 I'm so excited to show you how to make these cheesecake stuffed strawberries and they're also vegan. So in a blender or a food processor, you're going to be combining cashews that have been soaked overnight along with melted coconut oil, lemon juice, maple syrup, vanilla extract and a little bit of coconut milk. So blending for about two minutes or so and then you're going to be putting that mixture in a small bowl in the fridge for about one to two hours or so. That's just until the mixture hardens a bit. So while that's in the fridge, you're just going to be taking some strawberries and cutting off each of the ends and then scooping out a bit of the middle. I'm just using a small spoon but you could also use that device that's used for melons. And so when the cheesecake mixture is hardened a bit, you can pipette that into the strawberries or you can simply just scoop the mixture into the strawberries as well. You don't have to be this fancy with the pipette and that's it. Enjoy. I hope you try the recipe.