For months, my fridge has been stuffed with more strawberries than I know what to do with. I’ve been making chia seed jam and strawberry chocolate parfaits, not to mention slicing those red beauties up on our fresh greens and tossing them in to smoothies. I think I’ve actually come to take for granted that there will always be a quart staring back at me when I open up the refrigerator door. Alas, that is not the case. The end of strawberry season is upon us (here in Florida anyway) and on it’s heels I am starting to see other beautiful summer berries rolling in. To celebrate, this quick, easy, adult dessert marries my goodbye to strawberries and my hello to blackberries.
This is semi-raw, fairly light, and only a bit sweet – and takes just minutes to throw together! The fruit needs to marinate in the wine a while, but if you do that just before dinner starts, it’ll be perfect when you’re ready to relax and indulge in dessert.
Ingredients for the cashew cream:
- 1 cup cashews, raw/unsalted, powdered
- 1 12oz package of silken tofu (like Mori Nu)
- juice from half a lemon (about 2 T)
- 2 T agave (or maple syrup or some other liquid sweetener, adjust based on how sweet you want this)
- 1 t vanilla extract
- 1/2 t almond extract
Instructions for the cashew cream:
- Blend everything until silky, silky smooth.
- Refrigerate until ready to use.
Ingredients for the boozy berries:
- 2 cups mixed berries (strawberries and blackberries were used here and are delicious together!)
- 1 cup fruity wine (like a red zinfandel)
- 1/2 cup dry sugar (like turbinado)
- Orange or lemon zest and mint leaves (to serve, totally optional)
Instructions for the boozy berries:
- Clean and cut your berries.
- In a medium-sized bowl, gently toss them with the wine and sugar.
- Leave at room temperature for at least an hour, but not more than two.
Instructions for assembly:
- Take four glasses and divide the cashew cream evenly (each glass gets about 3/4 cup).
- Divide the boozy berries evenly (each glass gets about 1/2 cup).
- Drizzle a little wine in each glass.
- Top with citrus zest and mint, if desired.
NOTE: If you’re not a wine drinker or want to make this for the children in your life, simply cook your berries in sugar over low heat until a nice syrup has developed (about 8 minutes) and pour that over the cashew cream – still delicious!
About Erin Griffin
Teaching and cooking are written in my DNA (thanks mom and dad). I finally relinquished myself to that fact in my early 30s and haven’t looked back. I read nutrition books for fun (like the science-y ones). I love mashing veggies for my 9-month-old while we sing along to 80s pop. And in my spare time I run The Yummy Kind, offering recipes, cooking classes, and nutrition education to anyone who wants to listen. You can find more information, and more of my recipes, at www.theyummykind.com.
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