Recipe from Lola Berry's The Happy Cookbook

175 g (1 cup) strawberries (fresh or frozen)
155 g (1 cup) cashews, soaked for 2 hours or overnight, then rinsed
2 tablespoons coconut oil
2 tablespoons maple syrup
1 vanilla pod, split and scraped
Tiny pinch of salt flakes
500 ml (2 cups) of full-cream coconut milk (or any nut milk)

Place all ingredients into a blender and blend on high.
Pour into a serving glass, top with a fresh strawberry or a sprinling of fresh, chopped cashews to serve.

This recipe is dairy free, vegan and fructose friendly. It comes from Lola Berry's cookbook, The Happy Cookbook. For more information on Lola, check out her bio page.