When hosting a dinner party – be it for twelve or two (yes, it can still be a party with just two!) – I tend to sway heavily towards making super light, super fresh, super simple desserts.

Desserts that dare you to ask… “is this even considered dessert?”. Desserts that send a message from your overpacked tummy to your dazed and confused brain that “it’s cool to have one… even two“. Desserts that can just as easily be made into an afternoon snack, or an indulgent breakfast treat.

I know this recipe is hardly a recipe. But it’s truly perfect for a light, after meal dessert that won’t leave people awkwardly coming up with ways to tell you they’re too full for the wonderful creation you labored over all day.

I’ve learned the hard way, that no matter how beautiful the cake you worked 9 hours perfecting may be, or no matter how to-die-for your signature brownies really are, that when people are full, they’re full… and sadly that means your sinfully decadent dessert winds up alone at the drive-in.

Enter Cashew Cream Stuffed Apricots with Fresh Basil. They’re a celebration of Summer fruit and herbs.

They’re so light! They’re so fresh! They’re so darn cute!

And if you really need an extra selling point, they take like 6 minutes to throw together and look absolutely-friggin’-gorgeous sitting on your kitchen counter.

Between me and you… I thought looooooooong and hard about giving these babies a deep dunk in melted dark chocolate, but I decided to behave myself and keep it pure… but if you’re feeling naughty, I say go for it!

I posted A How To: Cashew Cream yesterday, so feel free to click over if you need help making a batch.

Cashew Cream Stuffed Apricots with Fresh Basil – Baker by Nature

6 apricots, washed, dried, cut in half, and pitted

1 cup cashew cream mixed with 1 – 2 tablespoons raw honey or agave and 1/2 teaspoon cinnamon (I really like honey for these, but agave does work well, and will be a great option if serving vegans)

2 tablespoons basil, sliced thin

Instructions:
Cut apricots in half, pit them, and arrange neatly on large plate or serving platter. Stuff each apricot with one tablespoon of the cashew cream, then sprinkle with basil. Serve immediately.