Raw Cheddar Sun Dried Tomato Stuffed Jalapenos

 More jalapenos?  Why yes!  I apologize to any of you that do not like hot peppers for all of my spicy pepper posts lately, but I love the little guys and I have been given a lot of them lately.  I make a lot of hot sauce, but I have been a little more inspired to make actual recipes with them too.  The latest of which was Cheddar Sun Dried Tomato Stuffed Jalapenos.  To be honest, I have been wanting to make something of the sort for over two years now, or since I went raw really.  Every time I would hear about jalapeno poppers or stuffed jalapenos, I would say to myself...I need to make some raw ones.

Raw Cheddar Sun Dried Tomato Stuffed Jalapenos
Makes 24

Creamy Cheddar Cheese:
2 cups finely shredded, dried coconut
1 cup young coconut meat
1/3 cup water
1 Tbsp lemon juice
1/2 cup nutritional yeast
a pinch turmeric
a pinch sea salt
1/2 tsp probiotic powder

1/2 cup sun dried tomatoes, chopped

12 jalapenos, cut in half lengthwise and seeds removed

To make the cheese, Add the coconut to a high speed blender* and blend until a smooth butter.  combine all ingredients in the blender, and blend until smooth. Place in a bowl, cover, and let sit on the counter in a warm place for 12 hours until it starts to become a little tangy.  Place in the fridge until it firms up a little (to the consistency of spreadable cheese, you want to be able to pipe it).  Stir in the tomatoes.  Place the cheese in a pastry bag or a ziplock back with the corner cut off, and pipe into the prepared jalapenos. Serve!

*Note: this will not work if you do not have a high speed blender strong enough to turn the coconut to butter.