Fresh Seasonal Berries with Lemon, Coconut, and Black Currant Cashew Creme

I've been receiving an abundance of strawberries in my weekly produce box. Consequently, I've been inspired to try new dishes to further enjoy, what I believe to be, the best fruit on earth.

In an attempt to create a dessert which is actually good for me, I came up with this recipe which I have fallen in love with. I hope you will too.

Lemon, Coconut, and Black Currant Cashew Creme

Base:

Overnight, Soak 1/2 cup of raw, unsalted cashews in water

For added flavor, I use water (warm to the touch as I pour it over the cashews) and infuse it with a chamomile tea bag. Remove tea bag and drain cashews prior to use in recipe.

Wet Ingredients:

1/8 cup water

1/4 cup soy milk

1 tablespoon flax seed oil

1 tablespoon raw honey

Juice of 1/2 lemon

1 teaspoon vanilla extract

Dry Ingredients:

1/4 cup diced walnuts and almonds (dry, unsoaked)

2 tablespoons shredded, dried coconut

1 tablespoon dried red currants

Zest from the 1/2 lemon you used in your wet ingredients (3-4 good swipes with your zester should do)

1/2 tablespoon bee pollen

Combine all wet ingredients (except soy milk) and place in food processor, leaving the processor turned on.

Slowly add ingredients, beginning with the cashews.

Follow the cashews with the combined nuts and red currants.

Allow to blend until thoroughly mixed.

At this point, you will probably want to turn the processor off, stirring in ingredients that have affixed themselves to the sides of your processor. A nice stiff spatula should do the trick.

Turn the processor back on, replacing the lid prior to use.

Slowly add the soy milk until the contents have taken on a creamy consistency. The texture should be thick and smooth. If it is thin, add more dried nuts- just a tip, less is definitely more here. Add slowly and eyeball the texture to avoid the wallpaper paste effect that adding too much, too quickly can create as the additional nuts absorb all of your wet ingredients. If it is far too thick and not blending, slowly add more soy milk. Play with it a little until you get the desired texture. Don't be afraid to mess this one up- it is fairly resilient.

Finally, add in the coconut and lemon zest. Process for 30 seconds.

Remove from processor and allow to chill for 1-2 hours.

When you are ready to serve, remove chilled creme from refrigerator and serve a heaping dollop over the top of your favorite berries.

Makes 3-4 servings and will keep in your fridge for about 3 days.

Enjoy!