- 1 package fresh strawberries
- 8 oz. vegan cream cheese, room temperature
- 1/3 c. organic confectioner’s sugar
- 1/2 tsp. vanilla extract
- 1/4 tsp. almond extract
- With hand mixer, blend vegan cream cheese, confectioner’s sugar, vanilla and almond together until smooth.
- Remove tops and bottoms from strawberries. Scoop out center with a small melon baller.
- Fill cavity with cream cheese mixture. Garnish with shaved carob chips if you like.