Cashew Cream-Stuffed Strawberries
[Vegan]

1. Cut a thin slice from the bottom of the strawberries so that they stand upright. Remove tops of strawberries with a paring knife and gently scoop out some of the insides of the strawberries.
2. Use a pastry bag with a decorative tip, or fill a plastic bag with one corner cut off, with cashew date cream.
3. Fill the strawberries with the cream and top with a blueberry. Serve immediately, or cover and refrigerate until ready to use.

To Make the Cashew Date Cream:

1. Soak cashews and dates separately in cold water for 4 hours.
2. Drain cashew and dates. Add dates, cashews, vanilla, and cinnamon to a blender, or food processor fitted with S-shaped blade.
3. Purée until creamy and smooth, adding a tiny bit of non-dairy milk if it's too thick.
4. Chill in refrigerator for a minimum of 1 hour, or until ready to use.