2 punnets of large strawberries (Sunny Ridge are my favourite conventional strawberries as they are delicious and tasty, but where possible choose Organic)
32 pomegranate seeds
16 currants
slivered pistachios or almonds or shredded coconut
Instructions
Start by making the cashew 'cream':
Place cashews, pear halves and vanilla in a food processor and puree for several minutes until really smooth. Scrape down sides of the bowl with a spatula and process again for a few seconds to fully incorporate. Set aside.
Wash strawberries well and gently pat dry with kitchen paper towel.
Slice off stem, creating a flat surface on the base.
Cut the top third of the strawberry off and fill with approximately 2 teaspoons of cashew cream.
Replace top of the strawberry, then using a teaspoon and your clean finger, mould a little 'hat' on top of the strawberry, then put 2 small dabs of 'cream' on the front for buttons.
Place pomegranate seeds for eyes, currant for nose and top with slivered nuts or shredded coconut as per photo above.
Refrigerate until ready to serve, but take out of the fridge about 30 mins before serving so they aren't really cold!
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2013/12/19/strawberry-santas-vegan/