Smart Sweet: Raw Vanilla Cream

“Desserts” is “stressed” spelled backwards. Seems rather appropriate since we live in a world where so many people struggle with uncontrollable sweet cravings, frequent midnight raids of the fridge, and  high blood sugar levels, but that doesn’t have to be the norm!  For those of us who like to indulge in an occasional sweet, like myself, do so without the typical refined sweeteners, white flours and hydrogenated oils! There are nutrient dense, whole food alternatives out there and I’m determined to find them all!I’ve noticed recently that SO many desserts require cream or icing of some sort so I made a mission this week to find a healthier version of a vanilla cream. I whipped this up in less than 10 minutes! Try this on any of your favorite desserts, or even as a fruit dip! I used my first raw vanilla cream on strawberries to make little Santas to be extra festive at this time of year.Ingredients:
1 cup organic raw cashews
1/4 cup filtered water depending on desired thickness
1-2 Tbsp. pure maple syrup
1/2 teaspoon natural vanilla extract, or a little more to taste
a pinch of Celtic sea salt or Himalayan salt
1/4 cup rolled oats (optional, for added thickness)Directions:
1.) Add all ingredients to blender (or food processor) and blend until a smooth consistency forms.

2.) Chill in the fridge for at least 30 minutes before serving or adding to a dessert.

If you want to make the Strawberry Santas, follow these remaining tips.

3.) Cut the stems off the strawberries so they stand upright on a flat surface.

4.) Cut off the tips to the strawberries and place to the side.

5.) Add about 1/2 – 1 Tbsp. dollup of the cream to the strawberries.

6.) Place tip of strawberry on top of dollop.

7.) Add small dollup on top of the tip or “hat”.

8.) Place two chia seeds on the large dollup for “eyes”.

Your Kids will LOVE making this with you!