou (Heart Shaped Cashew Cream with Strawberries)
Doesn’t the French version Coeur a la Crème Noix de Cajou sound so romantic? Well this dish is romantic and incredibly easy to make. It is also a classic Valentines day sweet. Forget chocolates, well not completely, this is sinfully decadent and sure to please that special someone in your life, especially if they are vegan. It is helpful to have a heart shape mold but not necessary. It can be molded in a cheese cloth or paper towel draped round bowl. Then when inverted onto a plate it can be shaped with a butter knife into a heart shape. Scatter a few lightly sweetened strawberries and voilà! (French for extreme satisfaction!)
ONWARD:
Classically a Coeur a la Crème is made with cream cheese, heavy cream, vanilla, and powdered sugar. So, let’s truly make this heart healthy by using cashews, coconut oil, and just a hint of honey or maple syrup. It is best to soak the cashews overnight so they will blend smooth, making for a creamy texture. So get to soaking, you have a delightful surprise awaiting you and your sweetheart this year!
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6 servings
INGREDIENTS:
2 cups raw cashews soaked overnight in filtered water, drained, rinsed
⅓ cup honey or maple syrup
½ cup coconut oil, melted
2 tablespoons lemon juice
2 teaspoons vanilla extract
½ teaspoon sea salt
1 pint fresh strawberries, rinsed, stem removed, sliced lengthwise
1 tablespoon honey or maple syrup
DIRECTIONS:
In a food processor blend the soaked cashews, honey, coconut oil, lemon juice, vanilla, and salt until very smooth.
Line a heart-shaped mold or bowl with wet cheesecloth or paper towel. Spread the cashew mixture evenly in the mold. Press down to evenly compact. Cover and refrigerate for at least three to four hours or overnight.
To serve: Toss the strawberry slices with one tablespoon honey. Uncover and unmold the Coeur a la crème and flip the mold onto a serving plate. Remove the cheesecloth or paper towel. If desired, use an offset spatula or butter knife to smooth and clean up the heart shape. Serve with the strawberries.
Notes:
It is best to soak the cashews overnight so they will blend smooth, making for a creamy texture.
It is helpful to have a heart shape mold but not necessary. It can be molded in a cheese cloth or paper towel draped round bowl. Then when inverted onto a plate it can be shaped with a butter knife into a heart shape as it is very pliable.
Coeur a la Crème Noix de Cajou (Heart Shaped Cashew Cream with Strawberries)
Doesn’t the French version Coeur a la Crème Noix de Cajou sound so romantic? Well, this dish is romantic and incredibly easy to make. It is also a classic Valentines day sweet. Forget chocolates, well not completely, this is sinfully decadent and sure to please that special someone in your life, especially if they are vegan. A delightful surprise awaits you and your sweetheart this year!
ingredients
- 2 cups raw cashews soaked overnight in filtered water, drained, rinsed
- ⅓ cup honey or maple syrup
- ½ cup coconut oil, melted
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt
- 1 pint fresh strawberries, rinsed, stem removed, sliced lengthwise
- 1 tablespoon honey or maple syrup
instructions
- In a food processor blend the soaked cashews, honey, coconut oil, lemon juice, vanilla, and salt until very smooth.
- Line a heart-shaped mold or bowl with wet cheesecloth or paper towel. Spread the cashew mixture evenly in the mold. Press down to evenly compact. Cover and refrigerate for at least three to four hours or overnight.
- To serve: Toss the strawberry slices with one tablespoon honey. Uncover and unmold the Coeur a la crème and flip the mold onto a serving plate. Remove the cheesecloth or paper towel. If desired, use an offset spatula or butter knife to smooth and clean up the heart shape. Serve with the strawberries.
NOTES:
It is best to soak the cashews overnight so they will blend smooth, making for a creamy texture. It is helpful to have a heart shape mold but not necessary. It can be molded in a cheese cloth or paper towel draped round bowl. Then when inverted onto a plate it can be shaped with a butter knife into a heart shape as it is very pliable.