In the past when stuffing strawberries I have always hulled out the center and stuffed away. I saw the method used here on the food network and opted to try it out. It is definitely much easier and neater this way.
1 lb strawberries
1/2 tbsp maple syrup
1/4 vegan white chocolate chips
1/4 cup chocolate hazelnut milk
8 ounces vegan cream cheese
1/4 cup Frangelico
Ingredients for hazelnut topping (optional)
1/4 cup roasted hazelnuts -chopped
1 tsp vegan butter
1 tsp sugar
1/4 tsp cinnamon
Cut stem/leaves off strawberries creating a flat end. Set them flat side down on a serving platter and cut a cross on the top of the strawberry, being careful to not cut all the way through, creating four wedges. Gently fan out wedges so they create an opening. Set aside.
In a sauce pan, over low heat, melt white chocolate chips with maple syrup, and chocolate hazelnut milk, until white chocolate is melted. Remove from heat.
Scoop cream cheese into a medium bowl. Pour Frangelico and white chocolate mixture over cream cheese and blend until smooth. I used an immersion blender.
Put mixture in freezer for 15 minutes to stiffen.
Using a pastry bag with a decorative tip or a plastic baggy with a corner cut off, fill the strawberries with cream cheese mixture.
Melt butter in a skillet. Add hazelnuts, sugar, cinnamon,and nutmeg. Stir continuely for 5 minutes. Set a side to cool.
Sprinkle tops of stuffed strawberries with hazelnuts. Refrigerate until ready to serve.