15oz strawberries
1 cup vegan cream cheese, at room temperature
½ cup cocowhip, coconut whipped cream, or any other vegan whipped cream
2 tbsp icing sugar
1 tsp vanilla extract
graham cracker crumbs, to garnish
Slice each strawberry lengthwise. Lay them in a deviled eggs tray, or alternatively slice the back hump off the strawberries so they lay flat on a serving tray.
In a medium mixing bowl, combine the vegan cream cheese, vegan whipped cream, icing sugar, and vanilla extract. Using a hand mixer, mix until creamy and smooth.
Transfer to a piping bag or a ziplock with the end sliced off, and fill each strawberry with the filling.
Sprinkle graham cracker crumbs over top, and enjoy.
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