Instructions
- PREPARE the strawberries by removing the leaves, cutting approx ¼ inch off the tip, so the strawberry can stand upright, unsupported. Remove the central white core of the strawberry using a teaspoon, taking out as little of the red berry flesh as possible but creating enough space for the cream cheese filling. Stand the strawberries up on a plate or platter.
- COMBINE the cream cheese, maple syrup and vanilla bean paste together in a medium sized bowl, mixing until smooth.
- DECORATE the strawberries by adding approximately 2-3 tsp of the cream cheese filling into the hole in the top of each strawberry. Either use a piping bag fitted with a nozzle of your choice or a teaspoon, to evenly fill each strawberry with the mixture.
- MELT ¾ of the dark chocolate bar in the microwave or in a heat safe bowl over a gently simmering pot of water. Transfer the chocolate to a small bowl for dipping. Grate or shave the remaining chocolate over the top of the strawberries and add some baby mint leaves to garnish, optional.
- SERVE the cheesecake strawberry bites by dipping into warm melted chocolate and enjoy! Any leftovers can be stored covered in the fridge for 24 hours.
