Elixir Eats: Strawberries & Cream.

A healthy twist on a great British summer classic of fresh strawberries & cream. These big juicy strawbs are generously dipped in a dairy free, white cacao ‘cream’.

STRAWBERRIES

• Full of sweet sweet, Vitamin C

• Anti-inflammatory

• Contains ellagic acid which balances blood sugar levels

• A source of manganese, an important mineral for mitochondrial antioxidant defence (response system to oxidative stress)

• Rich in antioxidants which slow down the process of aging for healthy and youthful skin

• Free radical fighting and collagen building

• Boosts metabolism which increases fat burning

Ingredients

500g fresh strawberries

200g cacao butter

2 tbsp cashew butter

stevia drops to taste

makes roughly 20+ strawberries

Prep

You will need a bain-marie set up, a high speed blender and 1-2 baking trays lined with greaseproof paper.

How we did it

1. Melt the cacao butter in a glass bowl over simmering water. Once it is fully liquified, pour into a high speed blender, we find a Nutri Bullet works well.

2. Add the cashew butter and stevia to taste. Blend together to form a smooth creamy liquid. Transfer back into a bowl and dip the strawberries in one at a time and place onto the baking sheet.

3. Once they all have a layer of cacao, move to the fridge to set for 10 minutes. Remove from the freezer and repeat the process again, building up the cacao cream layers and freezing in-between.

4. Continue until the cacao cream is used up. Store in the fridge or freezer and enjoy on a nice sunny day!!

Elixir tip: These are great to take for a picnic treat! This recipe makes a large batch which you can keep in the freezer for weeks!

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