1. First make your cashew cream. Soak the cashew in purified water for 2-4 hours or longer if you would like; up to 24 hrs.
2. Next add water, vanilla, and a small amount of sweetener (maple syrup or coconut sugar) to food processor or blender. Blend until creamy. It might take a while to get the perfect creamy texture.
3. Taste and see if it’s sweet enough to your liking. Add more sweetener and blend again if desired. Once you’ve made the cream, set it aside.

For the Strawberry Cake Bites

1. Blend your strawberries until fine. Keep extra for rolling bites in batter.
2. Blend your granola until a Flour/meal like texture is formed.
3. Add 3/4 c granola, strawberries, and 1 cup or so of your cashew cream into a bowl. Mix together. Next add in your coconut flour, maple syrup, and extracts. This is where you need to see if the batter is too thin or thick. If too thin, add more granola or coconut flour. If it’s too dry, then try adding a bit more cashew cream.
4. Roll into balls (a little smaller than golf ball size).
5. Once you have the bites rolled, you can add in the jam filing. This is optional.
6. Split the bites down the middle with a knife 3/4 way down; add a tsp or less of jam, then roll again. Repeat until each bite is filled.
7. You can then roll the bites in extra strawberry that was ground up.
8. Place on tray and put in freezer to chill for 30 minutes and set.
9. Remove, sprinkle with powdered sugar.
10. Store in fridge or freezer until ready to eat. Up to 6 weeks.